Empanadas Colombianas (Dairy-Free, Egg-Free)

Instructions

1. 1Peel the about 450 g of russet potatoes. Cut the peeled potatoes into 2.54 cm cubes. Place the about 450 g of potato cubes in a medium pot and cover them with water. Bring the water to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the cooked potatoes thoroughly and mash them in a bowl until smooth.
2. 2Place the about 450 g of ground beef in a large skillet over medium-high heat. Cook the ground beef, breaking it up with a spoon, for 8-10 minutes, until it is browned and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Dice the 1/2 medium onion and mince the 2 cloves of garlic. Add the diced 1/2 medium onion and minced 2 cloves of garlic to the skillet with the browned ground beef. Cook, stirring frequently, for about 5 minutes, until the onion is softened and translucent.
4. 4Add the mashed about 450 g of potatoes to the skillet with the ground beef, onion, and garlic mixture. Stir in the 1 tsp of annatto powder, 1/2 tsp of cumin, 1/2 tsp of paprika, 1 tsp of salt, and 1/4 tsp of pepper. Mix all ingredients together thoroughly until well combined.
5. 5In a separate medium bowl, combine the 2 cups of masa harina with the 1.5 cups of water. Knead the mixture with your hands for 5-7 minutes until a smooth, pliable dough forms.
6. 6Divide the dough into 8 equal portions. Roll each portion into a smooth ball, then flatten each dough ball into a circle approximately 15.24 cm in diameter on a clean surface.
7. 7Spoon about 1/4 cup of the beef and potato filling onto the center of each dough circle. Fold the dough in half to create a half-moon shape, then press the edges firmly together to seal. For extra security, you may crimp the sealed edges with a fork.
8. 8Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
9. 9Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry the empanadas for 5-7 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil.

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