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1
Peel potato and cut into 1/4-inch dice.
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2
In a saucepan of boiling salted water cook potato 3 minutes, or until just cooked through, and drain in a colander.
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3
Remove casings from chorizo and crumble or finely chop meat.
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4
In a heavy skillet cook chorizo over moderate heat, stirring, 5 minutes.
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5
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes.
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6
Cool filling completely.
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7
Filling may be made 2 days ahead and kept, covered and chilled, or frozen 2 weeks.
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8
Line 2 baking sheets with plastic wrap.
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9
In a large bowl stir together masa harina and warm water until a dough forms.
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10
Pinch off small pieces of dough and shape into about forty 1-inch balls.
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11
Transfer balls to a baking sheet and cover with more plastic wrap.
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12
From a plastic bag cut two 5-inch squares and use one to line lower half of a tortilla press.
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13
Put a ball of dough in tortilla press and top with second square of plastic.
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14
Close tortilla press, pushing gently on lever to flatten dough just to a 2 1/2-inch round.
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15
(Alternatively, flatten dough between squares of plastic using a rolling pin.)
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16
Remove top plastic square and put a rounded teaspoon filling in center of round.
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17
Fold round over filling to form a half moon, using plastic underneath to support dough if necessary, and pinch edges together to seal.
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18
Transfer turnover to other baking sheet.
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19
Make more turnovers in same manner, reusing plastic squares, and put on baking sheets.
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20
Turnovers may be prepared up to this point and kept, covered with plastic wrap, chilled 1 day or frozen 1 week.
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21
Thaw turnovers 1 hour before proceeding.
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22
In a large saucepan heat 1 inch oil until it registers 375 F. on a deep-fat thermometer and fry turnovers in batches of 8 to 10 until golden, 2 to 3 minutes, transferring with a slotted spoon to paper towels to drain and making sure oil returns to 375 F. before adding next batch.
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23
Serve empanaditas immediately with guacamole or salsa.
