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1
For the dough, combine the masarepa, water, salt and 1 teaspoon Sazon.
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2
Start off with 2 cups of water, and add more if needed.
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3
Stir together, then knead the dough until its nice and smooth and slightly moist.
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4
(If its too dry, it will crack when you seal the empanadas.)
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5
Place in a bowl and cover with plastic wrap.
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6
For the filling, peel the potatoes and place them in a pot with the chicken bouillon and about 3 cups water.
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7
Boil for 20 minutes, or until fork tender.
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8
Drain and place the potatoes into a bowl.
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9
Season the potatoes with the remaining Sazon and more salt if needed.
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10
Mash until most of the chunks are gone.
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11
Add the cumin and shredded beef.
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12
Fold to combine.
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13
To form the empanadas, take a scoop of masa and make a ball about the size of a golf ball.
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14
Place the dough ball between 2 sheets of plastic wrap.
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15
Press the dough ball down, until about 1/4 thick and 3 in diameter.
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16
Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.
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17
Make sure to fully seal the edges so it doesnt open while cooking.
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18
If you get cracks in your dough, thats normal; just press the dough to seal.
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19
At this point, you can freeze the empanadas for frying later.
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20
Just freeze them on a sheet of parchment or wax paper, then store in a freezer bag.
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21
To serve these, fry them in vegetable oil heated to 375 degrees F for 6-8 minutes, or until golden brown.
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22
Drain on a paper towel, and serve.
