Colombian-Style Chicken Empanadas

Name: Colombian-Style Chicken Empanadas
Ingredients: 1 ½ russet potatoes; Kosher salt; 2 tablespoons avocado oil; ½ yellow onion (diced small); 1 jalapeno (cut in half vertically, seeded, and diced small); 3 large garlic cloves (finely chopped); ¼ teaspoon dried oregano; ¼ teaspoon red pepper flakes; ¾ teaspoon ground cumin; ¾ teaspoon hot Hungarian paprika; 1 pound ground chicken; 1 tablespoon aji Amarillo paste; 3 tablespoons chicken stock; 2 cups yellow masarepa (precooked cornmeal); 1 teaspoon kosher salt; 2 teaspoons avocado oil; 2-2½ cups hot (not boiling) water; Oil for frying (canola, corn, vegetable, soybean, etc., unless using an air fryer); 2 roma tomatoes (finely diced); ½ jalapeno (finely diced); 2 scallions (finely chopped); ½ cup water; ¼ cup white vinegar; 1 tablespoon olive oil

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Once you bite into one of these chicken empanadas, you'll be wondering where they've been all your life. Plus, they're naturally gluten-free!

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Ingredients

1 ½ russet potatoes
Kosher salt
2 tablespoons avocado oil
½ yellow onion (diced small)
1 jalapeno (cut in half vertically, seeded, and diced small)
3 large garlic cloves (finely chopped)
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
¾ teaspoon ground cumin
¾ teaspoon hot Hungarian paprika
1 pound ground chicken
1 tablespoon aji Amarillo paste
3 tablespoons chicken stock
2 cups yellow masarepa (precooked cornmeal)
1 teaspoon kosher salt
2 teaspoons avocado oil
2-2½ cups hot (not boiling) water
Oil for frying (canola, corn, vegetable, soybean, etc., unless using an air fryer)
2 roma tomatoes (finely diced)
½ jalapeno (finely diced)
2 scallions (finely chopped)
½ cup water
¼ cup white vinegar
1 tablespoon olive oil