Name: Colombian Empanadas Recipe
Prep time: 40 min
Cook time: 8 h 10 min
Total time: 8 h 50 min
Cuisine: Colombian
Ingredients: 2 cups Pre-cooked Yellow Cornmeal (P.A.N brand); 2 ¼ cups Warm Water; 1 tbsp Vegetable Oil; 1 tsp Salt; 1 packet (1.4 oz) Sazon con Azafran; 1 cup Shredded Beef from slow cooked chuck roast (3 lb roast); 1 whole Russet Potato, boiled, peeled, and chopped; 1 medium Tomato, diced (about ¼ cup); 4 cloves Garlic, peeled and minced; ½ White Onion, chopped; 1 whole Bell Pepper (any color), minced; ¼ cup Green Onion, chopped; 2 tbsp Fresh Cilantro, chopped; 1 tbsp Lime Juice; 2 tsp Beef Bouillon (Knorr brand); 1 tsp Ground Cumin; ½ tbsp Olive Oil (for sautéing vegetables)

Jump to Recipe· 3.8 from 41 reviews

If you are craving a crispy, golden, and utterly delicious snack that bursts with vibrant flavors, this Colombian Empanadas Recipe is exactly what you need. These delightful pockets of tender shredded beef, tender potatoes, and fresh vegetables wrapped in a perfectly seasoned cornmeal dough offer a taste of Colombia’s rich culinary tradition with every bite. The magic lies in the combination of textures—from the crunchy, fried exterior to the warm, savory filling—making it impossible not to fall in love with this authentic treat.

Ingredients You’ll Need

Inside a large round white pot with green handles, there is a mixture of shredded brown meat with soft textures, layered with small white pieces of cooked potatoes, and bright red diced bell peppers. Scattered throughout are translucent white onion chunks and small bits of green herbs, creating a colorful blend. The pot sits on a white marbled surface with a glimpse of a white cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients come together beautifully to create the distinctive taste and texture of these Colombian empanadas. Each component plays a key role in building that comforting and vibrant flavor we adore.

Pre-cooked Yellow Cornmeal (Masarepa) – The essential base for the dough, giving the empanadas their tender yet sturdy texture.
Warm Water – Helps hydrate the cornmeal to the perfect pliable dough consistency.
Vegetable Oil – Adds moisture and a subtle richness to the dough.
Salt – Enhances all the flavors in the dough and fills.
Shredded Beef – Slow-cooked chuck roast lends tender, juicy meat and deep savory notes.
Russet Potato – Soft, diced potato balances the meat filling with a creamy texture.
Tomato – Adds a fresh, juicy bite and brightens the filling.
Garlic – Brings aromatic warmth and depth.
White Onion – Softens and sweetens the filling’s flavor profile.
Bell Pepper – Offers a mild crunch and a pop of color.
Green Onion – Adds fresh, crisp herbal notes.
Fresh Cilantro – Brings Colombian brightness and herbal complexity.
Lime Juice – A squeeze of tanginess that lifts all the flavors.
Beef Bouillon – Boosts umami and authenticity in the filling mixture.
Cumin – Provides a warm, earthy spice perfect for this dish.
Olive Oil – For sautéing the vegetables and melding flavors before filling.
Vegetable Oil for Frying – Creates the irresistible golden crunch on the outside of each empanada.

How to Make Colombian Empanadas Recipe

Step 1: Slow Cook the Beef

Begin with a 3-pound chuck roast seasoned simply with salt and pepper. Slow cook it in a crockpot with about 1 cup of beef broth to keep it juicy and tender—either on low for 8 hours or high for 4 hours. When done, let it rest covered in foil for 20 minutes before shredding. This slow-cooked beef is what makes your empanadas melt-in-your-mouth satisfying.

Step 2: Prepare the Empanada Dough

Mix 2 cups of precooked yellow cornmeal (masarepa) with 2 ¼ cups warm water, 1 tablespoon vegetable oil, and 1 teaspoon salt. Optionally, you can include a packet of Sazon con Azafran for that authentic golden color and aromatic flavor. Cover the dough and let it rest for at least 20 minutes to hydrate properly—this ensures your dough is soft enough to work with but firm enough to hold the filling perfectly.

Step 3: Boil and Prepare the Vegetables

Boil a large peeled Russet potato in salted water for about 20 minutes until tender. As the potato cooks, dice your tomato, mince garlic, slice white onion and bell pepper, and chop green onion and fresh cilantro. Having all your vegetables prepped makes the cooking process smooth and efficient.

Step 4: Cook the Filling Mixture

Heat ½ tablespoon olive oil over medium-high heat in a medium pot. Sauté the onion and bell pepper for a couple of minutes until softened before adding the garlic, tomato, green onion, cilantro, and lime juice to deglaze. Stir in the shredded beef and chopped potatoes, then season with 2 teaspoons beef bouillon and 1 teaspoon cumin. Let the filling cook together briefly, blending all those deep, vibrant flavors, then set aside to cool.

Step 5: Shape the Empanadas

Cut the side of a gallon-sized Ziploc bag to create a flat, rectangular sheet. Roll dough into golf ball-sized portions (about 1 ½ inch diameter) and place one ball on the flat plastic, then press it into a thin pancake shape. Spoon about a tablespoon of the beef and potato filling onto one side of the dough circle. Fold the dough over the filling by lifting the plastic and press the edges firmly to seal, ensuring the filling stays sealed during frying. Repeat this process with the remaining dough and filling to form all your empanadas.

Step 6: Fry Until Golden Crunchy Perfection

Heat enough vegetable oil in a large pot to maintain a temperature around 350℉ to 375℉. Carefully place a few empanadas at a time into the hot oil, taking care not to overcrowd — they need space to fry evenly and develop that iconic golden brown crust. Fry each batch for about 2-3 minutes until deeply golden-orange and crisp, then remove and drain on paper towels. That crunchy exterior paired with the warm, savory inside is what makes this Colombian Empanadas Recipe truly irresistible.

How to Serve Colombian Empanadas Recipe

Two golden brown fried pastries are shown on a white marbled surface, each filled with shredded meat that is tender and slightly pinkish-brown. One pastry is stacked on top of the other, revealing the soft, textured meat inside. In the background, there is a blur of green leafy garnish. The focus is sharp on the pastries, highlighting the crispy, crumbly outside and the fibrous inside filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These empanadas come alive when paired with traditional Colombian aji sauce—a tangy, spicy mix of peppers, cilantro, lime, and onions. The freshness and heat balance the richness of the empanadas beautifully, making each bite a joyful explosion of flavor. You can also garnish with a sprinkle of fresh cilantro or a squeeze of lime for added brightness.

Side Dishes

Serve your empanadas alongside a refreshing salad or simple white rice to keep things light while complementing the hearty filling. A side of fried plantains or avocado slices also works wonderfully, adding a sweet or creamy contrast that plays nicely with the savory deep-fried empanadas.

Creative Ways to Present

For a crowd-pleasing presentation, arrange your empanadas on a large wooden board with small bowls of aji sauce, guacamole, and sour cream for dipping. They also make delightful finger food at parties or casual gatherings—just pop one in your mouth and enjoy that satisfying crunch paired with bold Colombian flavors.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Colombian empanadas, place them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, though they’re always best enjoyed fresh and warm from the fryer.

Freezing

You can freeze uncooked empanadas by placing them single-layered on a baking sheet in the freezer until firm. Then transfer them to a freezer bag or container. Frozen empanadas maintain their quality for up to a month; simply fry them directly from frozen, adding an extra minute or two to the cooking time.

Reheating

To bring your leftover or frozen fried empanadas back to life, reheat them in a hot oven or toaster oven at 350℉ for about 8-10 minutes. This helps restore their crispiness without making them soggy like the microwave would.

FAQs

Can I make Colombian Empanadas Recipe vegetarian?

Absolutely! You can swap the shredded beef for a mix of sautéed mushrooms, black beans, or even spiced lentils to keep the hearty texture and depth of flavor without the meat.

What is the best type of oil for frying empanadas?

Vegetable oil or canola oil works best because they have a high smoke point and neutral flavor, allowing the empanadas to fry evenly and develop that perfect golden crust.

How do I know when the empanadas are cooked through?

The empanadas are perfectly cooked when their exterior turns a deep golden-orange color and they float to the surface of the oil. Cooking time usually takes 2-3 minutes per batch.

Can I bake Colombian empanadas instead of frying?

Yes, baking is a healthier alternative. Brush the empanadas with oil and bake at 400℉ for about 20-25 minutes until golden and crisp, flipping halfway through. They won’t be quite as crispy as fried but still delicious.

What makes the dough different from regular empanada dough?

This Colombian version uses precooked yellow cornmeal (masarepa) instead of wheat flour, resulting in a slightly chewy, flavorful, and vibrant dough that is naturally gluten-free and unique to Colombian cuisine.

Final Thoughts

I can’t recommend this Colombian Empanadas Recipe enough if you want a truly authentic experience that’s as fun to make as it is delicious to eat. The blend of spices, tender beef filling, and crisp cornmeal dough somehow strikes the perfect balance between comfort food and festive treat. So grab your ingredients, gather your loved ones, and dive into the joy of making and sharing this incredible dish—the smiles and satisfied sighs that follow are guaranteed!