How to Make Black Bean and Chorizo Empanadas

[Music Playing] Hi I am Chef Keith Snow, welcome to my kitchen. I want to show you how to make a simple little appetizer or order, what it is, is black bean and chorizo empanadas. Sort of a Mexican or even a south American thing they stuff empanadas a lot of time so they will have meat in them and they are really hearty and delicious. I want to show you my ingredients. You could make your own empanada dough, out of a masso or something like that. In this case, I wanted to show you that you can also buy them frozen in the store, this is actually a nice product and very simple. What we are going to do is stuffed them and here is our stuffing. This is our empanada stuffing and this is simply a mixture of chorizo and black beans. And what I did is, I took the chorizo and remember when you buy them in the store, often time is covered in the casing. I removed the casings, I put it in a sauté pan and started to render out the chorizo, I added some red onions, I put in a little bit of cilantro, and one can of organic black beans that were thoroughly drained and rinse to take out any extra salt. And I did not add any seasoning at all to this, because that chorizo sausage is loaded with a lot of garlic and other flavors like paprika, very strong flavors. So this stuffing will have a lot of flavor without any seasonings. So now let us get started here. It is very simple, and you can make this really easy for dinner party. You take it and lay it out and you get your stuffing, and one of the secrets is not to over stuffed it, because if you over stuffed it, it is going to leak on you. So you go like that and you simply, and then I will show you, you fold this guy over and you just make him like little football shape, take a fork and crimp the edge with a fork, makes it look sort of pretty. And now this can be fried, but they also can be done in a pan, and I am going to get this one right in the pan, I have a nice heavy duty non-stick skillet, this is a company called Analon, very stout quality product, so we will take that and we will just drop this right in there and we will start on another one. We will get another one down in that pan and these, you just want to cook until they start to get crisp and brown. You could also throw them in the oven and at convection and they would brown or like I said, you could put oil in there and fry them. I will show you what they look like when they were done. Okay you can see that our empanadas, I have finished cooking these, we still have a few more in the pan but they cooked very quickly. I just want to put a tiny bit of oil on that pan and I would suggest a non-stick like that, you got a nice brown color on them and you could serve them just like this, people take them and put them on a little plate. I will show you how to serve one up, just like that, and right here is a little cilantro and cumin crema, very easy to make, there is a video on the website that shows what I did. To make this put a little dollop of that right on one of those. Serve it with a beer and a lime and you are in heaven. If you do not mind, I will take a little taste and I suggest that you give this a try the next dinner party, you are going to love it. The harvest eating community celebrates the benefits of a healthy eating lifestyle through seasonal organic and local foods. To view more of Chefs Snow’s recipe videos and to experience the harvest eating lifestyle, visit harvesteating.com, harvest eating four seasons, one lifestyle.