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Chorizo filling for empanada

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Breakfast, Lunch, Main Course, Tapas
Cuisine: Mediterranean, Spanish
Keyword: Chorizo, onion, pepper, Potato
  • ½ pound chorizo, removed from casing about 1 -2 sausages depending on size
  • 1/2 cup potato small dice
  • 1/2 cup onion small dice
  • 1/2 cup red pepper small dice
  • 2 cloves garlic minced
  • 1 TBS extra virgin olive oil
  • Kosher Salt & Fresh Ground Black Pepper to taste
  • smoked paprika to taste


  • Heat a medium skillet over medium high heat
  • Add chorizo meat (removed from casing) and brown
  • When chorizo is almost fully browned, add potatoes and olive oil. Stir and allow potatoes to cook for 3 - 4 minutes
  • Add onion, pepper, and garlic and stir to combine.
  • Cook, stirring occasionally until potatoes are softened and onions are translucent
  • Add salt, pepper, and additional paprika to taste
  • Remove from heat and set aside to cool until ready to use


This mixture also makes a great addition to scrambled eggs