Use a large skillet type pan. Take the chorizo links and ground them in a food processor. Add chop meat, ground chorizo, chopped onions, garlic, cilantro and brown.
Add spices, olives (chopped up) to browned meat. Cook over medium heat combined for 20 minutes, turning every 5 minutes. Let cool for 15 minutes so shells don't fall apart.
Spoon a couple of tablespoons of filling down the middle of the empanada shells. If you choose to, add cheese. Close shells with a fork.
Fry in hot oil carefully - takes about 2 minutes each. Turn to brown both sides.
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