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
• Kosher salt

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