EMPANADAS

Steps:

• 1. To prepare the dough place the masarepa in a large bowl. Add sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
• 2. While the dough is resting, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
• 3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and sweat for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
• 4. Add the ground pork and chorizo. Cook for about 15 minutes until the mixture is fairly dry.
• 5. Add the mashed potatoes to the meat mixture and mix well.
• 6. Break small portions of the dough, about 1 ½ tablespoons each, and form into a ball by rolling between the palms of your hands.
• 7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
• 8. Using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
• 9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.
• 10. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
• 11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.