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Empanadas Colombianas
Authentic Colombian empanadas featuring a crispy corn masa shell filled with a savory mixture of seasoned ground beef, tender potatoes, and a flavorful hogao (Colombian sofrito). Perfect as a snack or appetizer.
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- 2 cups Masarepa (pre-cooked white cornmeal, like P.A.N. brand)(Do not use regular cornmeal or cornstarch.)
- 2.5 cups Warm water(Approximate amount, may need slightly more or less.)
- 1 tsp Salt
- 300g Ground beef(Lean ground beef is recommended.)
- 2 medium Potatoes(Yukon Gold or similar waxy potatoes work well.)
- 1/2 cup Hogao (Colombian sofrito)(Can be homemade or store-bought. If making, sauté finely chopped onion and tomato with garlic, cumin, and salt until soft and reduced.)
- 1 tsp Ground cumin
- For frying (about 3-4 cups) Vegetable oil or other neutral oil(Enough to submerge empanadas.)
ðšâð³ äœãæ¹
- 1
Prepare the filling: Peel and dice the potatoes into small cubes. In a saucepan, combine the ground beef, diced potatoes, hogao, cumin, and 1/4 cup of water. Bring to a simmer over medium heat. Cook, stirring occasionally, for about 15-20 minutes, or until the beef is cooked through and the potatoes are tender but not mushy. The mixture should be relatively dry; if too wet, continue cooking uncovered to evaporate excess liquid. Season with salt to taste. Once cooked, lightly mash some of the potatoes with a fork to help bind the filling. Set aside to cool completely.
â±ïž 20 minutes - 2
Make the dough: In a large bowl, combine the masarepa and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. The dough should not be sticky; if it feels too wet, add a tablespoon more masarepa at a time. If it feels too dry, add a tablespoon of water. Knead for about 5 minutes until smooth and cohesive. Cover the dough with a damp cloth and let it rest for 10 minutes.
â±ïž 10 minutes - 3
Assemble the empanadas: Lightly oil your hands to prevent sticking. Take a portion of dough (about the size of a golf ball) and flatten it into a thin disc (about 4-5 inches in diameter) in the palm of your hand or using a tortilla press lined with plastic wrap. Place about 2 tablespoons of the cooled meat filling in the center of the disc. Carefully fold the dough in half to create a semi-circle, pressing the edges firmly to seal. You can crimp the edges with a fork or fold them decoratively (repulgue) to ensure a secure seal. Repeat with the remaining dough and filling.
â±ïž 20 minutes - 4
Fry the empanadas: Heat the oil in a deep pot or Dutch oven over medium-high heat to 180°C (350°F). Carefully slide 3-4 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for about 4-6 minutes per side, or until they are a deep golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining empanadas.
â±ïž 15 minutes
ð¡ ããã®ã³ã
- âServe hot with ajà (Colombian hot sauce) or a side of lime wedges.
- âThe texture of empanadas is significantly influenced by the type of corn flour used; masarepa is essential for the authentic Colombian flavor and texture.
- âThese are a beloved Colombian street food; enjoy them fresh and crispy!
- âEnsure the filling is completely cool before assembling to prevent the dough from breaking.
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- Add shredded cheese (like mozzarella or queso blanco) to the meat filling.
- Substitute shredded cooked chicken for the ground beef.
- For a vegetarian option, use a filling of seasoned lentils and vegetables.