colombian empanadas

These Colombian Empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side. In Colombia, empanadas are.

Colombian Empanadas (Empanadas Colombianas)

Vegetable oil

Lime and ají

½ cups precooked yellow cornmeal (masarepa)

water

vegetable oil

Goya

Salt

white potatoes

chicken or vegetable bouillon tablet

olive oil

white onions

tomato

salt

green onions

garlic clove

cilantro

red bell pepper

black pepper

pork and beef

To prepare the dough: Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

Fill a large pot with vegetable oil and heat over medium heat to 360° F.

Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

Colombian Empanadas

lb Russet, Eastern

chicken bouillon cube

Sazon con achiote y culantro (1 packet)

leftover Slow Cooker Ropa Vieja

cumin

yellow masarepa (precooked cornmeal)

Sazon

jalapeno pepper (seeds

scallions

red wine vinegar

Salt and pepper

Combine the masarepa, water, salt and Sazon.  Start off with 2 cups of water, and add more if needed.   Stir together, then knead the dough until it’s nice and smooth and slightly moist.    If it’s too dry, it will crack when you seal the empanadas.

Place in a bowl and cover with plastic wrap.

For the dough

Peel the potatoes, and place them into a pot with 3 cups of water, and 1 chicken bouillon.

Boil for 20 minutes, or until fork tender.

Drain them and place the potatoes into a bowl.

Season the potatoes with salt and sazon, then mash until most of the chunks are gone.   Add the cumin and ropa vieja.

Fold to combine.

For the filling

Take a scoop of masa and make a ball about the size of a golf ball.

Place the dough ball between 2 sheets of plastic wrap.

Press the dough ball down, until it’s about 1/4" thick, and 3" in diameter.

Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.

Make sure to fully seal the edges so it doesn’t open while cooking.

Fry the empanadas in vegetable oil heated to 375 degrees F for 6-8 minutes, or until golden brown.  Drain on a paper towel, and serve with Aji Verde.

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Colombian Empanadas

Top 2 colombian empanadas recipes from across the web

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Colombian Empanadas (Empanadas Colo...

Colombian Empanadas

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