Breakfast Empanadas
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Ground Cumin1 cup
Queso Blanco (grated)Directions:
1
Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chorizo and onion, stirring, until onion is softened
2
Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes
3
Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes
4
Transfer to a bowl and cool completely
5
Stir in cilantro, cheese, and salt and pepper to taste
6
Roll out each empanada wrapper into a 6-inch round on a lightly floured surface
7
Put about 1/3 cup filling in center of each wrapper and form filling into a log
8
Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon
9
Press down around filling to force out air and seal by pressing edges together firmly with a fork
10
Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes
11
Transfer empanadas to paper towels to drain
12
Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered
13
Reseal edges if necessary