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1
Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chorizo and onion, stirring, until onion is softened.
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2
Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes.
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3
Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes.
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4
Transfer to a bowl and cool completely.
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5
Stir in cilantro, cheese, and salt and pepper to taste.
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6
Roll out each empanada wrapper into a 6-inch round on a lightly floured surface.
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7
Put about 1/3 cup filling in center of each wrapper and form filling into a log.
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8
Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon.
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9
Press down around filling to force out air and seal by pressing edges together firmly with a fork.
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10
Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes.
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11
Transfer empanadas to paper towels to drain.
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12
Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered.
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13
Reseal edges if necessary.
