Empanadas Colombianas

Step 1: In a bowl, mix the cornmeal, 1 teaspoon salt, and Sazon together. Add the oil and form into a ball. Knead for a few minutes and then put the ball in plastic wrap and let it rest for about 20 minutes.

Step 2: Cook the potatoes in chicken stock until they are tender. Drain and mash gently.

Step 3: In a large skillet, heat olive oil and add onion. Cook at a moderate temperature for about 5 minutes and then add the scallions, tomatoes, garlic, pepper, cilantro, remaining salt, and pepper, to taste. Cook for 10 - 15 minutes. Add the beef and cook for another 15 minutes. Add the beef and cook for another 15 minutes.

Step 4: Combine the potatoes and meat mixture in a bowl and mix together.

Step 5: Break the dough into little pieces (about 1 1/2 - 2 tablespoons each) and form each piece into a ball. Put the balls between two pieces of plastic wrap and roll to make a circle. Place about 1 tablespoon of filling half circle. Seal the edges with your fingers.

Step 6: Fill a frying pan with vegetable oil and heat until a drop of water sizzles in the oil. Place several empanadas in the oil and dry until golden brown. Do not crowd them. Drain on paper towels. Serve empanadas hot with the Aji and squeeze of fresh lime. Makes about 40 empanadas.

AJI

Step 7: Combine onions, tomatoes, and cilantro in a bowl. Add 1/4 cup water, and a splash of hot sauce, if desired. Season with salt and pepper.