Empanadas Colombianas (Dairy & Nut-Free)

Ingredients

• 2 cups Pre-cooked Yellow Cornmeal (Masarepa)
• 1.5 cups Warm Water
• 1 tsp Annatto Powder
• 1/2 tsp Salt
• 1 lb Ground Beef
• 1 medium Potatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 3 cups Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 2 cups of pre-cooked yellow cornmeal (masarepa), 1.5 cups of warm water, 1 tsp of annatto powder, and 1/2 tsp of salt. Mix with your hands until a soft, pliable dough forms. Cover the bowl and let the dough rest for 10 minutes to allow it to hydrate.
2. 2While the dough rests, peel and cut the 1 medium potato into 1/2-inch cubes. Place the potato cubes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the water completely and set the cooked potatoes aside.
3. 3In a 10-inch skillet, cook the 1 lb of ground beef over medium-high heat, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the skillet. Add the 1/2 medium onion, which has been finely chopped, and the 2 cloves of garlic, which have been minced, to the skillet with the beef. Cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent.
4. 4Add the cooked potatoes to the skillet with the beef mixture. Stir in the 1/2 tsp of cumin and 1/2 tsp of paprika. Cook for another 1-2 minutes, stirring to combine everything. Remove the skillet from the heat and let the filling cool slightly for about 10 minutes.
5. 5Divide the rested dough into 12 equal portions, about the size of a golf ball. Take one portion of dough and flatten it between your palms into a thin circle, about 5-6 inches in diameter. Repeat with the remaining dough portions.
6. 6Place about 1-2 tablespoons of the cooled beef and potato filling in the center of each flattened dough circle. Carefully fold the dough circle in half 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 tightly closed.
7. 7Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer, ensuring it is no more than one-third full. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature; if you don't have one, a small piece of dough should sizzle immediately when dropped in.
8. 8Carefully place 3-4 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown and crispy on all sides. Remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining empanadas.

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