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Рецепт Empanadas De Chorizo Con Papas (See Notes)

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Инструкции

  1. Prepare the filling by heating 2 Tbsp. oil in a skillet over medium-high heat, and sauteing chorizo and potato together till chorizo is cooked and potato is soft. Set aside to cold.
  2. Mix masa harina with flour, salt, 1 Tbsp. vegetable oil, and sufficient water to make a soft dough. Knead by hand like a bread dough till smooth and soft.
  3. Healthy pinch off a piece of dough and roll it into a ball about 1-1/2 inches in diameter. Put the ball between two pcs of plastic wrap, then press flat with a tortilla press (or possibly 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.
  4. To fill, take one tortilla and peel off top layer of plastic wrap. Place about 1 Tbsp. of chorizo-and-potato filling on the center of the tortilla. Fold tortilla in half, enclosing chorizo fold in between the layers of dough. Healthy pinch the edges shut to make a half moon-shaped empanada, and remove bottom layer of plastic wrap. Do the same with remaining tortillas.
  5. Heat peanut oil in a deep pot or possibly fryer to 375 F. Fry the empanadas in batches, without overcrowding them in the oil, till they are golden.
  6. Serve immediately.
  7. NOTES : Recipe Translation: Fried Turnovers Filled with Chorizo Sausage and Potato Makes 8 total pcs. Serving size is 2 each for appetizers.
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