Empanadas Colombianas

Ingredients

• 2 pcs White Potato
• 200 g Ground Beef
• 1 pcs White Onion
• 1 pcs Tomato
• 2 pcs Garlic
• 1 tsp Ground Cumin
• 1.0833333333333333 tbsp Kosher Salt
• 0.25 tsp Black Pepper
• 1.3333333333333333 tbsp Vegetable Oil
• 160 g Pre Cooked White Corn Meal
• 180 ml Chicken Stock
• 2 pcs Scallion
• 10 g Cilantro
• 1 pcs Fresh Chili Pepper
• 1 pcs Lime
• 1 tbsp White Vinegar

Method

1. Add {white_potato} to a small pot of well salted water over medium-high heat and boil until tender enough to mash with no resistance.
2. Finely chop {scallion}, {cilantro}, and {fresh_chili_pepper}, then mix with {lime}, {white_vinegar}, a pinch of {kosher_salt}, and a little water until bright and sharp.
3. Heat {vegetable_oil} in a medium skillet over medium heat, add finely diced {white_onion} with a pinch of {kosher_salt}, sweat until translucent, then add minced {garlic}. Bloom {ground_cumin} briefly until fragrant, stir in diced {tomato}, and cook until the mixture turns thick and jammy.
4. Add {ground_beef} to the skillet with the {white_onion}, breaking it up without crowding, and season with {kosher_salt} and {black_pepper}. Cook over medium-high heat until browned and the fond smells rich, then fold in the cooked {white_potato} and mash lightly so the filling holds together.
5. Whisk {pre_cooked_white_corn_meal} with {kosher_salt}, then stream in warm {chicken_stock} and a little {vegetable_oil}. Knead until smooth and pliable, adding a splash more stock if needed so the dough stays soft but not tacky.
6. Divide the dough, press it into discs, fill with the {ground_beef} mixture, and seal the edges firmly so the {vegetable_oil} cannot seep in during frying.
7. Heat {vegetable_oil} in a deep skillet over medium-high heat until shimmering. Fry the empanadas in batches without crowding until deeply golden and crisp, turning as needed so the crust blisters and stays crunchy.
8. Drain the empanadas briefly, sprinkle with a final pinch of {kosher_salt}, and serve at once with the {scallion} {aji} and fresh wedges of {lime} for brightness.