Empanadas Colombianas (Dairy-Free)

Instructions

1. 1In a medium bowl, combine the 2 cups of masa harina, 1 tsp of annatto powder, and 1 tsp of salt. Gradually pour in the 1.5 cups of water while mixing with your hands until a soft, pliable dough forms. Cover the bowl with a damp cloth and set aside.
2. 2Place the 2 medium potatoes, peeled and diced, into a small saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and set aside.
3. 3Heat 1 tablespoon of vegetable oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the about 450 g of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the skillet.
4. 4Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced, to the skillet with the ground beef. Cook, stirring frequently, for about 5 minutes, or until the onion is softened and translucent.
5. 5Stir the cooked potatoes and 1 tsp of cumin into the ground beef mixture. Cook for another 2 minutes, stirring to combine everything. Remove the skillet from the heat and let the filling cool slightly.
6. 6Take a portion of the masa dough, about the size of a golf ball, and roll it into a ball between your palms. Place the dough ball on a clean, dry surface and flatten it into a circle about 12.7-15.24 cm in diameter using your hands or a rolling pin.
7. 7Spoon about 2 tablespoons of the ground beef and potato filling onto one half of the flattened dough circle, leaving a small border around the edges. Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with your fingers or a fork to ensure they are completely closed.
8. 8Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 175°C. Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes per side, until they are golden brown and crispy.
9. 9Using a slotted spoon or spider strainer, carefully remove the fried empanadas from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat this step with the remaining empanadas. Serve the empanadas hot.

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