Steps

1. Cook potatoes: Boil the diced potatoes in salted water until tender, about 10–12 min. Drain and mash lightly (keep some chunks).
2. Make the filling: Heat oil in a skillet. Sauté onion, garlic, and pepper until soft. Add cumin, achiote, and beef. Cook until browned. Add potatoes, bouillon/stock, and cilantro. Mix well. Season to taste. Let cool.
3. Make the dough: Mix masarepa, salt, oil, and warm water in a bowl. Knead until smooth, soft, and pliable (shouldn’t crack when pressed). Rest 5–10 min.
4. Shape empanadas: Take a golf-ball-sized piece of dough, flatten between plastic wrap (about 4–5 in circle). Place 1 tbsp filling in the center. Fold over into a half-moon and seal edges firmly (press with a small plate rim or fingers).
5. Fry: Heat oil to 175°C (350°F). Fry empanadas in batches until golden and crispy (4–6 min). Drain on paper towels.