[CH] Empanadas de Chorizo con Papas
Richard Lee Holbert (oldag85tx@charter.net)
Thu, 8 May 2003 00:51:15 -0500
Empanadas de Chorizo con Papas
Yield: 8 appetizer-size empanadas (2 per serving)
[Fried Turnovers Filled with Chorizo Sausage and Potato]
2 Tbsps canola oil
6 ozs chorizo, crumbled
1 Med potato, peeled & fine dice
2 C masa harina
1/3 C all-purpose flour
1/2 tsp salt
1 Tbsps canola oil
1/2 C water up to 1 C
3 C vegetable oil, for frying
Prepare the filling by heating 2 tablespoons oil in a skillet over
medium-high heat and sauting chorizo and potato together until
chorizo is cooked and potato is soft. Set aside to cool.
Mix masa harina with flour, salt, 1 tablespoons canola oil and enough
water to make a soft dough. Knead by hand like a bread dough until
smooth and soft.
Pinch off a piece of dough and roll it into a ball about 1-1/2-inches
in diameter (larger than a walnut, smaller than a lime). Put the ball
between two pieces of plastic wrap, then press flat with a tortilla
press to make a circle of dough 1/8-inch thick and 4 inches in
diameter. (If you don't have a tortilla press, use the flat bottom of
a skillet to press the dough into a flat tortilla.) 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 tablespoons of chorizo-and-potato filling on the center
of the tortilla. Fold tortilla in half, enclosing filling in between
the layers of dough. 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 oil in a deep pot or fryer to 375 degrees F (191 degrees C).
Fry the empanadas in batches, without overcrowding them in the oil,
until they are golden brown. Remove and drain on paper towels.
Serve immediately.
"If things are better with age, I'm approaching magnificent!"