Empanadas Colombianas (Corn Empanadas)

Ingredients

• 2 cups Masa Harina (corn flour)
• 1.5 cups Warm water
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 lb Ground beef
• 1 medium Potato
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Paprika
• 0.5 tsp Annatto powder (Achiote)
• 2 cups Vegetable oil

Instructions

1. 1In a large mixing bowl, combine the 2 cups Masa Harina, 1.5 cups Warm water, 1 tsp Salt, and 2 tbsp Vegetable oil. Knead the mixture by hand for 5 minutes until a smooth, pliable dough forms.
2. 2Peel the 1 medium potato and cut it into 1/4-inch cubes. Dice the 0.5 medium onion into 1/4-inch pieces, and mince the 2 cloves garlic.
3. 3In a large 10-inch skillet, cook the 1 lb Ground beef over medium-high heat for 5-7 minutes, breaking it up with a spoon, until it is browned and no longer pink. Drain any excess fat from the skillet.
4. 4Add the diced 1 medium potato, diced 0.5 medium onion, minced 2 cloves garlic, 1 tsp Cumin, 0.5 tsp Paprika, and 0.5 tsp Annatto powder to the skillet with the beef. Continue cooking over medium heat for 10-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Let the filling cool in the skillet for 10 minutes.
5. 5Divide the dough into 12-15 equal-sized balls, each about 1.5 inches in diameter. Place one dough ball between two pieces of plastic wrap or parchment paper, then use a flat surface like a cutting board to press it firmly and evenly into a 4-inch diameter circle, about 1/8-inch thick.
6. 6Place 1.5-2 tablespoons of the cooled beef and potato filling in the center of each flattened dough circle. Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape, then press the edges together firmly to seal. Crimp the sealed edge with a fork to ensure it is fully closed, and repeat for all remaining dough balls and filling.
7. 7Pour the 2 cups Vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a kitchen thermometer to monitor the temperature.
8. 8Carefully place 3-4 empanadas into the hot oil at a time, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning them gently halfway through, until they are golden brown and crispy on all sides and the internal temperature of the beef reaches 160°F (71°C).
9. 9Use a slotted spoon or tongs to remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the empanadas hot.

Substitutions

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