Chorizo And Potato Empanaditas
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
52
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Potato (boiling about 1/2 pound)1.25 cups
Water (warm)Directions:
1
Make filling: Peel potato and cut into 1/4-inch dice
2
In a saucepan of boiling salted water cook potato 3 minutes, or until just cooked through, and drain in a colander
3
Remove casings from chorizo and crumble or finely chop meat
4
In a heavy skillet cook chorizo over moderate heat, stirring, 5 minutes
5
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
6
Cool filling completely
7
Filling may be made 2 days ahead and kept, covered and chilled, or frozen 2 weeks
8
Peel potato and cut into 1/4-inch dice
9
In a saucepan of boiling salted water cook potato 3 minutes, or until just cooked through, and drain in a colander
10
Remove casings from chorizo and crumble or finely chop meat
11
In a heavy skillet cook chorizo over moderate heat, stirring, 5 minutes
12
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
13
Cool filling completely
14
Filling may be made 2 days ahead and kept, covered and chilled, or frozen 2 weeks
15
Make dough: Line 2 baking sheets with plastic wrap
16
In a large bowl stir together masa harina and warm water until a dough forms
17
Pinch off small pieces of dough and shape into about forty 1-inch balls
18
Transfer balls to a baking sheet and cover with more plastic wrap
19
From a plastic bag cut two 5-inch squares and use one to line lower half of a tortilla press
20
Put a ball of dough in tortilla press and top with second square of plastic
21
Close tortilla press, pushing gently on lever to flatten dough just to a 2 1/2-inch round
22
(Alternatively, flatten dough between squares of plastic using a rolling pin
23
) Remove top plastic square and put a rounded teaspoon filling in center of round
24
Fold round over filling to form a half moon, using plastic underneath to support dough if necessary, and pinch edges together to seal
25
Transfer turnover to other baking sheet
26
Make more turnovers in same manner, reusing plastic squares, and put on baking sheets
27
Turnovers may be prepared up to this point and kept, covered with plastic wrap, chilled 1 day or frozen 1 week
28
Thaw turnovers 1 hour before proceeding
29
In a large saucepan heat 1 inch oil until it registers 375° F
30
On a deep-fat thermometer and fry turnovers in batches of 8 to 10 until golden, 2 to 3 minutes, transferring with a slotted spoon to paper towels to drain and making sure oil returns to 375° F
31
Before adding next batch
32
Line 2 baking sheets with plastic wrap
33
In a large bowl stir together masa harina and warm water until a dough forms
34
Pinch off small pieces of dough and shape into about forty 1-inch balls
35
Transfer balls to a baking sheet and cover with more plastic wrap
36
From a plastic bag cut two 5-inch squares and use one to line lower half of a tortilla press
37
Put a ball of dough in tortilla press and top with second square of plastic
38
Close tortilla press, pushing gently on lever to flatten dough just to a 2 1/2-inch round
39
(Alternatively, flatten dough between squares of plastic using a rolling pin
40
) Remove top plastic square and put a rounded teaspoon filling in center of round
41
Fold round over filling to form a half moon, using plastic underneath to support dough if necessary, and pinch edges together to seal
42
Transfer turnover to other baking sheet
43
Make more turnovers in same manner, reusing plastic squares, and put on baking sheets
44
Turnovers may be prepared up to this point and kept, covered with plastic wrap, chilled 1 day or frozen 1 week
45
Thaw turnovers 1 hour before proceeding
46
In a large saucepan heat 1 inch oil until it registers 375° F
47
On a deep-fat thermometer and fry turnovers in batches of 8 to 10 until golden, 2 to 3 minutes, transferring with a slotted spoon to paper towels to drain and making sure oil returns to 375° F
48
Before adding next batch
49
Serve empanaditas immediately with guacamole or salsa
50
Serve empanaditas immediately with guacamole or salsa