Colombian Empanadas: Fried Empanadas With Beef and Potato Filling

Name: Colombian Empanadas: Fried Empanadas With Beef and Potato Filling
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 20 servings
Cuisine: Latin,South American
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tomato, finely chopped; 6 green onions, finely chopped; 1 small onion, finely chopped; 1/2 teaspoon cumin; 1 package (about 2 teaspoons) Sazón Goya con azafran (saffron); 1/4 cup cilantro leaves, coarsely chopped; Salt, to taste; Freshly ground black pepper, to taste; 3 beef bouillon cubes; 1 pound top round or skirt steak, or similar cut of pork), sliced into strips; Water, to cover beef in pot; 1/2 pound yellow or white potatoes, peeled and quartered; 3 cups yellow masarepa, or precooked cornmeal, or harina de maiz; 2 1/4 cups hot water; 2 teaspoons sugar; Salt, to taste; Freshly ground black pepper, to taste; 2 cups vegetable oil, for frying

Colombian appetizer-sized empanadas feature a fried cornmeal crust filled with seasoned beef and potatoes.

⭐ 4.2 (124 reviews) Prep: 120 minCook: 30 minTotal: 150 minYields: 20 servings

Category Tags:

Appetizer Lunch Snack

Cuisine Tags:

Latin South American

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Instructions

Begin boiling water to cover sliced beef in a pot. Meanwhile, heat olive oil in another pot to sauté garlic, tomato, onions, cumin, Goya seasoning, and cilantro for 12-15 minutes until softened; season and set aside.
Crush beef bouillon cubes into the pot with sliced beef. Cover with water, bring to a boil, then simmer for 1 hour until the beef is very tender.
Add potatoes to the beef, adding more water if needed to cover, and simmer for 20 minutes until the potatoes are tender.
Remove from heat and let the meat and potatoes cool in their broth. Using a slotted spoon, transfer them to a separate bowl, reserving the broth.
In a large bowl, combine masarepa with 1 cup of the reserved broth, hot water, and sugar. Season the mixture, then let it rest for 10 minutes.
Roll the dough into approximately 40 golf-ball sized pieces.
Finely chop the cooked meat and potatoes. Stir in the prepared hogao, adding a little broth to moisten, and slightly mash the potatoes.
Flatten each dough ball into a 4-inch circle, add about a teaspoon of filling, then fold and seal to form a half-moon shape. Repeat for all empanadas.
Heat vegetable oil to 350F. Fry empanadas in batches until golden brown, about 5 minutes each.
Drain on paper towels and serve warm, ideally with aji sauce.

Nutritional Info (per serving)

Calories: 212 kcal

Carbohydrate: 19 g

Cholesterol: 20 mg

Fiber: 2 g

Protein: 9 g

Saturated Fat: 2 g

Sodium: 220 mg

Sugar: 2 g

Fat: 12 g

Unsaturated Fat: 0 g