Wagyu Chorizo Empanadas with Roasted Poblano Crema

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Wagyu Chorizo Empanadas with Roasted Poblano Crema. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can have Wagyu Chorizo Empanadas with Roasted Poblano Crema using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Wagyu Chorizo Empanadas with Roasted Poblano Crema:

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

Instructions to make 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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So that is going to wrap it up for this exceptional food Recipe of Homemade Wagyu Chorizo Empanadas with Roasted Poblano Crema. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!