Steak-and-Chorizo Empanadas

Ingredients

• 4 ounces dry Spanish chorizo
• cut into 1/2-inch dice
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced Italian frying pepper
• 1/4 cup finely diced onion
• 1 small garlic clove
• minced
• 1/2 pound skirt steak
• cut into 1/2-inch dice
• Kosher salt and freshly ground pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons finely chopped cilantro
• Ten 5-inch empanada wrappers
• such as Goya
• thawed if frozen
• Vegetable oil
• for frying
• 1 cup sour cream mixed with 1 tablespoon fresh lemon juice and 1/4 cup minced cilantro
• for serving

Instructions

1. In a large skillet, cook the chorizo over moderate heat until the fat has rendered, about 4 minutes.
2. Using a slotted spoon, transfer the chorizo to a bowl.
3. Drain off all but 1 tablespoon of the fat.
4. Add the peppers, onion and garlic and cook until tender, about 5 minutes.
5. Add the steak and chorizo and cook until the steak is no longer pink, about 3 minutes.
6. Season with salt and pepper and transfer to a bowl to cool.
7. Stir in the cheese and cilantro.
8. Arrange the empanada wrappers on a work surface.
9. Spoon the filling onto the bottom half of each round and fold the top over.
10. Crimp the edges with a fork to seal the empanadas.
11. In a large, deep skillet, heat 1/2 inch of oil to 350.
12. Fry the empanadas in batches, turning once, until golden all over, about 3 minutes per batch.
13. Transfer to paper towels to drain.
14. Serve the empanadas with the cilantrosour cream dipping sauce.