Looking to try chorizo empanadas, pastelitos, or pastelones? This extra-flavorful, easy-to-make chorizo filling is just perfect, and I also give you some popular combinations. You can also see several empanada dough and styles to use this popular and flavorful chorizo filling.
Why we ❤️ it
We have several pastelones (casseroles) and empanada fillings on the blog. From the classic ground beef empanadas to a vegan picadillo mince we highly recommend them. But if you are looking for something special, whether you're making pastelitos, empanadas, pastelones, and even serving it as a standalone meat dish, this might be the one you were looking for.
Chorizo is a type of pork sausage, colored a bright red with pimentón (paprika). Mexican chorizo, though, is different from Spanish chorizo. The latter is a smoked, dried sausage, as opposed to Mexican chorizo, which is a raw meat sausage.
For this recipe, I used Mexican-style chorizo.
The good thing about using this filling to stuff your empanadas or pastelitos is that you can also add extra ingredients as you wish.
See the recipe notes to learn how to modify the basic recipe.
Chorizo and potato empanadas
You can stuff empanadas with chorizo and potato by adding two boiled, peeled, and diced large potatoes to the chorizo.
Chorizo con huevo empanadas
Another popular variation is chorizo con huevo empanadas. Add two diced hard boiled eggs to the chorizo after you cook everything.
Chorizo and cheese empanadas
To make chorizo and cheese empanadas, stuff the empanadas with a combination of cheddar or mozzarella cheese and chorizo filling.
Chorizo empanadas filling.
These are some empanada dough types you can use with this chorizo filling.
Fried empanadas (with video)
Baked empanadas (with video)
Empanadas de yuca (with video)
- You can make the filling a day or two ahead and store in the refrigerator in an airtight container. It can be stored in the freezer for up to a month
- The empanada dough, however, it's best made the day you will serve it, especially the yuca empanadas.
- Fried empanada dough, though best made fresh. Frozen empanadas disks can be frozen for up to a month. In that case make the dough. The dough is rolled out into disks on a lightly floured surface using a rolling pin. Cut the disks and stored them separated with a piece of waxed paper or parchment paper and wrapped tightly with plastic wrap.
- When it's time to assemble, stuff the disks, fold, press the edges with a fork, brush with an egg wash (if required in the recipe), then cook per the recipe instructions.
- You can save the leftovers in the fridge, and reheat them in the microwave (add a tablespoon of water before).
About this recipe
These are some of the ways to use this dish, which you can serve as a standalone meat dish (great with some white rice)or use for chorizo pastelones. The best pastelones for this dish are pastelón de plátano maduro, and pastelón de harina de maíz.
You may not need it all if you are just making a few pastelitos, but it surely won't go to waste.
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Chorizo Empanadas [Recipe + Video] Filling + 3 Types of Dough
- 1 pound Mexican-style chorizo sausages, [454g]
- 1 red onion, (medium-size, minced [65 g]
- 1 red bell pepper, or green bell pepper (diced [76g]
- ⅓ cup pitted green olives, sliced
- 1 cup tomato sauce, [115g]
- Salt, (optional)
- 1 sprig parsley, for garnish, chopped (optional)
Optional additions (pick one)
- 2 egg (medium), hard-boiled, minced
- ½ cup diced boiled potatoes
- 1 cup cheddar cheese, (or cheese of your preference
- Removing casing: Slice the casing with a knife and remove and discard the casings.
- Cooking meat: Heat a skillet over medium heat. Add the sausage. Cook stirring, breaking down the clumps, until the chorizo is browned and cooked through (about 7 minutes. Discard excess grease if you find it necessary (it wlil depend on the sausage you use).Stir in onion and cook and stir until it turns translucent. Add pepper and olives and cook stirring for a minute.Pour in tomato sauce and stir until it is heated through. Season with salt to taste (I didn't add any). Remove from the heat and sprinkle with parsley (optional).
- Using extra ingredients: For empanadas and pastelitos, you can mix in the minced boiled egg or the diced boiled potato. Alternatively, you can stuff empanadas with cheese and this chorizo stuffing.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Mexican call empanadas by that same name.
There are several type of empanada dough, but puff pastry is one of them.
Spanish empanadas are called are called empanadas, which is the Spanish name for hand pies, fried or baked.