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, combine the 2 cups of pre-cooked yellow cornmeal (Masarepa), 1.5 cups of warm water, 1 teaspoon of annatto powder (Achiote), and 1 teaspoon of salt. Mix until a soft dough forms, then let it rest for 5 minutes to allow the ingredients to hydrate.
2. 2Place a 10-inch skillet over medium heat. Add the 1 pound of ground beef and cook, breaking it apart with a spoon, until it is browned, about 5-7 minutes. Drain any excess fat from the skillet.
3. 3Add the 1 medium potato, diced into 1/2-inch cubes, the 1/2 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the browned beef. Cook, stirring occasionally, until the potato is tender when pierced with a fork, about 10-12 minutes.
4. 4Stir the 1/2 teaspoon of cumin and 1/2 teaspoon of paprika into the beef and vegetable mixture. Continue to cook for 1 minute more until the spices are fragrant.
5. 5Divide the rested dough into 8 equal portions. On a clean, dry surface, flatten each portion into a circle about 5 inches in diameter.
6. 6Spoon about 2 tablespoons of the beef and potato 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 firmly together and crimp them with your fingers or a fork to seal securely.
7. 7Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
8. 8Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil.
9. 9Place the fried empanadas on a plate lined with paper towels to absorb any excess oil. Serve the empanadas hot.

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