Empanadas Antioquia Colombia
Transport your taste buds to the vibrant streets of Colombia with these irresistible Empanadas Antioquia-style, a beloved comfort food hailing from the country's Antioquia region. These golden, crispy turnovers feature a perfectly seasoned filling of tender ground beef, fluffy potatoes, and aromatic spices like cumin and garlic, all encased in a soft yet sturdy dough made from traditional cornmeal (masarepa). Boasting the perfect balance of hearty flavor and satisfying crunch, these empanadas are ideal for both snack lovers and appetizer aficionados. Easily customizable with your favorite dips like tangy ají or creamy sour cream, they are sure to become a favorite on your table. Ready in under an hour, this authentic Colombian recipe delivers a true taste of tradition and is perfect for sharing with family or friends!
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Recipe Information
Ingredients
- 2 cups Cornmeal (precooked masa or masarepa)
- 1.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 pound Ground beef
- 2 cups Potatoes (peeled and diced)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 3 cups Vegetable oil (for frying)
Instructions
In a mixing bowl, combine the precooked cornmeal, water, salt, and 2 tablespoons of vegetable oil. Mix until the dough is smooth and pliable. Cover with a damp cloth and let it rest while preparing the filling.
In a medium pot, boil the diced potatoes in salted water until tender (about 10 minutes). Drain and mash lightly; the potatoes should still have some texture. Set aside.
In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion, garlic, tomato, ground cumin, and black pepper. Cook the mixture for about 5 minutes or until the vegetables soften.
Mix the mashed potatoes into the beef mixture and stir until well combined. Adjust salt to taste. Let the filling cool completely before assembling the empanadas.
Divide the dough into about 12 equal portions and roll each into a ball. Place a ball of dough between two pieces of plastic wrap or parchment paper, and use a plate or rolling pin to flatten it into a circle about 1/8-inch thick.
Place about 1 to 2 tablespoons of the beef and potato filling in the center of each dough circle. Carefully fold the dough over the filling to create a half-moon shape. Press the edges together and seal by pinching them or using the tines of a fork.
Heat 3 cups of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the empanadas in batches, making sure not to overcrowd the pan. Cook for 3 to 5 minutes or until golden and crispy.
Remove the empanadas from the oil and drain on paper towels. Serve warm with your choice of dipping sauce, such as ají or sour cream.
Nutrition Facts
Calories |
8618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 821.3 g | 1053% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 11.6 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3359 mg | 71% | |
*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.
