Ingredients

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows

Instructions

Put the potatoes in a large pot and cover with cold water; add the salt and
bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until
the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt,
and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the
broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size
pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow
the filling to cool before filling the empanadas. Serve with cilantro cream. Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans In a large bowl, sift together the flour, masa harina, baking powder,
and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands
to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in
plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll
it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat
with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border.
Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a
semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before
baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with
additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for
30 minutes, until the pastry is golden brown. Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper In a small mixing bowl, combine the sour cream,
cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

Yield: 1 cup