Recipe of Delicious Wagyu Chorizo Empanadas with Roasted Poblano Crema

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, wagyu chorizo empanadas with roasted poblano crema. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Wagyu Chorizo Empanadas with Roasted Poblano Crema is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Wagyu Chorizo Empanadas with Roasted Poblano Crema is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have wagyu chorizo empanadas with roasted poblano crema using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Wagyu Chorizo Empanadas with Roasted Poblano Crema:

1. Take Double 8 Cattle Company Fullblood Wagyu Chorizo (4 links)
2. Take Jack Cheese (grated)
3. Make ready Medium Yukon Gold Potatoes (diced small)
4. Take Kosher Salt and Freshly Ground Black Pepper
5. Prepare Egg (for egg wash)
6. Prepare Empanada Dough
7. Make ready Cream Cheese (softened)
8. Take Butter (softened)
9. Take All Purpose Flour
10. Prepare Kosher Salt
11. Prepare Cold Water
12. Make ready Roasted Poblano Crema
13. Get Sour Cream
14. Make ready Lime (juiced)
15. Prepare Large Poblano Pepper (blackened on the grill, over a flame, or under a broiler in the oven)

Instructions to make Wagyu Chorizo Empanadas with Roasted Poblano Crema:

1. PREPARING THE CHORIZO FILLING - Heat medium sauté pan over medium-high heat. Add a small amount of grapeseed oil to the pan, and let it heat up. Remove chorizo from casings and cook in pan, while breaking up the chorizo into smaller pieces. Place small diced yukon gold potatoes in a bowl and drain chorizo fat over them (enough to coat the potatoes and discard the remaining liquid).Sprinkle with potatoes with kosher salt and freshly ground black pepper.
2. Heat oven to 450 degrees, and place potatoes on a lined tray.Bake the potatoes for 15 Minutes (this will soften them up and get some of the chorizo fat cooked in).Let the potatoes cool.Add cooked/baked potatoes and jack cheese to the bowl with chorizo. Mix ingredients together. Season with kosher salt and freshly ground black pepper to taste.
3. PREPARING THE DOUGH AND COOKING THE EMPANADASIn a food processor or with a hand mixer, blend up the cream cheese and butter until smooth and thoroughly combined.Add the all purpose flour and kosher salt. Continue mixing. Add cold water in slowly, while mixing until dough holds together in a ball. Divide into 3-ounce balls, and refrigerate dough for 1 hour.Pull dough from the refrigerator, and flatten with either a tortilla press that is wrapped in plastic or roll out into 4” rounds.
4. Whisk up an egg for the egg wash, and have a pastry brush ready.Put approximately 3 tablespoons of Fullblood Wagyu chorizo filling in the middle of each round.Brush the exterior edge with egg wash, and fold in half to enclose the filling. Use a fork to press and seal the edges closed. Place empanadas on a lined sheet tray.
5. Brush the tops of the empanadas with egg wash.Place in the oven, and bake at 375 degrees until golden brown (for approximately 15 minutes).Serve with the roasted poblano crema (see instructions below).
6. PREPARING THE ROASTED POBLANO CREMA - Blacken the outside skins of the poblano pepper (by grilling or over an open flame), and then let it cool.Remove stem and seeds from the pepper, and coarsely chop. Add sour cream, lime juice, and chopped pepper to a blender, and blend until smooth.Serve with the Fullblood Wagyu chorizo, jack cheese, and potato empanadas.Enjoy!

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