Mexican-Style Picadillo Empanadas

Begin with the tortilla masa, as it needs to rest a minimum of a half-hour and up to 2 hours before rolling and cooking. Using a scale is the best way to measure flour, but if you must use a measuring cup, never use it to scoop out the flour; this will compress it, throwing off the water-to-flour ratio. Instead, fluff it in its container with a large spoon, then use the spoon to fill the measuring cup. If you prefer shortening or lard for the fat in the masa, use 1⁄3 cup. This recipe will make more picadillo than needed for the empanadas. Serve leftovers with rice and beans or use for tacos.

Makes 12 empanadas

FOR THE MASA:

1 cup water

1 teaspoon sea salt 3 cups fluffed flour (425 grams flour), plus 1⁄2 cup for rolling

FOR THE MEAT:

1⁄2 cup finely chopped onion

1 russet potato, diced (about 11⁄2 to 13⁄4 cups) 1 tablespoon olive oil 1 pound extra lean ground beef

11⁄2 teaspoons Knorr granulated beef bouillon (or 1 teaspoon sea salt) 2 leveled teaspoons baking powder

1⁄4 cup olive oil, plus extra for bowl 11⁄2 teaspoons paprika 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon garlic powder

1 teaspoon California chile powder

⁄2 cup tomato sauce

1

1⁄2 cup water

TO ASSEMBLE:

1⁄2 cup flour in a shallow bowl

Small bowl of water

Canola, avocado or safflower oil for frying

Make the masa: Microwave the water and salt on high for 11⁄2 minutes. Meanwhile, add the flour and baking powder to a large bowl and whisk together. Pour in the oil. Using your hands, work it into the flour until it incorporates (the flour should hold together in a clump when you squeeze a scoop in your hand). Stir the water to dissolve the salt. Add the water a third at a time, using a circular motion to work it in after each addition. Knead the masa in the bowl. It will be very sticky initially, but as you knead, it should start forming a ball, picking up bits stuck to the bowl and any masa stuck to your fingers. The

masa will feel tacky, but do not add more flour; continue kneading in the bowl for 10 minutes (you can knead on a marble or smooth granite work surface if necessary, just don’t add flour). Remove the masa from the bowl and spread a teaspoon of oil over the bowl’s surface; return the

masa, covering it with a damp tea towel, and let rest for at least 30 minutes.

Cook the meat: Prep the onion and potato; set aside. Heat a skillet over medium heat, then add the oil. Once the oil is shimmering, drop in the onions. Saute for 2 to 3 minutes until the onions have softened and become translucent. Add the meat, breaking it up. Saute for 1 minute, then add the bouillon (or salt), paprika, coriander, cumin, garlic powder and chile powder. Stir to combine and cook the meat for 2 minutes. Stir in the tomato sauce and water. Toss in the potatoes, stirring to combine. Reduce heat to low, cover and let simmer for 15 to 20 minutes or until the potatoes are forktender. Remove the lid and simmer, uncovered, until most of the liquid has evaporated, stirring as needed to keep the food from sticking. Taste meat for salt, and add more if necessary. Transfer to a bowl and set aside to cool for at least 25 minutes, stirring the mixture occasionally.

Meanwhile, make the masa balls: Evenly divide the dough into 12 balls (about 2.1 ounces each).

TIP: To keep the masa balls from sticking to each other, rub a little oil on your hands before rolling each piece into a ball. Return the balls of masa to the previously oiled bowl, cover with a damp towel and let rest while the meat cools down (at least a 10-minute rest to relax the gluten).

Assemble and fry: You can start assembling the empanadas when the meat has cooled (a little warm is fine). Place a ball of masa into a shallow bowl of flour, and flatten slightly with two fingers, covering it with flour. Continue the flattening process by holding the masa vertically over your clean, dry work surface, letting the excess flour fall onto the surface. Use your thumbs and index finger to form a small disk by rotating the masa

clockwise while pinching. Lay it in the center of your work surface and use a rolling pin up and down a few times while applying light pressure, creating an oval shape. Flip the tortilla, turning it a quarter turn. Roll up once, then down; flip a quarter turn, and roll again, repeating this procedure until your tortilla is about a 6-inch round.

Lightly oil two sheet pans; set aside. Add 2 generous tablespoons of the meat mixture to one side of the tortilla in a half-moon shape, leaving inch of the edge clear of meat. Lightly dampen half of the tortilla’s edge with water. Gently fold over the tortilla to cover the meat and press the edges together. Starting on one end of the seam, roll up and pinch the edge to fit snugly against the meat, slowly working your way around to the opposite end. Place the formed empanada on a prepared sheet pan. Cover with a dish towel. Repeat until you’ve assembled all of the empanadas.

Heat a skillet over medium heat. Add enough oil to cover by inch. Once the oil is shimmering, gently add the empanadas. These will cook reasonably quickly — about 2 to 3 minutes per side or until golden brown. Always flip them away from you and, once they are ready, remove to a cooling rack (preferred, as it will keep the exterior crispy) or a paper-towel-lined platter. Serve with your favorite salsa. Make it a meal by adding a garden salad, rice and beans.

Recipe is copyrighted by Anita L. Arambula and is reprinted by permission from “Confessions of a Foodie.”