Recipe courtesy of "Empanadas: The Hand-Held Pies of Latin America," by Sandra Gutierrez, available at www.abramsbooks.com
Makes 12 empanadas
2 teaspoons vegetable oil, plus more for frying (optional)
3/4 pound Mexican chorizo, casings removed
1 cup finely chopped white onions
3 cups peeled and finely chopped yukon gold potatoes
1 roasted poblano pepper, peeled and chopped
1 teaspoons fine sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 recipe masa dough (recipe below)
5 ounces crumbled queso fresco or feta cheese, to taste
Tomatillo salsa (your own)
The filling:
Heat 2 teaspoons of oil in a large, nonstick skillet set over medium-high heat; add chorizo and cook until it has rendered its fat, all the while breaking it down with a wooden spoon, 3 to 4 minutes. Add onions and cook until softened, about 3 minutes. Add potatoes, poblano pepper, salt, and black pepper; cover, lower heat to medium, and continue cooking until potatoes are fork tender, 6 to 8 minutes. Remove filling from heat and let it cool completely; cover and chill for at least 2 hours or up to overnight.
To assemble: After the filling chills, make dough and let it rest, covered with plastic, for 10 minutes at room temperature. Line a large baking sheet with parchment paper; set aside. Divide dough into 14 equal portions (about 2 ounces each). Roll each portion into a ball and keep them covered with a damp kitchen towel as you work. Line a tortilla press with a zip-top freezer bag that has been cut open on three sides so that it opens like a book. Place a ball of dough in the middle of the tortilla press and flatten it into a 51⁄2-inch disc about 1/8-inch thick. If you don’t have a tortilla press, use a flat-bottomed, heavy skillet to press the dough. Place 2 tablespoons of filling in the middle of the disc, leaving a small rim. Use the bag to fold the masa over the filling, forming a half-moon. Press the edges together with your fingers to seal. Transfer empanada to prepared baking sheet. Repeat with remaining dough and filling, keeping empanadas covered as you go.
To fry the empanadas: Fit a large baking sheet with a metal cooling rack; set aside. In a large skillet with high sides, heat 1 to 1-1/2 inches of oil to 360°F, or use a deep-fryer. Working in batches, carefully slide empanadas into oil; fry until golden, 4 to 6 minutes, turning them over halfway through. If oil gets too hot and they’re browning too quickly, lower temperature and let oil cool slightly before frying any more. Use a slotted spoon to transfer fried empanadas to prepared rack to drain.
To grill the empanadas: Heat a griddle to 375°F and cook the empanadas until they develop golden flecks on each side, 4 to 5 minutes per side, turning them over every minute so they don’t burn. If the griddle is too hot, the exterior of the empanadas will burn before they cook through. If this happens, reduce heat, wait a few minutes, and proceed. Transfer finished empanadas to prepared pan, wrapping them in damp kitchen towel for 5 to 8 minutes to allow them to steam and become tender.
To serve: While warm, sprinkle empanadas with queso fresco or feta and serve with salsa.
Masa Dough (gluten-free)
Makes 12 empanadas
3 cups masa harina, plus more as needed
1 teaspoon fine sea salt
2 to 2-1/2 cups warm water (110°F), plus more as needed
In a large bowl, whisk together masa harina and salt. Gradually add 2 cups of warm water, kneading mixture with your hand until it comes together into a ball with the consistency of mashed potatoes (if dough is too dry, add a few tablespoons of water at a time; if it’s too wet, add a few tablespoons of masa harina at a time). Turn dough onto a clean surface and knead until smooth, about 30 seconds or to the consistency of play dough; return to bowl, cover with a damp kitchen towel, and let rest for 10 minutes so all liquid can be fully absorbed. To determine if dough is the proper consistency, shape a bit of masa into a ball and press it flat into a disc. If edges of masa crack, add a bit more water (a few tablespoons at a time); if dough is too soft, add a bit more masa harina (a few tablespoons at a time).
Note: The dough is best made just before using but, if needed, it can be made up to 4 hours ahead of time (keep it wrapped in plastic and refrigerated). Empanadas made with this masa dough can be filled up to 1 hour before cooking; keep them covered and refrigerated until ready to grill or fry.