Beef and Potato Empanadas
- 2 potatoes
- 1 tomato cut into cubes
- ½ green onion or 1 chopped garlic
- 1 pinch cumin
- 1 cup corn flour
- 1 cup water
- Salt to taste
- Oil for frying
- Create a puree with the potatoes: peel, cut into cubes, cook in enough water and salt.
- Cook the meat with your choice of seasoning.
- Once ready, pull apart with the help of two forks.
- Prepare a guiso with the tomato, garlic or onion, a bit of salt and cumin.
- Add the pulled meat and the potato puree to the guiso.
- Combine the corn flour, water, salt if desired, a little bit of color or achiote.
- Knead until it becomes a dough.
- Place a sheet of greased saran wrap.
- Create a ball, cover in plastic and then flatten using a roller.
- Add a portion of the potato and meat onto the dough.
- Fold the plastic so it completely covers the filling.
- Cut the dough with a cup or a mold for empanadas, making sure the edges are sealed so the filling won’t slip out.
- Fry the empanadas in hot oil until they look golden and crispy.
- Let them rest over absorbent paper and serve hot with ají or lemon slices.
Recipe by unacolombianaencalifornia.com at https://www.unacolombianaencalifornia.com/2020/08/beef-and-potato-empanadas/
3.5.3251