Empanadas Colombianas (Corn-Based)

Ingredients

• 2 cups Masa Harina (for empanadas)
• 1.5 cups Water
• 1 teaspoon Salt
• 1 lb Ground Beef
• 1 lb Potatoes
• 0.5 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Annatto Powder
• 2 cups Vegetable Oil (for frying)

Instructions

1. 1In a medium bowl, combine the 2 cups Masa Harina, 1.5 cups Water, and 1 teaspoon Salt. Mix until a soft dough forms, then knead for 3-5 minutes until smooth. Cover the bowl and let the dough rest for 15 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Place the 1 lb Potatoes in a medium pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel and dice them into 1/2-inch pieces.
3. 3In a large skillet over medium-high heat, cook the 1 lb Ground Beef, breaking it up with a spoon, until it is browned, about 5-7 minutes. Drain off any excess fat from the skillet.
4. 4Add the 0.5 medium Onion, chopped, and 2 cloves Garlic, minced, to the skillet with the browned beef. Sauté for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Stir in the 1 teaspoon Cumin, 1 teaspoon Annatto Powder, and the diced potatoes. Cook for another 2-3 minutes, stirring to combine the flavors. Remove the skillet from the heat.
6. 6Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten it into a 5-inch circle between two pieces of parchment paper or plastic wrap. Place about 2-3 tablespoons of the beef and potato filling in the center of each dough circle. Fold the dough in half to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges decoratively with a fork or your fingers to ensure a tight seal.
7. 7Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until the empanadas are golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil and place them on a plate lined with paper towels to drain.
8. 8Repeat step 7 with the remaining empanadas. Serve the empanadas hot.

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