Breakfast Empanadas

Directions

1. 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. 2
   Add potatoes and salt and pepper.
3. 3
   Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
4. 4
   Stir in jalapenos, tomatoes and cumin.
5. 5
   Transfer to a bowl and cool completely.
6. 6
   Stir in cilantro, cheese and additional salt and pepper to taste.
7. 7
   Roll out each empanada wrapper into a 6 inch round on a floured surface.
8. 8
   Put about 1/3 cup filling in center of each wrapper and form filling into a log.
9. 9
   Moisten wrapper edges with a finger dipped in water.
10. 10
    Fold each wrapper over filling to form a half moon.
11. 11
    Press down around filling to force out air.
12. 12
    Seal by pressing edges together firmly with a fork.
13. 13
    Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
14. 14
    Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
15. 15
    Transfer empanadas to paper towels to drain.
16. 16
    Serve with salsa and sour cream, if desired.