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1
Build the hogao. Warm 1 tbsp oil in a pan over medium heat. Add the spring onion and tomato and cook, stirring regularly, until the mixture collapses into a thick, nearly dry sofrito. Fold in the shredded meat, diced potato, and peas. Continue cooking until very little liquid remains — the filling must be thick; a wet filling will produce steam during frying, prevent even crisping, and can burst the seal.
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2
Mix the dough. Stir the salt and annatto oil into the hot water. Pour over the masarepa flour and mix immediately with a wooden spoon, then by hand, until a smooth, uniform dough forms. It must be warm and pliable. Cold dough is brittle and cracks when folded; work with it as soon as it is cool enough to handle.
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3
Form the discs. Divide the dough into 12 equal balls. Place one ball between two sheets of plastic film and press or roll to a disc of 3–4 mm thickness — no thicker. Corn dough has no gluten; it tears easily without the plastic. Repeat for each ball, keeping formed discs covered.
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4
Fill and seal — this is where the dish lives or dies. Place a spoonful of filling at the centre of a disc. Lift the plastic and fold the disc over the filling to form a half-moon. Press the curved edge firmly shut with the tines of a fork, then run a finger along the entire seam a second time. Corn dough has no elasticity; even a small gap will admit hot oil and allow the filling to boil out. Fill and seal each empanada immediately after forming — do not allow discs to sit open or they will dry and become brittle.
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5
Deep-fry. Heat the frying oil to 175 °C. Lower the empanadas in batches, taking care not to crowd the vessel. Fry until the exterior is deep orange-gold. Tap the surface — a hollow sound indicates the steam has fully evacuated and the crust is set.
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6
Drain on a rack or absorbent paper. Serve immediately, with ají alongside for dipping. The corn shell shatters into granular crumbs on first bite; this texture is the mark of a correctly made Colombian empanada.