Colombian Empanadas with Beef and Aji Verde Recipe

Ingredients

• Rumba Meats® Beef Oxtails (2 packages, about 3 pounds)
• Salt
• black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon olive oil
• ¼ large white onion, finely chopped
• 3 garlic cloves, minced
• ½ red bell pepper, finely chopped
• ¼ cup finely chopped green onions (white part only)
• 1 Roma tomato, finely chopped
• 1 tablespoon finely chopped cilantro
• 1 teaspoon ground cumin
• 3 cups precooked yellow cornmeal (masarepa)
• 2 packets sazon Goya con azafran
• 1 teaspoon kosher salt
• 2 cups water
• 2 tablespoons vegetable oil
• 1 cup finely chopped green onion (white part only)
• 2 jalapenos or serrano peppers, seeds removed, finely chopped
• ½ cup finely chopped cilantro
• 1 garlic clove, minced
• ¼ cup white vinegar
• ¼ cup water
• 2 tablespoons fresh squeezed lime juice
• ½ teaspoon kosher salt
• ½ teaspoon sugar
• Vegetable oil, as needed for frying empanadas