Colombian Empanadas
In Colombia, empanadas are a beloved street food that can be found in almost every city and town. They're typically made with a cornmeal dough (not corn flour) and are filled with a mixture of ground beef, potatoes, onions, and spices. They are then fried until crispy, and served with a side of ají — a spicy salsa made with tomatoes, onions, and cilantro.
Ingredients
For the Dough
- 2 cups water
- 1½ cups precooked yellow cornmeal masarepa
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ tablespoon Sazón Goya with azafran
For the Filling
- 2 cups white potatoes (peeled and diced)
- 1 bouillon tablet (chicken or vegetable)
- 1 tablespoon olive oil
- ¼ cup white onions (chopped)
- 1 cup tomato (chopped)
- ½ teaspoon salt
- ¼ cup green onions (chopped)
- 1 garlic clove (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons red bell pepper (chopped)
- ¼ teaspoon black pepper
- ½ pound ground pork and beef
Miscellaneous
- Vegetable oil, for frying
- Aji picante and lime, for serving
Instructions
For the Dough
- Place the yellow cornmeal masarepa in a large bowl.
- Add the Sazón Goya and salt, then stir to mix well.
- Add the water and oil.
- Mix to form dough.
- Pat the dough into a ball and knead for 2 minutes, or until smooth.
- Cover with plastic wrap and set aside for 20 minutes.
For the Filling
- Cook the potatoes in a pot with water, and add the vegetable or chicken bouillon tablet. Cook for 20 to 25 minutes or until tender.
- Drain and gently mash the potatoes. Set aside.
- Heat olive oil in a large, heavy skillet.
- Add the onion and cook over medium-low heat. Stir frequently for 5 minutes.
- Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt, and pepper.
- Cook for about 15 minutes.
- Add the ground pork and beef.
- Cook the meat by breaking it up with a wooden spoon. Do this for 10 to 15 minutes or until the mixture is fairly dry.
- Transfer the meat mixture to the mashed potatoes bowl and mix well.
Assemble the Empanadas
- Break off small portions of the dough, about the size of 1½ tablespoons.
- Form each portion into a ball by rolling between the palms of your hands.
- Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle.
- Remove the top plastic and place 1 tablespoon of filling in the center of each.
- Using the plastic underneath, fold the dough over to enclose the filling, forming a half circle.
- Tightly seal the edges by crimping with the tines of a fork.
- Fill a large pot with vegetable oil and heat over medium heat to 360 F.
- Carefully place 3 or 4 empanadas at the same time in the heated oil and fry for about 2 minutes until golden brown on all sides.
- Using a slotted spoon, transfer the empanadas to a plate lined with paper towels.
- Serve with ají picante and lime on the side.
Notes
Adapted from My Colombian Recipes