Dairy-Free Colombian Empanadas with Plantain Dough

Ingredients

• 3 large Green Plantains
• 1 lb Ground Beef
• 1 medium Potato
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Annatto Powder
• 1/2 tsp Cumin
• 1/4 cup Dairy-Free Milk
• 2 cups Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Peel the 3 large green plantains and cut them into 2-inch chunks. Place the plantain chunks in a medium pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the plantains are very tender when pierced with a fork.
2. 2Drain the cooked plantains and return them to the pot. Add the 1/4 cup dairy-free milk, 1 teaspoon salt, and mash until smooth. Let the plantain dough cool slightly.
3. 3While the plantains cook, finely dice the 1 medium potato. Finely chop the 1/2 medium onion and mince the 2 cloves garlic. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
4. 4Add the chopped onion and minced garlic to the skillet and cook for 3-5 minutes, until softened and fragrant. Add the 1 lb ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes.
5. 5Add the diced potato to the skillet with the beef mixture. Stir in the 1 teaspoon annatto powder, 1/2 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 10-12 minutes, stirring occasionally, until the potato is tender. Drain any excess liquid from the skillet.
6. 6Divide the plantain dough into 8 equal portions and flatten each portion into a 4-inch circle on a clean surface. Place about 2 tablespoons of the beef and potato filling onto one half of each plantain circle. Fold the other half of the plantain dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.
7. 7Heat the 2 cups of vegetable oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 empanadas into the hot oil, ensuring not to overcrowd the pot.
8. 8Fry the empanadas for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the empanadas from the oil and place them on a plate lined with paper towels to drain.
9. 9Repeat step 8 with the remaining empanadas. Serve the dairy-free Colombian empanadas hot.

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