Chorizo Sobres with Smoky Paprika Dipping Sauce

This is an interesting recipe - the peaches give the chorizo a bit of sweetness, and the dipping sauce is a nice complement.  I served this with a drink called El Zete, for my appetizer cocktail pairing party.


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Ingredients:

1 cup cooked and drained chorizo sausage

1 cup diced peaches

2 scallions, diced

1/2 tsp smoked paprika

2 teaspoons salt

1 teaspoon black pepper

generous splash of tequila

1 package of wonton wrappers

vegetable oil (enough for deep frying)

Dipping Sauce Ingredients:

1 cup sour cream

1 lime

1 garlic clove, minced

1/2 tsp smoked paprika

Directions:

In a bowl, combine all the ingredients (except the wonton wrappers and oil). Mix thoroughly. Begin making the sobres by wetting the outside of a wonton wrapper with your finger dipped in water. Dollop about a tablespoon of the chorizo mixture onto the wrapper. Take one corner of the wrapper and fold triangularly to the opposite corner. Lift the sobre with both hands and crimp the edges with your fingers, making sure the mixture stays inside. Pinch together to secure. Continue to make more sobres until the mixture is all used.

Heat oil in a deep pot for about 5 minutes on medium high heat, or until it reaches 350°F. Drop several sobres in, being careful not to overcrowd the pot. They will start cooking immediately. Stir them in the oil to avoid clumping; this will also allow them to cook more evenly. After a minute they should turn a dark golden brown.  Remove from oil and transfer to a paper-towel-lined plate. Once the sobres have cooled for a few minutes, transfer to a platter and serve with sauce

Smoky Paprika Dipping Sauce:

In a small bowl, combine sour cream with the juice of a lime, a minced garlic clove, salt and pepper to taste, and a 1/2 teaspoon smoked paprika. Mix thoroughly serve with sobres.  Enjoy!