For the Salsa Picante
- 1largewhite onion, finely chopped
- 3largetomatoes, diced
- 1/4cupfresh cilantro, chopped
- 1/2cup finely choppedgreen bell peppers
- 1-2jalapeno pepper, finely chopped(depending on how hot you want it)
- 2limes, juice of
- 1teaspoonolive oil
- salt, to taste
- pepper, to taste
For the filling
- 1/2lbhamburger meat
- 1teaspoon mincedgarlic
- 1 medimonion, finely chopped
- 2mediumpotatoes, peeled and cut into 1/2 inch cubes
- 2teaspoons goyaadobo seasoning, with comino(seasoning mix made by Goya)
- 1package goyasazon goya with coriander and annatto(another Goya mix)
For the Dough
- 2cups pre-cookedwhite cornmeal(I use the brand P.A.N.)
- 2 1/2cupswater
- vegetable oil
- To Prepare the Salsa Picante.
- Prepare the day before you plan to make the empanadas.
- In a medium sized container with a lid, mix all ingredients for the salsa picante.
- Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
- Keep refrigerated until ready to serve.
- To Prepare the Filling.
- In large skillet, saute hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
- In a large pot, combine the browned meat mixture with the remaining filling ingredients.
- Cover mixture with 1/2″ of water and bring to boil.
- Let boil for one minute, then cover and turn heat to low.
- Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatos are tender and the water is absorbed.
- 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.
- When the filling is ready, turn off heat and allow to cool to room temperature.
- To Prepare the Dough:.
- While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
- Knead until smooth and form.
- When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
- 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).
- In the center of each circle, place approximately 2 Tbsp of filling.
- (Leave a marging of about 1/4-1/2″ around the filling, in order to fold the empanada).
- Fold the dough in half, so it covers the filling.
- Pinch the edges together.
- 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.
- Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
- Serve with Salsa Picante.
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