Colombian Empanadas with Ground Beef & Ají Picante

Ingredients

• 2 cups masarepa (precooked yellow cornmeal)
• 2½ cups warm water
• 1 tsp ground achiote or turmeric
• 1 tsp salt
• 1 lb Ground Beef
• 1 lb potatoes, boiled and roughly mashed
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tomato, diced
• 1 tsp ground cumin
• 3 cups vegetable oil, for frying
• ½ cup chopped cilantro
• 3 scallions, minced
• 3 tbsp lime juice
• 1 jalapeño, minced
• 2 tbsp water, for the ají

Method

1. Mix the masarepa, achiote, salt, and warm water into a smooth dough and rest it 10 minutes. It should feel like soft clay; if it cracks when pressed, work in more water.
2. Cook the onion, garlic, and tomato in a little oil for 8 minutes, add cumin, then brown the Ground Beef. Fold in the mashed potato, season hard, and cool completely.
3. Place a golf-ball of dough between two sheets of plastic and press to a 5-inch round. Spoon filling onto one half, fold using the plastic to lift, and press the edge sealed. Trim with a bowl rim for a clean half-moon.
4. Any crack is a leak waiting to happen — smooth them shut with a wet fingertip before frying.
5. Fry at 350°F (175°C) for 4–5 minutes, turning once, until the shells are deep gold and audibly crisp when tapped. Drain on a rack.
6. Blitz the cilantro, scallions, lime juice, jalapeño, water, and salt into ají and spoon it over each bite.