Note from Chef Saul:
Chef Andy has worked with Johnathon for about 2 years, helping John develop his skills every day and pushing him to become a stronger cook. John has responded by becoming The Norm's most trusted line cook. This recipe is a collaboration between Chef Andy and John. After a cook has developed a Chef's trust it's time for collaboration!
2 pounds ground beef
1 small white onion
2 tbsp garlic, minced
2 tsp ground cumin
2 tsp, ground coriander
2 tsp celery salt
2 tsp black pepper
12 oz (1 can) crushed tomatoes
4 oz frozen peas, thawed
½ cup canola oil
2.5 lbs masa
4.5 cups water
1 tbsp salt
4 tbsp lime juice
1) In a large saute pan add canola oil and turn flame to medium high.
2) Add onions and cook until translucent. Add garlic and cook for 2 minutes.
3) Add beef and cook for about 15 minutes.
4) Add cumin, coriander, black pepper and salt. Cook for 2 minutes.
5) Add tomatoes and cook for 10 minutes until reduced.
6) Remove from the heat and taste for seasoning. Add peas, and stir well. Allow mixture to cool.
7) In a large bowl combine masa, salt, lime juice and water. Mix until you have a moist pliable ball of dough. Wrap in plastic and let sit for 30 minutes.
8) After 30 minutes, divide the ball into 3oz portions. Roll each ball into a 4-inch diameter circle.
9) Put 4oz of filling in the center of each circle.
10) Fold dough circles into half moons, like a large ravioli.
11) Crimp the edges of the empanada to seal well.
12) Add 2 quarts of canola oil to a large frying pan. Heat to 325F.
16) Fry empanadas until each side is golden. Remove from oil and drain on paper towel.