Prep 45 mins
Cook 15 mins
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.
- 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
- 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.
- Add potatoes and salt and pepper.
- Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
- Stir in jalapenos, tomatoes and cumin.
- Transfer to a bowl and cool completely.
- Stir in cilantro, cheese and additional salt and pepper to taste.
- Roll out each empanada wrapper into a 6 inch round on a floured surface.
- Put about 1/3 cup filling in center of each wrapper and form filling into a log.
- Moisten wrapper edges with a finger dipped in water.
- Fold each wrapper over filling to form a half moon.
- Press down around filling to force out air.
- Seal by pressing edges together firmly with a fork.
- Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
- Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
- Transfer empanadas to paper towels to drain.
- Serve with salsa and sour cream, if desired.