Soups & Stews
This beef and chorizo empanadas recipe delivers flaky, golden crusts packed with tender beef, smoky chorizo, and aromatic spices that transform a simple dinner into a restaurant-worthy feast. 🌟 The secret lies in a simple dough technique that creates layers of buttery crispness while staying tender inside, paired with a filling so flavorful it disappears faster than you can say "second helping."
What sets these apart is the perfect balance of textures and flavors—the crispy, slightly flaky crust gives way to juicy beef and chorizo that's been slow-cooked with onions, garlic, and warm spices until it's fall-apart tender.
The dough comes together in just 15 minutes, while the filling simmers for 20 minutes, allowing all the flavors to meld into a harmonious bite.
By the time they come out of the oven, you'll have empanadas that are golden brown at the edges, with a filling so rich and aromatic it'll have everyone reaching for more.
The combination of smoky chorizo, tender beef, and the buttery, flaky crust creates a dish that's equal parts comforting and impressive—ideal for game day, family gatherings, or a cozy weeknight dinner.
Serve them hot with a side of chimichurri or sour cream for dipping, and prepare for compliments that'll make this recipe a new staple in your rotation. Let's get started!
Ingredients for beef and chorizo empanadas
Golden crusts meet smoky, tender filling—just 15 ingredients for restaurant-quality empanadas.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Chorizo 🌭 | ½ lb | Spanish or Mexican style |
| Yellow Onions 🧅 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Ground Coriander 🌿 | 1 tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Removed after cooking |
| Olive Oil 🫒 | 2 tbsp | For frying dough |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 1 tbsp | For brightness |
The chuck roast is your flavor anchor—look for well-marbled cuts at Whole Foods or your butcher. Spanish chorizo (like La Querencia) delivers the best smoky depth, but Mexican chorizo works too. Onions should be sweet, not bitter—Yellow Delicious or Vidalia are ideal. For the dough, King Arthur flour gives the best rise, but any high-protein flour works. Keep the butter cold when cutting into the dough—this creates those signature flaky layers. If you're short on time, Trader Joe's sells pre-made empanada dough that saves 30 minutes of work.
No chorizo? Spicy Italian sausage plus smoked paprika mimics the flavor. Substitute apple cider vinegar for red wine vinegar. The filling can be made a day ahead—flavors only improve with time. For the dough, vegetable shortening can replace butter if you're avoiding dairy. Short on flour? Cornstarch at half the amount adds tenderness. The bay leaves add subtle earthiness—don't skip them, but remove before serving. Want extra richness? Add 1 tbsp tomato paste to the filling for depth.
Make the filling first—it needs 20 minutes to develop flavors. Keep dough wrapped in plastic in the fridge up to 2 days. Filling reheats beautifully—portion into containers for 5 days fridge life or 3 months frozen. For crispier empanadas, brush with olive oil before baking. Serve with chimichurri (store-bought works) or sour cream for dipping. Leftovers? Reheat in a 350°F oven for 10 minutes to restore crispiness.
Why You'll Love This Recipe
- Foolproof Filling: The chuck roast and chorizo practically cook themselves—just sear, simmer, and shred while you handle dough. Honestly, the slow-cooked beef melts in your mouth, and the chorizo adds that smoky punch without extra effort.
- Unstoppable Flavor Combo: Sweet onions caramelizing with garlic and chorizo? That’s the trifecta right there. Between us, the first bite makes you want to skip dessert—it’s that rich and satisfying.
- Weeknight to Party Fix: Make a batch on Sunday, freeze half, and pull them out for game day or a last-minute dinner. I’ll be real: my empanadas have saved more than one rushed weeknight when I forgot to plan ahead.
- Budget-Friendly Feast: Chuck roast stretches far, and chorizo adds depth without breaking the bank. You get hearty portions for less than takeout, and leftovers reheat like a dream—crispy edges, tender filling every time.
Step-by-step instructions for beef and chorizo empanadas
Transform simple ingredients into golden, flaky empanadas with a rich spiced filling.
🍳 Step 1: Sauté the Chorizo and Chuck Roast
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 0.5 lb chorizo, breaking it into small pieces as it sizzles. Cook for 3-4 minutes until the chorizo begins to brown and release its flavorful oils.
Push the chorizo to one side of the pan and add the 1.5 lb chuck roast, cut into 1-inch cubes. Cook for 5-6 minutes, stirring occasionally, until the beef develops a deep brown crust. This searing step locks in juices and builds rich flavor.
👨🍳 Step 2: Build the Spiced Filling
Add the 2 whole yellow onions, diced, to the skillet and cook for 5 minutes until softened and translucent. Stir in the 6 cloves minced garlic, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon ground coriander, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.
Cook for another 2 minutes until the spices are fragrant. Add the 2 whole bay leaves and 1 tablespoon red wine vinegar, then pour in enough water to just cover the meat mixture. Reduce heat to low and simmer for 30-40 minutes until the beef is fork-tender and the liquid has mostly evaporated. Remove the bay leaves before proceeding.
👨🍳 Step 3: Prepare the Dough
In a large bowl, combine the 4 cups all-purpose flour and 2 tablespoons flour for dusting. Cut in the 0.5 cup cold unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Gradually add the 0.5 cup ice water, mixing gently with a fork until the dough just comes together. Knead lightly on a floured surface for 2-3 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes to firm up.
🥘 Step 4: Assemble and Shape the Empanadas
Preheat oven to 375°F. Roll the chilled dough between two sheets of parchment paper to ⅛-inch thickness. Cut into 5-inch circles using a round cutter or plate. Place 1-2 tablespoons of the beef filling in the center of each circle, leaving a ½-inch border.
Fold the dough over to form a half-moon, pressing edges with a fork to seal tightly. Brush the tops with a beaten egg wash for a golden finish. Arrange on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown and puffed.
🔥 Step 5: Fry for Extra Crispiness (Optional)
For maximum flakiness, heat 2 tablespoons olive oil in a skillet over medium heat. Fry the baked empanadas for 1-2 minutes per side until golden and crispy. Drain on paper towels and serve immediately with your favorite dipping sauce.
Pro Tips For Making Beef And Chorizo Empanadas
- Sear the Chuck First: Before you even think about shredding, hit that chuck roast with a hot pan—no oil needed, just the fat rendering out. I used to skip this and ended up with bland, gray meat. A quick 3-4 minutes on each side builds flavor that’ll shine through even after hours of slow cooking.
- Slice Chorizo Thin: Grab a sharp knife and cut that chorizo into ¼-inch slices, not coins or chunks. Thinner pieces cook faster, distribute their smoky magic evenly, and won’t turn your filling into a greasy mess. (Yes, it’s tedious, but trust me—your empanadas will thank you.)
- Don’t Overwork the Dough: Once you mix the flour, water, and salt, fold it just until it comes together—no kneading needed. Overworking gluten makes the dough tough, and you’ll end up with chewy, sad empanadas instead of flaky layers. Handle it like you’re tucking in a baby: gentle but firm.
- Rest the Filling: After cooking your beef-chorizo mix, let it cool for at least 20 minutes before stuffing. Cold filling = crispier crusts, and it’s way easier to handle. I know, I know—you’re eager to bake—but rushing here means soggy bottoms. (And nobody wants that.)
Health benefits of this dish
Protein Powerhouse
Each empanada delivers a robust 15-20 grams of protein per serving, thanks to the combination of lean beef and fatty chorizo. This makes them an excellent choice for muscle recovery after workouts or as a satisfying meal replacement.
The chuck roast provides iron and zinc, while the chorizo adds B vitamins for energy metabolism. 💪
Spice Benefits
The filling's signature spices—cumin, smoked paprika, and coriander—offer more than just flavor. Cumin aids digestion and reduces bloating, while smoked paprika contains antioxidants that combat inflammation. Even the bay leaves contribute with their eugenol content, which has been shown to have antimicrobial properties.
Healthy Fats
While chorizo is traditionally high in saturated fat, the olive oil used in both the filling and dough provides heart-healthy monounsaturated fats. The butter in the dough adds richness but also contains vitamin A and conjugated linoleic acid (CLA), which supports immune function.
Using King Arthur flour (or whole wheat flour) increases fiber content for better digestion.
Balanced Meal
These empanadas strike a balance between protein, fats, and complex carbohydrates from the flour. The red wine vinegar in the filling adds acetic acid, which helps regulate blood sugar levels.
For a lighter option, you can reduce the chorizo by half and add diced bell peppers to increase fiber and vitamin C content without sacrificing flavor.
Portion Control
With 12 empanadas per batch, each serving is naturally portion-controlled at about 250-300 calories depending on how much filling you use. The flaky crust provides satisfying texture without excessive calories, making these perfect for social gatherings where you want to serve something indulgent yet balanced.
Pair with a side salad to round out the meal with fiber and freshness. 🥗
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
The filling can be prepared up to 5 days in advance and stored in the fridge. For the dough, keep it wrapped in plastic for up to 2 days in the refrigerator. Assemble the empanadas and refrigerate them (unbaked) for 24 hours before baking. To reheat, bake at 375°F for 10-12 minutes to restore crispiness.
What's the best way to get extra crispy empanadas?
For maximum flakiness, try the optional frying step after baking. Heat 2 tablespoons olive oil in a skillet over medium heat and fry the baked empanadas for 1-2 minutes per side until golden. Alternatively, brush the tops with egg wash and bake at 400°F instead of 375°F for a slightly crispier crust.
Can I substitute the chuck roast with another cut?
Yes! For similar texture, try chuck shoulder or stew beef. If you prefer leaner meat, use sirloin or flank steak, but slice it thinner (¼-inch) since it's less tender. For extra richness, add 1 tablespoon beef broth to the filling while simmering to prevent drying out.
Why did my empanadas turn out dense instead of flaky?
Dense empanadas usually happen when the butter in the dough melts too much during mixing or the dough isn't chilled enough. Keep the butter cold when cutting it into the flour, and always refrigerate the dough for 30 minutes before rolling. Work quickly when handling the dough to avoid warming it up with your hands.
What's the best dipping sauce for these empanadas?
Classic choices include chimichurri (mix 1 cup parsley, 4 garlic cloves, 2 tbsp red wine vinegar, ½ cup olive oil, and 1 tsp red pepper flakes), or a creamy sour cream mixed with 1 tbsp lime juice and chopped cilantro. For extra heat, try spicy mayo (mix mayo with 1 tsp hot sauce).