Ingredients:

  • 2 cups yellow masarepa (pre-cooked cornmeal)
  • 2.5 cups warm water
  • 1 tbsp vegetable oil
  • 1 packet Sazón Goya with Culantro y Achote
  • 0.5 tsp salt
  • 1 lb beef chuck
  • 2 large russet potatoes, peeled and diced
  • 1 cup hogao sauce (sautéed scallions, tomatoes, garlic, and cumin)
  • 1 beef bouillon cube
  • 4 cups water for braising
  • 2 cups vegetable oil for deep frying (standard absorption calculated)

Instructions:

  1. In a large heavy-bottomed pot, combine beef chuck, and beef bouillon with 4 cups of water. Simmer for 1 hour and 10 minutes.
  2. Add the diced russet potatoes to the beef liquid during the last 20 minutes of cooking until fork tender but not mushy.
  3. Remove beef and shred finely. Mash the potatoes slightly, then combine both with the 1 cup of hogao sauce. Mix until a cohesive, savory filling forms.
  4. In a large mixing bowl, combine masarepa, 2.5 cups warm water, 1 tablespoon vegetable oil, sazón packet, and salt. Knead until smooth and let rest for 10 minutes to hydrate.
  5. Place a ball of dough between two layers of a cut-open plastic freezer bag. Press into a thin circle.
  6. Place a tablespoon of filling in the center of the dough. Fold the plastic over to create a half-moon shape, then use a small cereal bowl to press down and seal the edges, cutting off excess dough.
  7. Heat oil in a heavy skillet or deep fryer to 180°C. Fry empanadas in batches for 5 minutes until golden brown and crispy.