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1
Place the masarepa in a large bowl.
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2
Add the sazon Goya and salt and stir to mix well.
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3
Add the water and oil and mix to form dough.
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4
Pat the dough into a ball and knead for 2 minutes or until smooth.
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5
Cover with plastic and set aside for 20 minutes.
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6
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20 to 25 minutes or until tender.
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7
Drain and gently mash the potatoes.
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8
Set aside.
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9
Heat 1 tablespoon olive oil in a large, heavy skillet.
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10
Add the onion and cook over medium-low heat stirring frequently, for 5 minutes.
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11
Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper.
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12
Cook for about 15 minutes.
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13
Add the ground pork and beef.
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14
Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
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15
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
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16
Break small portions of the dough, about 1 1/2 tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
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17
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle.
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18
Remove the top plastic and place 1 tablespoon of the filling in the center of each.
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19
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle.
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20
Tightly seal the edges by crimping with the tines of a fork.
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21
Fill a large pot with vegetable oil and heat over medium heat to 360 F.
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22
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
