Breakfast Empanadas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.