Empanadas de Carne (Beef Empanadas)

Ingredients

• 2 cups Pre-cooked yellow cornmeal (Masarepa)
• 1.5 cups Warm water
• 1 teaspoon Annatto powder (Achiote)
• 1 teaspoon Salt
• 1 pound Ground beef
• 1 medium Potato, diced
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/2 teaspoon Cumin
• 1/2 teaspoon Paprika
• 4 cups Vegetable oil, for frying

Instructions

1. 1In a bowl, mix the masarepa, warm water, annatto powder, and salt until a soft dough forms. Let it rest for 5 minutes.
2. 2In a skillet, brown the ground beef over medium heat. Drain any excess fat.
3. 3Add the diced potato, chopped onion, and minced garlic to the skillet. Cook until the vegetables are tender.
4. 4Stir in the cumin and paprika. Season with salt and pepper to taste.
5. 5Divide the dough into 8 equal portions. On a lightly floured surface, flatten each portion into a circle.
6. 6Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
7. 7Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
8. 8Fry the empanadas in batches until golden brown and crispy, about 5-7 minutes per side.
9. 9Remove the empanadas and drain on paper towels. Serve hot.

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