Empanadas Colombianas Recipe

Colombian empanadas are a staple of Latin cuisine. This version of Empanadas is from Medellin where they are made with corn masa and filled with meat and potatoes.

Empanada recipes vary by region and you can fin them filled with rice, chicken, pork etc.

Full printable recipe
https://www.tastyaz.com/colombian-emp...

Empanada Filling
1 lb Steak chuck
3 Russet potatoes
½ cup Red onion diced
¼ cup Red bell pepper diced
3 Garlic cloves minced
2 Roma tomatoes chopped
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Dijon mustard
Salt and pepper to taste
Empanada Dough
2 cups Precooked corn meal Harina PAN brand
2 cups Water
1 teaspoon Salt
1 teaspoon Better than bouillon Chicken bouillon
1 Tablespoon Cornstarch
1 Tablespoon Neutral vegetable oil I used avocado oil

Method

Filling
Peel and dice the potatoes. Boil them with salt until fork tender for about 20 minutes. Lightly mashed them and set aside.
Season meat with salt and pepper. Add enough oil to coat a skillet 2-3 tablespoons) and cook the meat.
Cooking time will depend on how thick your meat is, I like to use as thermometer and cook until meat reaches 130F.
In a food processor, add the meat cut into strips and process until the meat resembles ground beef texture.
In the same skillet you cooked the meat add the onion and bell pepper cook until translucent for about 3-4 minutes.
Add the garlic and cook one minute until fragrant for about 1 minute.
Add the tomatoes, cumin, paprika and dijon mustard. Cook for about 5 minutes until the sauce is reduced.
Add the beef back to the skillet and combine with the sauce. Add the mashed potatoes and mix until fully combined. Taste for salt and pepper and add as needed.
Allow the filling to cool down for about 10-15 minutes.
Dough
In a bowl combine the water and better than bullion and mix well until the bullion is fully dissolved.
Add the cornstarch, lime juice, oil, salt and stir to combine.
Add the corn meal and mix well for about 2-3 minutes until you form a soft dough. Let the dough rest covered for 5-10 minutes.
Build the Empanadas
Divide the dough in golf sized balls. Flatten them with a tortilla press or a round plate. Use a clean plastic bag or parchment paper to prevent the dough to sticking to your working surface
If using an empanada mold, fill the dough with the meat and potatoes in the center and press to create a half moon shape.
If you don't have an empanada mold, put the filling in one side of your dough and fold it in half. Press with a round bowl or cap to seal the filling in place.
Frying
Heat up 3 cups of vegetable oil in a frying pan until they reach about 350 Fahrenheit or 165 celsius.
Add the empanadas and fry for 2-3 minutes on each side until golden brown
Remove from the heat and place on a paper towel to remove excess oil.