Colombian Empanadas
Colombian Empanadas are irresistibly delicious. I guarantee these empanadas are unlike anything you've ever eaten before. Made with a special corn flour dough and ground meat and potato filling, these empanadas are crispy and crunchy on the outside and creamy on the inside.
Ingredients
Empanada Dough
- 2 cups Yellow Masarepa precooked cornmeal
- 2 cups Hot water
- 1 tsp. Salt
- 1/8 tsp. Cumin (optional)
- 1/4 tsp. Achiote Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
Beef Filling
- 2 medium Potatoes, peeled and cut into small pieces
- 1/2 lb. Ground beef
- 1/2 lb. Ground pork
- 1 medium Onion, diced
- 3 cloves of Garlic, chopped or grated
- 2 Tomatoes, diced
- 1 Green Onion, diced
- 1 bunch of fresh Coriander, finely chopped
- 1 Green Pepper, diced
- 1 tsp. Salt
- 1/2 tsp. Cumin
- 1/2 tsp. Black Pepper
- 1/2 tsp. Achiote powder or Saffron seasoning
- 2-3 cups Vegetable oil for frying
Instructions
Preperation of Dough
- Whisk together the Masarepa, salt, cumin, achiote powder, garlic powder, and onion powder.
- Add 1 3/4 cups of water to the mixture and stir to combine. Always check first before adding the remaining water, keep adding little by little.
- Knead the Empanada dough until a smooth, slightly sticky dough forms,
- Place the finished Empanada dough into a bowl and cover it with plastic wrap to prevent it from drying out.
Preparation of the Beef Filling
- Take a medium-sized pot and fill it with water. Place the diced potatoes inside and set it over medium-high heat. Boil the potatoes for about 10-12 minutes or until they are tender.
- Once the potatoes are done, drain them. In a large bowl mash the potatoes and set aside for later.
- Place both the ground beef and ground pork into a skillet and cook it for 8-10 minutes, breaking the ground meat up into small pieces with a cooking spoon. Cook until browned.
- Stir in the onion, garlic, tomatoes, coriander, green pepper, salt, cumin, black pepper, and achiote powder, and cook for 15 minutes until most of the fat evaporates.
- Add the meat mixture to the mashed potatoes and mix to combine.
Making the Empanadas
- To assemble the empanadas, divide the dough into portions that are about 1 1/2 tablespoons.
- Roll each portion into a ball. Place each dough ball between two pieces of parchment paper square and roll it out into a circle that is 1/4 inch in thickness.
- Remove the top parchment paper and add 1 tablespoon of the filling to the center of each round.
- Fold the other half of the dough over the meat filling to form a half-circle. Dip a fork in flour and press it around the edges to seal the Empanada.
- Add the vegetable oil to a large pot or deep skillet and heat it over medium-high heat until it has a temperature of 360°F.
- Gently lower the Empanadas into the oil, 3-4 at a time, and cook for 2 minutes. Turn the Empanadas over and cook for an additional 2-3 minutes until golden.
- Remove the Empanadas from the oil using a slotted spoon and place them onto a papertowel lined plate or a wire rack.
- Serve with Salsa Verde, Pico de Gallo, or your favorite sauce, and enjoy!
Nutrition
Calories: 285kcalCarbohydrates: 21gProtein: 9gFat: 10gSaturated Fat: 17gPolyunsaturated Fat: 43gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 54mgSodium: 220mgPotassium: 180mgFiber: 6gSugar: 2gVitamin A: 106IUVitamin C: 10mgCalcium: 96mgIron: 5mg
Tried this recipe?Let me know how it was!