Soups & Stews
This beef and chorizo empanadas recipe delivers flaky, golden crusts packed with tender beef and smoky chorizo—every bite is a perfect balance of spice and savory richness. 🔥 The secret lies in a crispy, layered dough that stays crisp even after baking, while the filling transforms tough cuts of beef into melt-in-your-mouth perfection through slow cooking with aromatic spices. What sets these apart is the technique: brown the chorizo first to deepen its flavor, then simmer the beef with garlic, onions, and a touch of beer for tenderness. The dough, whether homemade or store-bought, gets rolled thin and folded with precision to create those signature half-moon shapes. Baking them until golden ensures a satisfying crunch with a tender interior. By the time you serve these, your table will smell like a bustling Latin kitchen—smoky, spicy, and irresistibly aromatic. The filling stays juicy and flavorful, while the crust achieves that delicate balance between crisp and tender. This recipe is perfect for gatherings, meal prep, or a cozy weeknight dinner. Whether you're folding them by hand or using a cutter, the process is simpler than it looks. Let's get started on these crowd-pleasing empanadas!
Ingredients for beef and chorizo empanadas
Pantry basics plus a few specialty items for that smoky, spicy kick you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Chorizo, Spanish-Style 🌭 | ½ lb | Fresh, not cured |
| Chuck Roast 🥩 | 1 ½ lb | Tough cut for slow cooking |
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Light Beer 🍺 | ½ cup | Lager or pale ale |
| All-Purpose Flour 🌾 | 4 cups | For homemade dough |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Smoked Paprika 🌶️ | 1 tsp | For filling depth |
| Bay Leaves 🍃 | 2 whole | For aromatic filling |
| Olive Oil 🫒 | 2 tbsp | For dough rolling |
| Egg 🥚 | 1 whole | For egg wash |
The chorizo is non-negotiable—Spanish-style (the fresh, crumbly kind) gives the best flavor. Trader Joe's or Latin markets usually carry it, but if you can't find it, Mexican chorizo works in a pinch. The chuck roast is your secret weapon: it's tough enough to benefit from slow cooking, turning into tender, flavorful shreds. Look for good marbling at the butcher counter. For the beer, Corona or Modelo are reliable choices—they're light enough not to overpower but add just enough body to the filling. If you're avoiding alcohol, beef broth works perfectly.
No chorizo? Spicy ground pork sausage can stand in, but you'll need to add an extra 1 tsp smoked paprika to mimic the depth. Fresh bay leaves are ideal, but if you've only got dried, use half the amount. The flour should be all-purpose—King Arthur or Bob's Red Mill are my go-tos. For the dough, cold butter is key (trust me on this). If your butter melts too fast, pop it in the freezer for 10 minutes. The egg wash is simple but essential—don't skip it. It gives those empanadas that golden, glossy finish that makes them look (and taste) restaurant-worthy.
The dough keeps best wrapped in plastic in the fridge for 3 days or frozen for 3 months. Make it ahead—it's a game-changer. The filling can be prepped a day in advance too; just reheat gently before assembling. Once baked, these stay crisp at room temperature for 2 hours, so they're perfect for parties. For leftovers, reheat in a 350°F oven for 10 minutes to restore that perfect crunch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe’s simplicity—just brown the chorizo, toss in the chuck roast and onions, then let the beer do its thing. No chopping mountains of veggies, no fancy techniques, just a deep, savory stew that practically cooks itself.
- Deep Umami Bomb: The chorizo’s smoky, garlicky punch meets tender beef—it’s like a warm hug in edible form. That light beer isn’t just for flavor; it melts the meat into fall-apart goodness while keeping the filling juicy, not dry.
- Weeknight to Party: Make a double batch on Sunday, freeze half, and you’ve got dinner covered for lazy nights or unexpected guests. Serve them warm with chimichurri for a casual gathering or pack them for a picnic—no one will guess they’re this easy.
- Budget-Friendly Feast: Chuck roast stretches into a mountain of filling, and chorizo adds richness without breaking the bank. I’ve fed six people for under $15 with this—leftovers? Even better. They reheat like a dream and taste just as good the next day.
Step-by-step instructions for beef and chorizo empanadas
Here's how to make empanadas with a buttery, flaky crust and a rich, spicy filling.
👨🍳 Step 1: Prepare the Filling with Chuck Roast and Chorizo
In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the 0.5 lb chorizo, Spanish-style, breaking it into chunks, and cook for 5 minutes until it begins to brown and render its fat. Remove the chorizo and set aside.
In the same skillet, add the 1.5 lb chuck roast, cut into ½-inch cubes. Cook for 5-7 minutes until the meat browns slightly. Add the 1 whole yellow onion, diced, and cook for another 3 minutes until softened. Stir in the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant.
Pour in the 0.5 cup light beer and scrape up any browned bits from the bottom of the pan. Add the 2 whole bay leaves, 1 teaspoon smoked paprika, 1.5 teaspoons salt, and 0.5 teaspoon ground black pepper. Reduce heat to low and simmer for 1 hour until the meat is fork-tender and the liquid has mostly evaporated. Stir occasionally to prevent sticking.
👨🍳 Step 2: Make the Homemade Dough
In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 0.5 cup unsalted butter, cold and cubed, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to rest. This chilling step is crucial for preventing shrinking and ensuring flaky layers in your empanadas.
🍳 Step 3: Roll and Assemble the Empanadas
Preheat your oven to 375°F. Divide the chilled dough into 8 equal pieces (about 6 ounces each) and roll each piece into a ⅛-inch thick circle on a floured surface. Keep the remaining dough covered to prevent drying.
Place 2-3 tablespoons of the beef and chorizo filling onto the center of each dough circle, leaving a ½-inch border around the edges. Fold the dough over the filling and press the edges together firmly to seal. Use a fork to crimp the edges by pressing down gently in a crisscross pattern. This creates that classic empanada look and helps seal in the juices.
🔥 Step 4: Bake to Golden Perfection
Place the assembled empanadas on a parchment-lined baking sheet, leaving 1 inch of space between each. Brush the tops with the beaten 1 whole egg for a golden finish. Bake for 25-30 minutes until the crusts are deep golden brown and the filling is bubbling through the slits in the crimped edges.
For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning. Let the empanadas rest for 5 minutes before serving. This resting time allows the filling to set slightly, making them easier to handle and preventing any filling from spilling out when you cut into them.
🍽️ Step 5: Serve Warm with Your Favorite Dipping Sauce
Serve the empanadas warm, straight from the oven. The crust should be crisp and flaky, with layers that practically melt in your mouth. The filling should be tender and flavorful, with a perfect balance of smoky chorizo and rich beef. Pair them with a simple chimichurri sauce, spicy mayo, or even just a squeeze of lime for a bright contrast.
If you're making these ahead, you can freeze the unbaked empanadas on a tray before transferring to a bag. Bake from frozen, adding 5-10 minutes to the baking time. The dough will be a bit less flaky, but still delicious. Enjoy your homemade empanadas—they're worth every step!
Pro Tips For Making Beef And Chorizo Empanadas
- Sear the Chorizo First: I learned this the hard way—skipping the sear means your filling will taste like raw meat, not crispy, smoky goodness. Slice the chorizo into ½-inch pieces, hit a cold skillet with oil, and cook them low and slow until they render fat and darken. That fat is flavor gold for your empanadas, so don’t rush it.
- Deglaze with Beer Early: The moment you pull the chuck roast from the pot, pour in that light beer right away—don’t wait. The high heat will turn it into a quick, rich sauce instead of a watery mess. Let it bubble for 2 minutes, then scrape up those browned bits. That’s where the depth of flavor hides.
- Don’t Overfill the Empanadas: I used to cram them like a Thanksgiving turkey, and they’d either burst or taste dry. Fill each half-circle with about 2 tablespoons of filling—enough to see a slight dome, but not a mountain. Press the edges firmly to seal, or your beer-infused filling will leak like a sieve.
- Rest the Meat Before Mixing: After shredding the chuck roast, give it a solid 5-10 minutes under foil to relax. Cold meat mixes like butter, while hot meat turns your filling into a gluey disaster. Mix in the onions, garlic, and chorizo while it’s still warm but not steaming—your filling will stay cohesive and easy to work with.
Serving suggestions for leftovers
Warm Dipping Sauces
No empanada is complete without a dipping sauce to complement the rich filling. I love serving these with homemade chimichurri—just blend ½ cup fresh parsley, 3 minced garlic cloves, 2 tbsp red wine vinegar, ½ cup olive oil, and ½ tsp red pepper flakes. Let it sit for 10 minutes to let the flavors meld. The bright acidity cuts through the smoky chorizo beautifully. 🌿
For something creamy, try a spicy mayo by mixing ½ cup mayonnaise with 1 tbsp sriracha and a squeeze of lime. The heat balances the richness of the beef filling perfectly. Keep it chilled until serving to maintain the right consistency.
Fresh Contrasts
A simple mango-habanero salsa adds a tropical twist that pairs wonderfully with these empanadas. Dice 1 ripe mango and ½ red onion, then mix with 1 minced jalapeño, ¼ cup cilantro, and a squeeze of lime. The sweetness of the mango contrasts the savory filling while the habanero adds just enough heat. 🌶️
Classic Pairings
Serve these empanadas alongside a crisp white wine like Spanish Albariño or a light lager such as Corona. The crisp acidity of the wine cleanses your palate between bites, while the beer’s slight bitterness complements the smoky flavors. For a non-alcoholic option, sparkling limeade with mint is refreshing and balances the richness.
Garnish Like a Pro
Before serving, sprinkle each empanada with fresh cilantro leaves and a pinch of smoked paprika for an instant restaurant-worthy finish. The cilantro adds freshness, while the paprika enhances the smoky notes from the filling. A drizzle of hot honey (mix 2 tbsp honey with ½ tsp cayenne) takes them to the next level. 🍯
Make It a Meal
Turn your empanadas into a full meal by serving them with a side of charro beans—a classic Mexican stew made with pinto beans, bacon, jalapeños, and tomatoes. The hearty beans soak up any extra filling juices, making every bite even more satisfying. For a lighter option, a simple arugula salad with lemon vinaigrette adds freshness to the plate.
Nutrition facts
Frequently asked questions
Can I use store-bought dough instead of making it from scratch?
For a time-saving shortcut, use pre-made empanada dough or even puff pastry from the grocery store. Just roll it to ⅛-inch thickness and follow the same assembly steps. The flavor won't be identical, but you'll still get that satisfying handheld experience. Brands like Pillsbury or Trader Joe's carry excellent options.
Why does my filling look dry after baking?
This usually happens when the filling cooks too long before assembly or when the empanadas bake too hot. The filling should be moist but not soupy—simmer it until the meat is tender but still retains some juices. Also, ensure your oven isn't overheating by checking the temperature with an oven thermometer. Bake at 375°F and avoid broiling too long.
How do I make these empanadas ahead of time?
You can prep these empanadas up to 2 days in advance! Assemble them, brush with egg wash, and freeze on a tray before transferring to a bag. Bake from frozen, adding 10-15 minutes to the baking time. For reheating, warm in a 350°F oven for 10 minutes to restore crispiness. The filling stays juicy, but the crust will be slightly softer.
What's the best way to seal the edges without leaks?
Use a fork to crimp the edges in a crisscross pattern—this creates a tight seal that prevents filling from escaping. For extra security, brush the edges with a little beaten egg before folding. Press firmly as you seal, and avoid overfilling the empanadas (stick to 2-3 tablespoons per half). If leaks happen, it's usually from too much filling or weak sealing.
Can I substitute Mexican chorizo for Spanish chorizo?
Yes, but you'll need to adjust the recipe slightly. Mexican chorizo is spicier and contains vinegar, so reduce the smoked paprika to ½ teaspoon and add ½ teaspoon cumin to balance flavors. Mexican chorizo also releases more moisture, so you may need to drain excess liquid after browning. The texture will be slightly different but still delicious!