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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this from an Ortega cookbook. These may be filled one day ahead and chilled in one layer on a lightly floured plate, covered. Reseal edges if necessary. Ingredients:
3 cups vegetable oil |
2 teaspoons vegetable oil |
2 spanish chorizo, links casings removed |
1 onion, chopped |
1 lb boiling potato, peeled and shredded |
1/2 cup diced jalapeno |
2 plum tomatoes, seeded and chopped |
1/2 teaspoon cumin |
1/4 cup finely chopped cilantro |
1/3 cup grated queso blanco |
8 frozen empanada wrappers, thawed |
1 (16 ounce) jar salsa |
sour cream |
Directions:
1. Heat 2 teaspoons oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking; cook chorizo and onion, stirring until onion is softened.
2. Add potatoes and salt and pepper.
3. Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
4. Stir in jalapenos, tomatoes and cumin.
5. Transfer to a bowl and cool completely.
6. Stir in cilantro, cheese and additional salt and pepper to taste.
7. Roll out each empanada wrapper into a 6 inch round on a floured surface.
8. Put about 1/3 cup filling in center of each wrapper and form filling into a log.
9. Moisten wrapper edges with a finger dipped in water.
10. Fold each wrapper over filling to form a half moon.
11. Press down around filling to force out air.
12. Seal by pressing edges together firmly with a fork.
13. Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
14. Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
15. Transfer empanadas to paper towels to drain.
16. Serve with salsa and sour cream, if desired.
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