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“I got this from an Ortega cookbook. These may be filled one day ahead and chilled in one layer on a lightly floured plate, covered. Reseal edges if necessary.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 cups vegetable oil
  • 2 teaspoons vegetable oil
  • 2 spanish chorizo, links casings removed
  • 1 onion, chopped
  • 1 lb boiling potato, peeled and shredded
  • 12 cup diced jalapeno
  • 2 plum tomatoes, seeded and chopped
  • 12 teaspoon cumin
  • 14 cup finely chopped cilantro
  • 13 cup grated queso blanco
  • 8 frozen empanada wrappers, thawed
  • 1 (16 ounce) jar salsa
  • sour cream

Directions

  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.

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