INGREDIENTS

1. For the Salsa Picante

2. 1largewhite onion, finely chopped
3. 3largetomatoes, diced
4. 1/4cupfresh cilantro, chopped
5. 1/2cup finely choppedgreen bell peppers
6. 1-2jalapeno pepper, finely chopped(depending on how hot you want it)
7. 2limes, juice of
8. 1teaspoonolive oil
9. salt, to taste
10. pepper, to taste

11. For the filling

12. 1/2lbhamburger meat
13. 1teaspoon mincedgarlic
14. 1 medimonion, finely chopped
15. 2mediumpotatoes, peeled and cut into 1/2 inch cubes
16. 1teaspoonsalt
17. 2teaspoons goyaadobo seasoning, with comino(seasoning mix made by Goya)
18. 1package goyasazon goya with coriander and annatto(another Goya mix)
19. water

20. For the Dough

21. 2cups pre-cookedwhite cornmeal(I use the brand P.A.N.)
22. 2 1/2cupswater
23. 1teaspoonsalt
24. vegetable oil

DIRECTIONS

1. To Prepare the Salsa Picante.
2. Prepare the day before you plan to make the empanadas.
3. In a medium sized container with a lid, mix all ingredients for the salsa picante.
4. Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
5. Keep refrigerated until ready to serve.
6. To Prepare the Filling.
7. In large skillet, saute hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
8. In a large pot, combine the browned meat mixture with the remaining filling ingredients.
9. Cover mixture with 1/2″ of water and bring to boil.
10. Let boil for one minute, then cover and turn heat to low.
11. Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatos are tender and the water is absorbed.
12. If the water boils out before the potatos are tender, add more water, 1/4 cup at a time until the potatos are tender and the water is all absorbed.
13. When the filling is ready, turn off heat and allow to cool to room temperature.
14. To Prepare the Dough:.
15. While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
16. Knead until smooth and form.
17. When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
18. Roll each part up into a ball, and shape into a circle, approximately 1/8″ inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
19. In the center of each circle, place approximately 2 Tbsp of filling.
20. (Leave a marging of about 1/4-1/2″ around the filling, in order to fold the empanada).
21. Fold the dough in half, so it covers the filling.
22. Pinch the edges together.
23. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
24. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
25. Serve with Salsa Picante.