Empanadas Colombianas

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 20 minutes
2. 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.

   ⏱️ 10 minutes
3. 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.

   ⏱️ 20 minutes
4. 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.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Serve hot with ají (Colombian hot sauce) or a side of lime wedges.
• ✓The texture of empanadas is significantly influenced by the type of corn flour used; masarepa is essential for the authentic Colombian flavor and texture.
• ✓These are a beloved Colombian street food; enjoy them fresh and crispy!
• ✓Ensure the filling is completely cool before assembling to prevent the dough from breaking.

🔄 Variations

• 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.

🥗 Nutrition

Per serving