½ lb. ground beef
2 teaspoons vegetable oil
½ white onion, minced
1 fresh garlic clove, minced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 medium sized white potato, pealed and cubed
½ cup raisins
20 store bought wonton circles
3-4 cups vegetable oil for frying
1 cup cold water for sealing the wontons




Heat oil in a pan. Add potatoes and cook 2-3 minutes, until softened. Add onions, garlic, ground beef and raisins and cook until pink is completely gone from the beef. Season with salt, pepper, cumin and garlic powder. Mix together and set aside to cool. Prepare each wonton-empanada by placing a heaping teaspoon of ground beef to the center of the wonton. Moisten the edges of the wonton wrapper. Fold the wonton over to enclose the ground beef. Press, seal and crimp. Set aside each wonton-empanada until ready to fry. Heat the vegetable oil in a large frying pan. Carefully add the wonton-empanadas and cook until golden brown. Place on a baking rack to drain excess oil.


Serve with a flavored dipping aioli by mixing together 1 cup of mayonnaise, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder and 2 teaspoons of dried chipotle chili. Garnish with fresh cilantro.