Tamale Empanadas with Spicy Dipping Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the diced onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.

Stir in the diced potato, chili powder, cumin, oregano, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the potatoes are slightly softened.

Remove from heat and let the filling cool slightly.

Divide the tamale dough into 8 equal portions.

On a lightly floured surface, flatten each portion of tamale dough into a circle about 6 inches in diameter. You can use a tortilla press or a rolling pin.

Place a generous spoonful of the beef filling in the center of each circle of dough.

Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with beaten egg (optional, for a golden-brown crust).

Place the empanadas on the prepared baking sheet.

Bake for 25-30 minutes, or until golden brown.

While the empanadas are baking, prepare the spicy dipping sauce: In a small bowl, combine the sour cream, mayonnaise, chopped chipotle peppers, and lime juice. Stir well to combine. Season with salt to taste.

Remove the empanadas from the oven and let them cool slightly before serving.

Garnish with cilantro (optional). Serve warm with the spicy dipping sauce.