Colombian Chicken-and-Potato Empanadas

1. For the filling: Place the chicken breasts, bouillon cube and 2 teaspoons salt in a medium pot and cover with 6 cups of water. Bring to a rolling boil, then remove from the heat and cover with a lid. Let sit for 15 minutes for the chicken to fully cook. Skim any foam or coagulated bits from the top of the liquid and transfer the chicken to a plate to cool, leaving the liquid in the pot. When the chicken is cool enough to handle, shred it with 2 forks or your fingers.
2. Meanwhile, add the diced potatoes to the chicken poaching liquid and bring it back to a boil. Adjust the heat and simmer the potatoes until tender, 12 to 15 minutes. Reserve 1 1/2 cups of the cooking liquid, then drain the potatoes and place them in a bowl.
3. Heat the achiote oil in a large skillet over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes and cook until the tomatoes start to break down a bit, 3 to 4 minutes. Add the reserved 1 1/2 cups chicken liquid. Simmer until reduced and thickened (you should be able to see the bottom of the pan when you drag a wooden spoon or spatula across), about 10 minutes. Add salt and black pepper to taste.
4. In a large bowl, toss the shredded chicken, tomato mixture and potatoes together. Mix firmly to lightly break up and mash the potatoes to thicken the mixture and help absorb the liquid. Set aside to cool while you make the masa.
5. For the masa: Stir the precooked yellow cornmeal and 1 1/2 teaspoons salt together in a large bowl by hand. Make a well in the center and pour in the lukewarm water and achiote oil. Mix and knead until a smooth but tacky dough forms. Form a small ball (about a tablespoon) in your hands and gently flatten with your palm. If it cracks in the center, add more water to the dough a teaspoon at a time and try again; cracking around the edges is fine. Cover the dough with plastic wrap and let rest 15 minutes. Masa can also be stored in the fridge for up to 3 days in a resealable plastic bag.
6. When ready to make the empanadas, portion the dough into 24 pieces, each about 1 ounce. Roll each piece into a ball. Slit the sides of a quart- or gallon-size resealable plastic bag and place the ball between the layers. Flatten the ball in a tortilla press or with the bottom of a skillet. Each disk should be about 4 inches in diameter (any larger and the dough may be too thin). You can make and fill the disks one at a time, or make several disks ahead and keep a damp towel over those that aren’t being worked with.
7. To fill the empanadas, remove the disk from the plastic and place it in the palm of your hand. Put 1 heaping tablespoon of the filling in the center of the disk. Fold the disk in half and pinch the sides to seal it into a half-moon shape. Or you can keep the disk on the bottom of the plastic bag, place a heaping tablespoon of filling in the center, then use the plastic to fold the top half of the dough over the bottom half; use a cup to seal the edges of the empanada into a half-moon shape, cutting away any excess dough around the edges. Place the empanada on a parchment-lined sheet pan and repeat with the remaining dough and filling.
8. Fill a large Dutch oven one-third full of canola oil and heat until it registers 375 degrees F on a deep-fry thermometer. Working in batches, fry the empanadas until golden brown, 4 to 6 minutes. Transfer to a plate or baking sheet lined with paper towels to drain. Serve warm with Ají Verde if using.

Ají Verde:

1. Stir together the cilantro, vinegar, scallions, jalapeño, sugar, 1 teaspoon salt, a few grinds of black pepper and 3 tablespoons water in a small bowl. Taste and add more salt or black pepper as desired. This condiment tastes best if the flavors have a chance to meld. It can be refrigerated, covered, for up to 1 week.