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1
Heat 2 tsp.
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2
oil in a 12-inch nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry chorizo and onion, stirring, till onion is softened.
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3
Add in potatoes with salt and pepper to taste and cook, covered, stirring occasionally, till potatoes begin to turn golden, about 6 min.
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4
Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, till potatoes are tender and golden, about 6 min.
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5
Transfer to a bowl and cold completely.
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6
Stir in cilantro, cheese, and salt and pepper to taste.
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7
Roll out each empanada wrapper into a 6-inch round on a lightly floured surface.
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8
Put about 1/3 c. filling in center of each wrapper and form filling into a log.
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9
Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to create a half-moon.
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10
Press down around filling to force out air and seal by pressing edges together firmly with a fork.
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11
Heat remaining 3 c. oil in a deep 12-inch skillet over moderate heat till warm but not smoking, then fry empanadas in 3 batches, gently turning, till golden, about 3 min.
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12
Transfer empanadas to paper towels to drain.
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13
Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered.
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14
Reseal edges if necessary.
