ColombiaLatin America

Empanadas Colombianas

Name: Empanadas Colombianas
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 300 g Masarepa (precooked corn meal), yellow preferred; 1 tsp Sazón seasoning with achiote, for color; 1½ tsp Table salt, divided; 450 g Russet potatoes, peeled and cut into small dice; 450 g Ground beef (80/20); 1 Yellow onion, finely chopped; 200 g Roma tomatoes, finely chopped; 3 stalks Green onions (scallions), finely sliced; 2 cloves Garlic, minced; 1 tsp Ground cumin; ½ tsp Ground black pepper; 2 tbsp Vegetable oil, for the filling; 3½ cups Vegetable oil, for deep-frying; 2 Lime, cut into wedges, for serving (optional)

1 hr 45 minServes 6$42.78

A golden corn dough made from masarepa and colored with sazón is rolled thin, filled with a savory mixture of ground beef, potato, tomato, onion, and green onion seasoned with cumin, folded into half-moons, and deep-fried until crisp. They are eaten hot with lime; the fresh ají sauce they are often served with is not included.

Ingredients

300 gMasarepa (precooked corn meal)yellow preferredBuy 1 bag
1 tspSazón seasoning with achiotefor colorBuy 1 box
1½ tspTable saltdividedBuy 1 canister
450 gRusset potatoespeeled and cut into small diceBuy 1 lb
450 gGround beef (80/20)Buy 1 package
1Yellow onionfinely choppedBuy 0.32 lb
200 gRoma tomatoesfinely choppedBuy 0.45 lb
3 stalksGreen onions (scallions)finely slicedBuy 1 bunch
2 clovesGarlicmincedBuy 1 head
1 tspGround cuminBuy 1 jar
½ tspGround black pepperBuy 1 jar
2 tbspVegetable oilfor the fillingBuy 2 bottles
3½ cupsVegetable oilfor deep-frying
2Lime (optional)cut into wedges, for serving

Method

Boil the diced potato in salted water until just tender, about 10 minutes, then drain.
Heat 2 tbsp oil in a skillet and cook the onion, green onion, and garlic until soft; add the tomato and cook until saucy, about 5 minutes.
Add the beef, cumin, pepper, and 1/2 tsp salt and cook, breaking it up, until browned; fold in the potato, lightly mashing some of it, and let the filling cool.
Mix the masarepa, sazón, and remaining salt with about 2 1/2 cups warm water into a smooth, soft dough; rest it for 10 minutes, covered.
Roll walnut-size balls of dough thinly between two sheets of plastic, place a spoonful of filling on each, fold into half-moons using the plastic, and press the edges closed with a small bowl or cutter.
Heat the frying oil to 350°F (175°C) and fry the empanadas in batches until golden and crisp, 4 to 5 minutes; drain on paper towels.
Serve hot with lime wedges.