These Chorizo and Potato "Empanadas" Wontons are a super simple way to enjoy flavorful Cuban empanadas without rolling out dough. - The perfect game day treat for those who are just a little bit extra.
4c.oil for frying (or minimum required by your deep fryer)
Heat oil over medium heat. Add chorizo, breaking apart while browning. Cook until fat is rendered and meat is barely browned.
Add onion and green bell pepper and saute until softened. Add garlic, salt and pepper and stir 1-2 minutes until fragrant.
Deglaze with the wine. Add diced tomatoes, chicken broth, potatoes and bay leaves. Cover and simmer 10 minutes.
Remove lid and simmer until potatoes are softened and liquid has evaporated. This may take 15-30 minutes depending on the surface area of your frying pan.
Mash potatoes with a fork, mix filling again, and allow to cool for a few minutes.
In the meantime, heat oil to 350°F in a deep fryer. Scoop 2 tsp. filling into each wonton wrapper, wet the perimeter with water using your finger, and fold sides together tightly in a diagonal. Working in batches to keep the "empanadas" from touching, fry about 1 min. each until golden brown. Drain on a paper towel. Enjoy!