If you are a lover of Latin food, you definitely have to try these delicious empanadas filled with ground or shredded meat, potatoes, and a mixture of flavors and spices that will make your mouth water.
These empanadas are the perfect appetizer for any occasion, whether it's for a game day, a family gathering, or simply to indulge your loved ones with an authentic and delicious gastronomic experience.
Empanadas are the national icon so to speak, their easy preparation and delicious taste mean you can find them almost everywhere, from bakeries to informal street stalls.
The amount of fillings used to prepare them creates an unimaginable variety of flavors, from tuna, sardine, pork, beef, chicken, or any type of meat; you can also prepare them with only potatoes, which is an ideal option for vegetarians.
So, the empanada is for everyone, I hope you enjoy them as much as I did preparing and remembering how my mom makes them.
Can I make Colombian empanadas with another type of meat instead of beef or chicken?
Yes, you can use other types of meat that you like, such as pork or lamb meat, but keep in mind that the flavor and texture may vary.
Can I use white flour or yellow flour for the empanadas?
Sure, you can use white corn flour instead of yellow, but the color of the empanadas will be different.
Can I bake this recipe instead of frying them?
Yes, you can bake the empanadas instead of frying them, but the flavor and texture will be different. Bake the empanadas at 350°F for about 20-25 minutes or until they are golden.
Tips and tricks
If you have trouble sealing the empanadas, you can moisten the edges with a little water before closing them.
To make the empanadas crispier, let them rest in the freezer for about 10 minutes before frying them.
Recommendations
- If you want to make the empanadas healthier, you can replace the meat with mushrooms or vegetables such as carrot, peas, or broccoli.
Common mistakes
- Adding too much filling to the empanadas, which will cause them to break and the filling to spill out while they are cooking.
- Not sealing the edges of the empanadas well, which will cause the filling to spill out.
- Not letting the dough rest enough before making the empanadas, which can cause the dough to break or not spread well.
Recommended recipe
Colombian Arepas: They are a traditional Colombian dish made with pre-cooked corn dough and filled with cheese, meat, avocado, or eggs. It's a delicious option for those looking for a vegetarian option or simply an alternative to empanadas.
We recommend you prepare: shredded meat empanadas or chicken crepes.
📖 Recipe
Ingredients
For the Filling
- 1 pound of ground beef or for shredding or
- 1 pound of shredded chicken breast
- 2 cups of peeled and cubed potatoes
- 1 cube of Maggie chicken bouillon or ricostilla
- ½ teaspoon of salt
- 1 tablespoon of oil
- ½ cup of chopped white onion
- 1 cup of chopped tomato
- ¼ cup of chopped scallion
- ½ cup of chopped cilantro
- 1 clove of garlic (minced)
- 2 tablespoons of finely chopped red pepper
- ¼ teaspoon of black pepper
For the Dough
- 3 cups of precooked yellow cornmeal For arepas
- 3 cups of water
- 1 tablespoon of oil
- Color to taste
- ½ teaspoon of salt
- Vegetable oil for frying
- Lemon and chili for serving
Instructions
To prepare the dough:
- Place the flour in a large bowl, add the color, salt, and mix well. Add the water, oil, and mix until you form the dough. Turn the dough into a ball and knead for 3 minutes or until smooth. Cover with plastic and let it rest for at least 20 minutes.
To make the filling:
- Cook the potatoes in a pot with water and the bouillon cube for 25 minutes or until the potatoes are soft. Drain and mash them. Set them aside.
- Heat a tablespoon of oil in a large pan. Add the onion and cook over medium heat, stirring constantly, for 5 minutes. Add the tomato, onion, garlic, red pepper, cilantro, salt, and black pepper. Sauté for about 15 minutes.
- Add the ground or shredded beef or chicken breast. Continue cooking, for 13 to 15 minutes or until the puree is dry.
- Mix the meat puree and potato puree.
- We return to the dough for the empanadas; form a ball with your hands of about two teaspoons of dough.
- Place the dough balls between two pieces of plastic and flatten them with the tips of your fingers to form a circle, or you can use a rolling pin if you prefer. Remove the plastic cover and place 1 tablespoon of filling in the center of each circle.
- Using the plastic underneath, fold the dough to enclose the filling, forming a half-circle. Seal the edges tightly with your fingers.
- Fill a large pan or pot with oil and heat over medium heat.
- Place 3 or 4 empanadas in the hot oil and fry for about 2 minutes on each side until golden. Be very careful when adding the empanadas to the pan so as not to splash yourself with hot oil.
- With a slotted spoon, transfer the empanadas to a plate lined with paper towels to drain the excess oil. Serve with chili and slices of lemon.
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