flaky chorizo potato and cheese empanadas

How To Make flaky chorizo potato and cheese empanadas

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  Step 1
  In a large mixing bowl, combine flour and salt. Mix well. Add 2 Tbsp of cooking oil and vodka. Add water a little at a time and mix using your hands. Knead. Dough should be firm but not dry. Adjust water amounts accordingly. Form into one large ball and cover. Let it stand for 30 minutes.
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  Step 2
  Stuffing: In a pan, add chorizo and onion. Cook, stirring until chorizo breaks apart.
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  Step 3
  Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft.
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  Step 4
  Uncover and cook for 5-10 more minutes until the liquid evaporates. There shouldn’t be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough, making it difficult to fry. Before scooping the mixture into empanadas, cube the Oaxaca cheese and add it to the mixture.
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  Step 5
  After thirty minutes, stretch out the dough with a roller as thin as possible.
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  Step 6
  Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of your cup or cookie cutter. Pass the roller over the circles a couple of more times.
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  Step 7
  Place about 1 to 1 1/2 Tbsp of stuffing on one side of the circle.
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  Step 8
  Fold one side over the mixture, forming a crescent. Pinch edges to keep stuffing from escaping.
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  Step 9
  Heat oil in a pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.
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