Colombian Fried Empanadas - with Beef & Potatoe
Fried Empanadas with Beef and Potato Filling. These tasty empanadas have an outer crust made with masarepa, the precooked cornmeal that is used to make arepas. The filling is usually stewed beef or pork and potatoes seasoned with hogao.
Frying the Empanadas gives them a crispy exterior, while the cornmeal pastry remains deliciously creamy and soft on the inside. These empanadas are traditionally served with spicy aji sauce.
Note: Make the empanadas ahead of time and chill until ready to fry.
2 Tbspolive oil
3 clovegarlic, minced
1tomato, finely chopped
6green onions, finely chopped
1 smallonion, finely chopped
2 tspsazón (saffron)
1/4 ccoarsely chopped cilantro leaves
1 lbtop round or skirt steak (or similar cut of pork)
3beef bouillon cubes
1/2 lbyellow or white potatoes
3 cyellow masarepa (precooked cornmeal or harina de maiz)
·salt and pepper to taste
·vegetable oil for frying
How to Make Colombian Fried Empanadas - with Beef & Potatoe
- Prepare hogao: Heat olive oil in a large stockpot. Add garlic, tomato, onions, cumin, goya seasoning, and cilantro and sauté over medium heat, stirring, until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste.
- Remove hogao from pot and set aside in a separate bowl. Add the beef bouillon cubes to the pot.
- Slice the beef into strips and add to the pot. Cover the meat with water, and bring to a boil.
- Simmer beef until very tender when pierced with a fork, about an hour
- Peel and quarter potatoes and add to the beef, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender. Remove pot from heat and let the meat and potatoes cool in the broth.
- Remove meat and potatoes into a separate bowl and set aside. Strain the broth into a large measuring cup and reserve.
- Place the masarepa into a large bowl. Stir 1 cup of the reserved broth into the masarepa, along with 2 1/4 cups of hot water and the 2 teaspoons sugar.
- Season mixture with salt and pepper and set aside for 10 minutes.
- Finely chop the meat and potatoes. Stir the reserved hogao into the meat and potatoes and mix thoroughly, adding a little of the beef broth and slightly mashing the potatoes.
- Roll the masarepa dough into about 40 golfball-size balls.
- Working with one ball of dough at a time, flatten each ball into a 4 inch circle between 2 sheets of plastic wrap. Place a teaspoon or so of filling in the middle of the dough circle, and fold the circle in half to make a half moon shape that encloses the filling. Seal the edges with your fingers. Repeat with all of the balls of dough.
- Preheat vegetable oil to 350 degrees. Fry empanadas in batches until they are golden brown (about 5 minutes). Drain on paper towels. Serve empanadas warm with aji sauce.