Colombian Empanadas
Discover the irresistible flavors of Colombian Empanadas—crispy, golden pockets of joy that encapsulate a savory mixture of juicy ground beef, tender potatoes, and aromatic spices. These traditional delights are crafted with a cornmeal dough made from masarepa, lending them their signature flaky texture and vibrant yellow hue. Filled with the rich blend of cumin-infused beef, garlic, onions, and tomatoes, each bite delivers a taste of Colombia’s culinary heritage. Perfectly fried to crispy perfection, these empanadas are an ideal appetizer, snack, or party treat. Serve them warm with a side of tangy ají sauce or salsa for an authentic and unforgettable experience. Whether you’re hosting a gathering or indulging in a comforting meal, these Colombian Empanadas are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Yellow cornmeal (masarepa)
- 2.5 cups Water
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 1 pound Ground beef
- 2 medium Potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Tomato, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Ground black pepper
- 1 cup Water (for filling)
Instructions
Start by preparing the dough. In a large bowl, combine the yellow cornmeal, water, and salt. Mix thoroughly until it forms a smooth and pliable dough. Cover the dough with a kitchen towel and set aside to rest while you prepare the filling.
Boil the diced potatoes in a medium pot of water for about 10 minutes, or until tender. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. If needed, drain excess fat.
Add the onion, garlic, and tomato to the skillet with the beef. Cook for 5-7 minutes, stirring frequently, until the vegetables soften.
Stir in the cooked potatoes, ground cumin, salt, black pepper, and 1 cup of water. Mix well and simmer for 5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool slightly.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it between two pieces of plastic wrap or parchment paper to form a thin circle, approximately 4 inches in diameter.
Place about 2 tablespoons of the filling into the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using the tines of a fork for extra security and decoration.
In a deep pot or skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the empanadas in batches, careful not to overcrowd the pot. Cook for 3-4 minutes on each side, or until they are golden and crispy.
Remove the fried empanadas with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce, such as Colombian ají or salsa.
Nutrition Facts
Calories |
10409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1031.7 g | 1323% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 13.7 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
