Empanadas de Carne (Beef Empanadas)

Ingredients

• 1 lb Ground beef
• 1 cup Potatoes, diced
• 0.5 cup Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Annatto powder
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Tapioca starch
• 2 cups Masa harina (corn flour)
• 1.5 cups Warm water
• 2 tablespoons Annatto oil (achiote oil)

Instructions

1. 1In a 10-inch skillet over medium heat, brown the 1 lb ground beef. Drain any excess fat.
2. 2Add the 1 cup diced potatoes, 0.5 cup chopped onion, and 2 cloves minced garlic to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Stir in the 1 teaspoon ground cumin, 0.5 teaspoon annatto powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Add the 2 tablespoons tapioca starch to the mixture and stir well to combine.
4. 4In a large bowl, combine the 2 cups masa harina, 1.5 cups warm water, and 2 tablespoons annatto oil. Mix with your hands until a soft dough forms.
5. 5Divide the dough into 8 equal pieces and roll each piece into a ball. Flatten each ball into a circle about 6 inches in diameter.
6. 6Place about 2 tablespoons of the beef filling onto one half of each dough circle. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp them decoratively.
7. 7Preheat your oven to 375°F (190°C).
8. 8Arrange the empanadas on a baking sheet lined with parchment paper.
9. 9Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.

Substitutions

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