Empanadas Colombianas (Dairy-Free)

Ingredients

• 2 cups Masa harina
• 1.5 cups Water
• 2 tablespoons Annatto oil (Achiote)
• 1 lb Ground beef
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 3 cups Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of masa harina, 1.5 cups of water, 2 tablespoons of annatto oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Mix with your hands until a cohesive dough forms, then knead for 3-5 minutes until it is smooth and no longer sticky.
2. 2While the dough rests, prepare the filling. In a large skillet over medium-high heat, cook the 1 lb of ground beef until it is browned, breaking it up with a spoon. Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced, and cook for another 5 minutes until the onion is softened and translucent. Drain any excess fat from the skillet.
3. 3Add the 2 medium potatoes, peeled and mashed until smooth, to the skillet with the beef mixture. Stir in the 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Mix everything thoroughly until well combined. Cook for 2-3 minutes more, stirring occasionally.
4. 4Divide the dough into 12 equal portions and roll each portion into a ball. On a clean surface, flatten each dough ball into a circle about 6 inches in diameter. You can use a rolling pin or press it flat with your hands.
5. 5Place about 2 tablespoons of the beef and potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp them decoratively or press with a fork to ensure they are tightly closed.
6. 6In a large, heavy-bottomed pot or deep fryer, heat the 3 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the empanadas from the oil.
8. 8Place the fried empanadas on a plate lined with paper towels to drain any excess oil. Repeat with the remaining empanadas. Serve the empanadas hot.

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