Empanadas de Carne (Beef Empanadas)

Instructions

1. 1In a medium bowl, combine the 2 cups Masa Harina, 1.5 cups Water, and 1 teaspoon Salt. Mix with your hands until a soft, pliable dough forms. Let the dough rest for 5 minutes.
2. 2Place a 25.4 cm skillet over medium heat. Add the about 450 g Ground Beef and cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the skillet.
3. 3Add the 1/2 cup Onion and 2 cloves Garlic to the skillet with the beef. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion is softened and the garlic is fragrant.
4. 4Stir in the 1 medium Potato (cut into 1.27 cm cubes), 2 tablespoons Tomato Paste, 1 teaspoon Cumin, 1/2 teaspoon Paprika, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Cook for 10 minutes, stirring occasionally, until the potato cubes are tender when pierced with a fork.
5. 5Divide the rested dough into 12 equal portions. On a clean surface, flatten each portion into a circle about 12.7 cm in diameter.
6. 6Spoon about 2 tablespoons of the beef filling into the center of each dough circle. Fold the dough in half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp them decoratively with your fingers or a fork.
7. 7Pour the 3 cups Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
8. 8Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 5 to 7 minutes, turning once, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the empanadas from the oil and place them on a plate lined with paper towels to drain.
9. 9Serve the empanadas hot.

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