| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Appetizers, Mexican, Potatoes, Sausage |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 6 |
oz |
Chorizo, crumbled or diced |
| 1 |
|
Potato, peeled finely diced |
| 2 |
c |
Masa harina |
| 1/3 |
c |
Flour |
| 1/2 |
t |
Salt |
| 1 |
T |
Vegetable oil |
| 1/2 |
c |
Water, up to 1 |
| 3 |
c |
Peanut oil, for frying |
INSTRUCTIONS
Prepare the filling by heating 2 tablespoons oil in a skillet over
medium-high heat, and sauteing chorizo and potato together until
chorizo is cooked and potato is soft. Set aside to cool. Mix masa
harina with flour, salt, 1 tablespoon vegetable 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. Put the ball between two pieces of plastic
wrap, then press flat with a tortilla press (or 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 tablespoon of
chorizo-and-potato filling on the center of the tortilla. Fold
tortilla in half, enclosing chorizo mix 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 peanut oil in a deep pot or fryer to 375 F. Fry the
empanadas in batches, without overcrowding them in the oil, until they
are golden brown. Serve immediately. NOTES : Recipe Translation:
Fried Turnovers Filled with Chorizo Sausage and Potato Makes 8 total
pieces. Serving size is 2 each for appetizers. Recipe by: Chile Pepper
Magazine 2/98 Posted to KitMailbox Digest by "Art Guyer"
<ThePoint@beachlink.com> on Feb 01, 1998
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