Empanadas Colombianas

Ingredients

• 300 g pre-cooked yellow cornmealSubstitute: masarepa
• 400 g potatoes
• 250 g shredded beefSubstitute: shredded chicken
• 200 ml hogaoSubstitute: tomato-onion sofrito
• 1 tsp cumin
• 3 cloves garlic
• 500 ml vegetable oil
• 2 whole limeSubstitute: lemon

Instructions

1. 1

   Boil and mash potatoes. Mix with shredded beef, hogao (tomato and onion sofrito), cumin, garlic, and salt.

2. 2

   Make dough: mix cornmeal with warm water and salt until smooth and pliable. Add a splash of oil.

3. 3

   Take a ball of dough, flatten into a thin disc on plastic wrap.

4. 4

   Place filling on one half, fold over using the plastic, and press edges to seal into a half-moon shape.

5. 5

   Heat oil to 180C for deep-frying.

6. 6

   Fry empanadas 3-4 minutes per side until deep golden and crispy.

7. 7

   Drain and serve hot with aji picante sauce and lime wedges. These are Colombia's favorite street snack.