-
1
Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
-
2
Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
-
3
In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.
-
4
Cook, stirring occasionally until tomatoes break down, about 15 minutes.
-
5
Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.
-
6
Stir in potatoes and mix well.
-
7
Heat oil (at least 2 inches) over medium high heat.
-
8
Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
-
9
Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
-
10
With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
-
11
Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.
