Empanadas Colombianas (Dairy & Nut-Free)

Ingredients

• 2 cups Corn flour (masa harina)
• 1.5 cups Water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 lb Ground beef
• 1 medium Potato (diced)
• 1/2 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Cumin
• 1/2 teaspoon Annatto powder (achiote)
• 3 cups Vegetable oil (for frying)

Instructions

1. 1In a bowl, mix corn flour, water, and salt until a dough forms. Knead for a few minutes until smooth. Cover and let rest for 15 minutes.
2. 2While the dough rests, heat vegetable oil in a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Add potato, onion, and garlic to the skillet and cook until softened. Stir in cumin and annatto powder. Season with salt and pepper.
4. 4Divide the dough into 8 equal portions. Roll each portion into a ball and flatten into a circle using a gluten-free tortilla press or by hand.
5. 5Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal.
6. 6Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the empanadas until golden brown on both sides.
7. 7Remove empanadas from the oil and drain on paper towels. Serve hot.

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