Crispy Corn Crust Beef And Pork Empanadas

Place the diced Yukon Gold potatoes in a medium saucepan covered with salted water. Boil until tender but not falling apart, about 8 to 10 minutes. Drain thoroughly and set aside to cool.

Heat 15ml of vegetable oil in a large skillet over medium heat. Sauté the white onion, scallions, and minced garlic until softened and deeply fragrant, about 4 minutes.

Stir the diced tomatoes, paprika, cumin, salt, and black pepper into the skillet. Simmer this sofrito mixture until the tomatoes break down completely into a thick paste, about 5 minutes.

Add the ground beef and ground pork to the skillet. Cook, breaking the meat apart continuously with a wooden spoon, until beautifully browned and safely cooked through to a minimum internal temperature of 74°C (165°F).

Remove the meat mixture from the heat and gently fold in the boiled potatoes. Spread the mixture onto a tray to cool completely. Do not stuff empanadas with warm filling.

While the filling cools, combine the precooked yellow cornmeal (masarepa), hot water, salt, and 15ml of vegetable oil in a large mixing bowl. Knead the mixture until it becomes a smooth, pliable dough. Cover and let it rest for 10 minutes to fully hydrate.

Divide the dough into 12 equal portions, rolling each into a smooth ball. Place a ball between two pieces of lightly oiled plastic wrap. Flatten it into a thin 12cm circle using a heavy flat object. Spoon about 30g of the cooled filling into the center. Fold the plastic wrap over to form a half-moon shape, firmly pressing the edges to seal.

In a heavy-bottomed pot, heat the 1000ml of frying oil to a precise 180°C (350°F). Deep fry the empanadas in batches of 3 or 4, ensuring not to crowd the pan, until they are golden and uniformly crisp, about 4 to 5 minutes.

Use a slotted spoon to carefully transfer the fried empanadas to a wire rack set over a baking sheet. Allow them to drain and rest for 5 minutes before serving to ensure the crust remains crisp and the filling sets.