Vegan chorizo empanada, russet potatoes, pickled apple slaw, and yuzu crema.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Potatoes USA and FOH.
Chorizo Potato Empanada
INGREDIENTS
- 1 ea. Russet potato
- 1 tbsp. Paprika
- 1 tsp. Cumin
- 1 tsp. Garlic powder
- 1 tsp. Chile powder
- 1 tsp. Onion powder
METHOD
- Blanch potato til soft and dice.
- Mix all ingredients in a bowl and fill in the dough. (Use your favorite empanada dough recipe.)
- Bake or fry.
Pickled Apple Slaw
INGREDIENTS
- 1 ea. Apple
- 1 pint Apple Cider Vinegar
- ½ cup Sugar
- ¼ cup Water
METHOD
- Bring apple cider, water, and sugar to a boil.
- Pour it over thinly sliced apples.
- Let cool.
Yuzu Crema
INGREDIENTS
- 1 pint Sour cream or Mexican crema
- 1 tbsp. Yuzu
METHOD
- Whisk together.
