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Ingredientes
- 2 Tbsp. Vegetable oil
- 6 ounce Chorizo, crumbled or possibly diced
- 1 med Potato, peeled, finely diced
- 2 c. Masa harina
- 1/3 c. Flour
- 1/2 tsp Salt
- 1 Tbsp. Vegetable oil
- 1/2 c. Water, (up to 1)
- 3 c. Peanut oil, (for frying)
Direcciones
- Prepare the filling by heating 2 Tbsp. oil in a skillet over medium-high heat, and sauteing chorizo and potato together till chorizo is cooked and potato is soft. Set aside to cold.
- Mix masa harina with flour, salt, 1 Tbsp. vegetable oil, and sufficient water to make a soft dough. Knead by hand like a bread dough till smooth and soft.
- Healthy pinch off a piece of dough and roll it into a ball about 1-1/2 inches in diameter. Put the ball between two pcs of plastic wrap, then press flat with a tortilla press (or possibly a heavy flat bottom pan) to make a circle of dough 1/8-inch thick and 4 inches in diameter. Do the same with the remaining dough, keeping each tortilla between layers of plastic wrap.
- To fill, take one tortilla and peel off top layer of plastic wrap. Place about 1 Tbsp. of chorizo-and-potato filling on the center of the tortilla. Fold tortilla in half, enclosing chorizo fold in between the layers of dough. Healthy pinch the edges shut to make a half moon-shaped empanada, and remove bottom layer of plastic wrap. Do the same with remaining tortillas.
- Heat peanut oil in a deep pot or possibly fryer to 375 F. Fry the empanadas in batches, without overcrowding them in the oil, till they are golden.
- Serve immediately.
- NOTES : Recipe Translation: Fried Turnovers Filled with Chorizo Sausage and Potato Makes 8 total pcs. Serving size is 2 each for appetizers.
