Empanadas de Carne (Dairy-Free)

Ingredients

• 2 cups Masa Harina (pre-cooked corn flour)
• 1 teaspoon Annatto Powder (Achiote)
• 1.5 cups Vegetable Broth
• about 450 g Ground Beef
• 1/2 cup Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Vegetable Oil

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

Instructions

1. 1In a large bowl, combine the masa harina, annatto powder, and salt. Gradually add the warm vegetable broth, mixing until a soft, pliable dough forms. Knead for 2-3 minutes. Cover and let rest for 15 minutes.
2. 2In a skillet over medium heat, brown the ground beef. Drain any excess fat.
3. 3Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. 4Stir in the cumin, paprika, salt, and pepper. Cook for another minute.
5. 5Divide the dough into 12 equal portions. On a lightly floured surface, roll each portion into a thin circle (about 10.16 cm in diameter).
6. 6Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
7. 7Heat vegetable oil in a deep skillet or pot over medium-high heat.
8. 8Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.
9. 9Remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Related Guides