Colombian Beef and Potato Empanadas

These Colombian-style empanadas use a yellow corn masa dough and a savory beef-and-potato filling. They fry up crisp on the outside and tender inside, perfect with a spoonful of aji.

Prep time: 45 minutes
Cook time: 25 minutes
Makes: 14 to 16 empanadas

Ingredients

• 2 cups precooked yellow cornmeal, such as masarepa
• 2 1/2 cups warm water
• 1 tablespoon neutral oil, plus more for frying
• 1 teaspoon salt, divided
• 1 pound ground beef
• 2 medium potatoes, peeled, boiled, and mashed lightly
• 1/2 cup finely chopped onion
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika or sazon-style seasoning
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. Mix the masarepa, warm water, oil, and 1/2 teaspoon salt. Knead until smooth, cover, and rest for 10 minutes.
2. Cook the beef in a skillet over medium heat until browned. Add onion, green onion, garlic, cumin, paprika, pepper, and the remaining salt.
3. Stir in the mashed potatoes and cilantro. Cook for 2 to 3 minutes, then let the filling cool slightly.
4. Divide the dough into balls. Press each one between plastic into a thin round.
5. Add a spoonful of filling, fold into a half-moon, and seal the edges firmly.
6. Fry in 350°F oil until deep golden and crisp, about 3 to 4 minutes per side. Drain on paper towels.

Tips

• Keep the dough covered so it does not dry out while shaping.
• Do not overfill the empanadas or they may split while frying.
• Serve with aji, lime wedges, or your favorite hot sauce.