2 Cups "Maseca" corn masa flour
1 1/3 cups Water
1/4 tsp Salt
1 1/2 tsp Oil + 2 cups Oil for deep frying
15 oz Chorizo
2 Potatoes (finely diced)
Dough:
Combine the Maseca, salt, water, and oil in a medium bowl and mix until it forms a soft dough. Divide evenly into small balls and cover with a damp cloth until ready to use.
Filling:
Fry the chorizo and potatoes until the chorizo is fully cooked and the potatoes are soft.
To Make the Empanadas:
Press a ball between two sheets of plastic on a tortilla press or with a rolling pin. Place 2 tablespoons of filling on one half of flattened dough, fold over and press to seal completely. Drop into hot oil and deep fry until golden brown.
Other Suggested Fillings:
Chorizo and Cheese, Potatoes and Cheese, Cheese, Pulled Chicken, Pulled Pork, Hamburger
Presented by Cocoa Moon
Date: 10/22/2014
