Empanadas (Gluten-Free Corn Flour Version)

Ingredients

• 2 cups Corn flour (masa harina)
• 1.5 cups Warm water
• 1 teaspoon Salt
• about 450 g Ground beef
• 1 medium Potato
• 0.5 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 0.5 teaspoon Annatto powder
• 2 cups Vegetable oil

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

Instructions

1. 1In a large bowl, combine the 2 cups of corn flour (masa harina) with the 1 teaspoon of salt. Gradually add the 1.5 cups of warm water while mixing with your hands until a soft, pliable dough forms. Cover the bowl and let the dough rest for 15 minutes.
2. 2While the dough rests, prepare the filling. Peel the 1 medium potato and cut it into 1.27 cm cubes. Place the potato cubes in a pot, cover with water, and boil for 10-15 minutes, or until fork-tender. Drain the water completely and set the diced potato aside.
3. 3In a 25.4 cm skillet, cook the about 450 g of ground beef over medium-high heat, breaking it up with a spoon, until it is browned, about 5-7 minutes. Add the 0.5 medium onion, finely chopped, and the 2 cloves of garlic, minced, to the skillet. Continue to cook for another 3-5 minutes until the onion is softened and translucent.
4. 4Drain any excess fat from the skillet. Stir in the cooked diced potato, 1 teaspoon of ground cumin, and 0.5 teaspoon of annatto powder. Mix well to combine all ingredients. Season the filling with salt and pepper to your preference.
5. 5Divide the rested dough into 8 equal portions. Take one portion and flatten it into a circle about 12.7-15.24 cm in diameter. You can do this by pressing it between two pieces of plastic wrap or by hand on a clean surface.
6. 6Place about 2 tablespoons of the beef and potato filling in the center of each dough circle. Fold the dough circle in half to create a semi-circle, enclosing the filling. Press the edges firmly together to seal, then crimp the edges with the tines of a fork to ensure they are well-sealed.
7. 7In a large, heavy-bottomed skillet, heat the 2 cups of vegetable oil over medium heat until it reaches 175°C.
8. 8Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently. Remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain excess oil.
9. 9Repeat the frying process with the remaining empanadas. Serve the empanadas hot.

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