MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Colombian Beef & Potato Empanadas
Categories: Potatoes, Vegetables, Herbs, Beef, Pork
Yield: 24 Empanadas
MMMMM--------------------------FILLING-------------------------------
1 md Yukon Gold potato; peeled,
- in 1/2" cubes
Salt & fresh ground pepper
1/2 Ripe beefsteak tomato
1 tb Vegetable oil
1/2 lb Lean ground beef or pork
1/2 sm White or yellow onion; fine
- minced
1 Scallion; fine minced
1/2 ts Sweet paprika
1/2 ts Granulated chicken bouillon;
- more as needed
MMMMM--------------------------ASSEMBLY-------------------------------
1 Recipe popcorn or standard
- masa
2 qt Oil
MMMMM------------------------FOR SERVING-----------------------------
Salt
Ají (separate recipe)
PREPARE THE FILLING: Place potato cubes in a medium
saucepan, cover with water and season with 1 ts
salt. Bring to a boil, reduce to a simmer, and cook
until cubes are completely tender, about 10 minutes.
Drain and transfer to a medium bowl. Set aside.
Meanwhile, using a flat palm, press the cut side of the
tomato against the large holes of a box grater and grate
the tomato until you're left with just the skin. (The
skin should protect your hand from the grater.) Discard
the skin, then transfer the tomato and any juices to a
small bowl. Set aside.
In a 10" to 12" skillet over medium-high, heat oil until
shimmering. Add beef or pork, and cook, breaking it up
with a wooden spoon until the pieces are quite small and
completely cooked through, about 5 minutes.
Add onion, scallion, paprika, bouillon (if using), and a
few grinds of black pepper, and cook, stirring, until
the onion is softened but not browned, about 1 minute.
Immediately add the grated tomato and its juices, and
cook, stirring, until the mixture is quite dry, about 5
minutes.
Transfer meat mixture to the bowl with potatoes and stir
together with a fork, letting the potato get roughly
mashed up. (The filling should form cohesive balls when
gently packed.) Taste and adjust seasoning with more
salt, bouillon and pepper to taste. Allow to cool
completely. Spreading it out on a large plate or tray
and placing it in the fridge will speed up this process.
ASSEMBLE THE EMPANADAS: Divide masa into 24
golf-ball-size balls. Working one ball at a time, place
inside a plastic zip-top bag and press down with the
bottom of a skillet to form a circle about 3" in
diameter. Carefully remove from the bag and transfer to
a clean cutting board or tray. Repeat with remaining
dough balls, laying them out side by side. Cover the
disks with a clean, lightly damp kitchen towel.
Working one empanada at a time, place about 2 ts
of meat mixture in the center of the disk. Lift the
front and back edges and seal them at the top by gently
pushing them together. Seal the empanada, working from
the center outward until both ends are completely
sealed. Gently curve the empanada to form a slight
crescent with the sealed edge at the top. Repeat with
remaining empanadas.
In a large Dutch oven or wok over high, heat 2 quarts
oil until it registers 375°F/190°C on an instant-read or
frying thermometer. Using a metal spider or slotted
spoon, lower empanadas into the hot oil one at a time.
You should be able to cook about six empanadas per
batch. Cook empanadas, adjusting heat to maintain an oil
temperature of 375°F/190°C, until empanadas are crisp
and golden, about 3 minutes. Using a slotted spoon or
metal spider, transfer empanadas to a paper-towel-lined
plate or bowl and immediately season with salt.
Serve empanadas hot, with a bowl of ají and a spoon to
drizzle the sauce over the empanadas and into them as
you eat.
Recipe by J. Kenji López-Alt
RECIPE FROM:
https://cooking.nytimes.com
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