Empanadas de Carne (Beef Empanadas)

Ingredients

• 2 cups Pre-cooked cornmeal (masarepa)
• 1 teaspoon Annatto powder (achiote)
• 1.5 cups Water
• 1 teaspoon Salt
• about 450 g Ground beef
• 1 cup Potato, diced
• 0.5 cup Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 2 cups Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups Pre-cooked cornmeal (masarepa), 1 teaspoon Annatto powder (achiote), 1.5 cups Water, and 1 teaspoon Salt. Mix these ingredients thoroughly with your hands until a soft, pliable dough forms. Cover the bowl and let the dough rest at room temperature for 10 minutes; this allows the cornmeal to fully hydrate and become easier to work with.
2. 2Heat a 30.48 cm (30 cm) skillet over medium heat, which is approximately 148.9-162.8°C (150-160°C). Add the about 450 g Ground beef to the skillet and cook for 8-10 minutes, breaking it apart with a spoon, until it is fully browned and reaches an internal temperature of 71°C. Carefully drain any excess fat from the skillet.
3. 3Add the 1 cup Potato, diced into 0.635 cm (0.6 cm) cubes, 0.5 cup Onion, chopped into 0.635 cm (0.6 cm) pieces, and 2 cloves Garlic, minced, to the skillet with the cooked beef. Continue to cook over medium heat for 10-12 minutes, stirring occasionally, until the potato cubes are tender when pierced with a fork and the onion pieces are translucent. Stir in the 1 teaspoon Cumin and 0.5 teaspoon Paprika.
4. 4Divide the rested dough into 8 equal portions. Roll or press each portion into a disc approximately 10.16-12.7 cm (10-12 cm) in diameter and 0.3175 cm (0.3 cm) thick. Place about 2 tablespoons of the beef and potato mixture onto one half of each dough disc, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape, then press the edges firmly together to seal, using a fork to create a decorative crimped edge.
5. 5Pour the 2 cups Oil into a 4-quart (3800 ml) heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. You can test the oil temperature by dropping a small piece of dough into it; if it sizzles immediately, the oil is ready.
6. 6Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry the empanadas for 5-7 minutes total, turning them once or twice with tongs, until they are golden brown and crispy on all sides.
7. 7Using a slotted spoon, remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil. This step helps ensure the empanadas remain crispy. Serve the empanadas warm.

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