In a large bowl, combine two cups of Mama Lycha corn flour, one cup of water, salt to taste, and half a teaspoon of saffron. Knead the mixture until it forms a smooth, even dough. Set it aside.

Next, prepare the filling by sautéing the chopped onion, garlic, and bell peppers in a dash of oil in a large skillet. Add the ground beef and pork. Cook until the meat is browned. 

Add the diced, cooked potatoes. Mix everything together and season with salt and pepper to taste. Cook over medium heat until everything is well combined and cooked through. Remove from heat.

Using a tortilla press and two pieces of plastic wrap, form a circle of dough approximately 2 inches in diameter. Form a thick tortilla, then place a tablespoon of filling in the center. Fold the tortilla in half, sealing the edges well to close the empanada.

In a skillet with plenty of hot oil, fry the empanadas until they are golden brown and crispy. Remove them from the oil and place them on paper towels.

Serve with chimichurri sauce.