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 Tbsp
- olive oil
- 3 clove
- garlic, minced
- tomato, finely chopped
- green onions, finely chopped
- 1 small
- onion, finely chopped
- 1/2 tsp
- 2 tsp
- sazón (saffron)
- 1/4 c
- coarsely chopped cilantro leaves
- 1 lb
- top round or skirt steak (or similar cut of pork)
- beef bouillon cubes
- 1/2 lb
- yellow or white potatoes
- 3 c
- yellow masarepa (precooked cornmeal or harina de maiz)
- 2 tsp
- salt and pepper to taste
- vegetable oil for frying
How to Make Colombian Fried Empanadas - with Beef & Potatoe
- 1Prepare 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.
- 2Remove hogao from pot and set aside in a separate bowl. Add the beef bouillon cubes to the pot.
- 3Slice the beef into strips and add to the pot. Cover the meat with water, and bring to a boil.
- 4Simmer beef until very tender when pierced with a fork, about an hour
- 5Peel 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.
- 6Remove meat and potatoes into a separate bowl and set aside. Strain the broth into a large measuring cup and reserve.
- 7Place 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.
- 8Season mixture with salt and pepper and set aside for 10 minutes.
- 9Finely 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.
- 10Roll the masarepa dough into about 40 golfball-size balls.
- 11Working 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.
- 12Preheat 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.