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Colombian Empanadas (Empanadas Colombianas)
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Brief Description
Savory recipe from Rosemary Taleton; Colombian fritters filled with pork or beef, potatoes, and seasonings.
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Main Ingredient
ground beef
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Category: Appetizers
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Cuisine: Colombian
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Prep Time: 60 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Colombian Empanadas are a popular snack 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 beef. Serve them with ají and lime wedges on the side.
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Posted By: vastrother@aol.com
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Posted On: Nov 01, 2019
Number of Servings:
Ingredients:
- 2 cups - peeled and diced white potatoes
- 1 tablespoons - olive oil
- 1 cups - chopped tomato
- 1/4 cups - chopped green onions
- 2 tablespoons - chopped fresh cilantro
- 1/4 teaspoons - black pepper
- 1 - chicken or vegetable bouillon tablet
- 1/4 cups - chopped white onion
- 1/2 teaspoons - salt
- 1 cloves - garlic chopped
- 2 tablespoons - chopped red bell pepper
- 1/2 pounds - ground beef
- 1 1/2 cups - precooked yellow cornmeal (Masarepa)
- 2 cups - water
- 1 tablespoons - vegetable oil
- 1/2 tablespoons - Sazon Goya with Azafran
- 1/2 teaspoons - salt
Directions:
To prepare the dough: place the masarepa in a large bowl. Add the Sazón Goya and salt and stir until mixed well. Add the water and oil and mix to form the 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 of 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 beef. Cook, breaking up the meat with a wooden spoon, for 10 - 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 1/2 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 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 360ºF. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes or until golden on all sides. Using a slotted spoon, transfer to a paper towel to drain; serve while hot.
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