Colombian empanadas are a popular and delicious snack featuring a crispy cornmeal crust filled with a savory mixture of beef and potatoes. They are typically served with aji sauce and lime wedges. Here’s how to make them:
Ingredients:
For the Dough:
- 2 cups precooked cornmeal (masarepa)
- 2 1/2 cups water
- 1 teaspoon salt
For the Filling:
- 300g ground beef
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For Frying:
- Vegetable oil
For Serving:
- Aji sauce (Colombian hot sauce)
- Lime wedges
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the precooked cornmeal and salt.
- Gradually add the water, mixing with your hands until a smooth dough forms. Let the dough rest for about 5 minutes.
- Prepare the Filling:
- In a large frying pan, heat the vegetable oil over medium heat.
- Add the finely chopped onion, garlic, and bell pepper, and sauté until they are soft and translucent.
- Add the ground beef and cook until browned.
- Add the diced potatoes, ground cumin, paprika, salt, and pepper. Cook until the potatoes are tender and the flavors are well combined.
- Assemble the Empanadas:
- Divide the dough into small balls, about the size of a golf ball.
- Flatten each ball into a disc, about 1/4 inch thick.
- Place a spoonful of the beef and potato filling in the center of each disc.
- Fold the dough over to form a half-moon shape and press the edges together to seal.
- Fry the Empanadas:
- In a large pot or deep fryer, heat vegetable oil over medium-high heat.
- Fry the empanadas in batches until they are golden brown and crispy, about 4-5 minutes per batch.
- Drain the empanadas on paper towels.
- Serve:
- Serve the hot empanadas with a side of aji sauce and lime wedges.
Enjoy your Colombian empanadas, a crispy and flavorful snack that’s perfect for any occasion!