Colombian Empanadas

📝 Ingredients

• 1 lb Russet, Eastern or Yukon Gold potatoes, peeled and cubed
• 3 cups water
• 1 chicken bouillon cube
• 2 teaspoons Sazon con achiote y culantro (1 packet)
• 3/4 cup leftover Slow Cooker Ropa Vieja
• 1 teaspoon ground cumin
• 2 cups yellow masarepa (precooked cornmeal)
• 2 – 2 1/2 cups hot water
• 1 teaspoon salt
• 1 teaspoon 1/2 packet Sazon
• 1 bunch cilantro (leaves and stems)
• 1 jalapeno pepper (seeds and all (I like it spicy but feel free to remove the seeds))
• 2 scallions
• 1/3-1/2 cup red wine vinegar
• Salt and pepper

👨‍🍳 Instructions

1. 1--- For the dough ---
2. 2Combine the masarepa, water, salt and Sazon. 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.
3. 3Place in a bowl and cover with plastic wrap.
4. 4--- For the filling ---
5. 5Peel the potatoes, and place them into a pot with 3 cups of water, and 1 chicken bouillon.
6. 6Boil for 20 minutes, or until fork tender.
7. 7Drain them and place the potatoes into a bowl.
8. 8Season the potatoes with salt and sazon, then mash until most of the chunks are gone. Add the cumin and ropa vieja.
9. 9Fold to combine.
10. 10--- To form the empanadas ---
11. 11Take a scoop of masa and make a ball about the size of a golf ball.
12. 12Place the dough ball between 2 sheets of plastic wrap.
13. 13Press the dough ball down, until it’s about 1/4" thick, and 3" in diameter.
14. 14Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.
15. 15Make sure to fully seal the edges so it doesn’t open while cooking.
16. 16Fry 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.
17. 17--- For the Aji Verde ---
18. 18Process the cilantro, jalapeno and scallions in a food processor.
19. 19Add vinegar to get the consistency you’d like.
20. 20Season with salt and pepper to taste.
21. 21Store for up to 1 week in the fridge.