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Colombian Empanadas Recipe

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3.8 from 41 reviews

These traditional Colombian Empanadas feature a crispy golden exterior made from pre-cooked yellow cornmeal dough filled with a flavorful mixture of slow-cooked shredded beef, potatoes, and fresh vegetables, seasoned with cumin and lime. Perfectly fried to a warm, crunchy finish, they offer an authentic taste of Colombian street food, ideal for snacks or gatherings.

Ingredients

Masarepa (Empanada Dough)

  • 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

Empanada Filling

  • 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)

Instructions

  1. Slow Cook the Beef: Season a 3-pound chuck roast with salt and pepper. Place it in a crock pot and cook on low for 8 hours or high for 4 hours. Add about 1 cup of beef broth to keep the meat moist and tender throughout cooking.
  2. Shred the Beef: Once cooked, remove the roast, tent it with foil, and let it rest for 20 minutes. Then shred the beef finely and set aside.
  3. Prepare the Dough: In a large bowl, combine 2 cups of pre-cooked yellow cornmeal, 2 ¼ cups warm water, 1 tbsp vegetable oil, 1 tsp salt, and one 1.4 oz packet of Sazon con Azafran. Mix well until a dough forms. Cover with a towel or lid and let it rest for at least 20 minutes.
  4. Boil Potatoes: Peel 2 large potatoes and boil them in salted water for about 20 minutes until tender. Drain and chop one for the filling.
  5. Prepare Vegetables: Dice 1 medium tomato, mince 4 cloves of garlic, chop ½ white onion, 1 bell pepper, ¼ cup green onion, and chop 3 tbsp fresh cilantro.
  6. Sauté Vegetables: Heat ½ tbsp olive oil in a medium pot over medium-high heat. Cook the onions and bell peppers for 1-2 minutes until softened. Add garlic, tomato, green onions, cilantro, and lime juice to deglaze the pot, stirring well.
  7. Combine Filling: Add the shredded beef, chopped boiled potatoes, 2 tsp beef bouillon, and 1 tsp cumin to the pot. Stir thoroughly to mix all ingredients, then remove from heat and allow the mixture to cool.
  8. Form Empanadas: Cut a gallon-sized Ziploc bag along the sides to create a flat sheet. Roll small dough portions into 1½-inch balls and place each ball in the center of the sheet. Press flat to form a thin pancake shape.
  9. Fill and Seal: Spoon about 1 tablespoon of the meat filling onto one side of each dough circle. Fold the dough over the filling by lifting the Ziploc bag side and pressing edges firmly to seal, forming a half-moon shape. Repeat for all empanadas.
  10. Heat Oil: Fill a large pot with oil and heat to 350°F–375°F (177°C–190°C). Carefully place empanadas in the oil in batches, avoiding overcrowding to prevent sticking.
  11. Fry Empanadas: Cook for 2-3 minutes or until the empanadas turn a deep orange-brown and crispy. Remove with a slotted spoon and drain on paper towels.
  12. Serve: Serve warm with Colombian aji or your favorite salsa. Enjoy these authentic crispy Colombian empanadas!

Notes

  • Be sure not to overcrowd the oil during frying to prevent empanadas from sticking together.
  • Use pre-cooked yellow cornmeal (masarepa) specifically, as regular cornmeal will not produce the right dough texture.
  • Resting the dough improves pliability and helps prevent cracking when forming empanadas.
  • The slow-cooked beef can be prepared a day in advance and refrigerated for more flavor development.
  • Adjust seasoning in the filling to taste before assembling the empanadas.
  • Use a thermometer to maintain the correct frying temperature for best results.

Find it online: https://flavorspath.com/colombian-empanadas-recipe/