Empanadas Colombianas

Ingredients

• 2 cups masarepa (pre-cooked cornmeal) dough discs
• 1 potato, boiled and diced
• 1/2 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon achiote powder
• Oil, for deep frying
• Ají picante sauce, for serving
• Salt and pepper, to taste

Instructions

1. 1Sauté onion and garlic until softened, then add ground beef, cumin, and achiote, cooking until browned.
2. 2Stir in the diced boiled potato and season with salt and pepper; let the filling cool.
3. 3Flatten small balls of masarepa dough into thin discs between plastic sheets.
4. 4Place a spoonful of filling on each disc, fold in half, and press the edges to seal.
5. 5Heat oil to 350°F (175°C) and deep fry the empanadas for 3-4 minutes until golden and crisp.
6. 6Drain on paper towels and serve hot with ají picante sauce.

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