Empanadas Vallunas

In a pressure cooker, add the beef, green onion, white onion, garlic, beef bouillon (if using), enough water to cover the beef, and season with salt and pepper to taste. Cover and bring to a boil or pressure on high heat. Then, reduce the heat to medium-low and cook for 1.5 hours if using a pressure cooker, or 3 hours if using a regular pot.

Once the meat is ready, release the pressure and uncover carefully. Take out the beef, let it cool completely, and then shred it with your hands or a couple of forks. Reserve the stock and set the beef aside.

Place the potatoes in a medium pot and cover with the reserved stock. Cover the pot and bring it to a boil on high heat. Once boiling, reduce the heat to medium-low and cook until tender. If using frozen papa criolla, it will take no more than 5 minutes.

Drain the potatoes and mash them with a potato masher or a fork. Set aside.

Pour hot water into a large bowl. Add the food coloring, vegetable oil, and salt. Stir well, then slowly add the pre-cooked cornmeal.

Knead with your hands until the dough is soft and smooth. Cover with plastic wrap or a clean kitchen towel and let it rest for 10 minutes.

Heat the olive oil in a large pan on medium heat. Add the green onion and garlic and cook for 2 minutes.

Add the chopped tomatoes and cook for 7-8 minutes, or until softened. Season with cumin and food coloring. Add 1 cup of water, then season with salt and pepper to taste.

Add the shredded beef and the mashed potatoes to the pan. Stir well to coat them with the tomato sauce. Taste for seasoning and add more salt if needed.

Pre-heat oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).

Cover a tortilla press with plastic wrap. Place a small ball of masa in the center and press to form a disc. Alternatively, flatten the dough ball with a plate or the bottom of a small pot. Place about 1 tbsp of filling in the center of the dough. With the help of the plastic, fold the dough in half to form a half-moon. Press the edge of the dough with your fingers, then cut a clean border around the edge with a small bowl or large cup. Repeat until all empanadas are assembled.

Carefully place the empanadas into the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and crispy. Drain on paper towels.