Instructions​

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For the beef​

1. Add the all seasoning, salt and pepper to the beef (minced for quicker turnout) and cook the beef in a pan with 1-2 cups of water, or slow-cook the day before for 3-5 hours hours in the oven/pot 

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For the dough

1. Combine the cornmeal with, water, salt and achote/paprika. Start off with 2 cups of water, and add more if needed. Stir together, then knead the dough until it’s nice and smooth and slightly moist. If it’s too dry, it will crack when you seal the empanadas.

2. Place in a bowl and cover with plastic wrap.

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For the filling

1. Peel the potatoes, and place them into a pot with 3 cups of water, and 1 chicken bouillon.

2. Boil for 20 minutes, or until fork tender.

3. Drain them and place the potatoes into a bowl.

4. Season the potatoes with salt with your preferred home seasoning, then mash until most of the chunks are gone. Add the cumin and shredded beef

5. Fold to combine.

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To form the empanadas

1. Take a scoop of dough and make a ball about the size of a golf ball.

2. Place the dough ball between 2 sheets of plastic wrap.

3. Press the dough ball down, until it’s about 1/4″ thick, and 3″ in diameter.

4. Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.

5. Make sure to fully seal the edges so it doesn’t open while cooking.

6. Fry the empanadas in vegetable oil heated to 375 degrees F for 6-8 minutes, or until golden brown. Drain on a paper towel, and serve with Aji Verde.

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For the Aji Verde

1. Chopp the cilantro, jalapeno and scallions finely

2. Add vinegar to get the consistency you’d like.

3. Season with salt and pepper to taste.

4. Store for up to 1 week in the fridge