A Taste of Home: Crafting Authentic Colombian Empanadas

The scent of sizzling oil and savory spices instantly transports me back to my Abuela’s kitchen. Every Sunday, the air would be thick with anticipation as she meticulously prepared empanadas, a labor of love that filled our home with warmth and laughter. Each crispy, golden pocket was a tiny parcel of Colombian heritage, a reminder of family, tradition, and the simple joy of sharing a delicious meal together. To this day, the taste of a perfectly made empanada is pure comfort, a culinary hug from my past.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yields: 40 empanadas
• Serves: 10
• Dietary Type: Not specified

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tomato, finely chopped
• ½ cup red bell pepper, finely chopped
• 6 green onions, finely chopped
• 1 small onion, finely chopped
• ¼ cup cilantro leaf, chopped
• Salt and pepper to taste
• ½ teaspoon ground cumin
• 1 (1 ½ ounce) package Sazón Goya with azafran (saffron)
• ½ lb yellow potatoes or ½ lb white potatoes
• 1 lb flank steak
• 3 beef bouillon cubes
• 1 head garlic, smashed
• 1 whole onion, peeled and cut in half
• 1 tomato, cut in half
• 3 cups yellow masarepa (pre-cooked cornmeal or harina de maiz)
• 2 teaspoons sugar
• Salt and pepper to taste
• 1 tablespoon softened butter
• 1 cup reserved broth
• 2 ¼ cups hot water

Equipment Needed

• Large stock pot or slow cooker
• Food processor
• Tortilla press (optional)
• Small saucepan (optional)
• Deep fryer or large skillet
• Paper towels

Instructions

1. Prepare the Vegetables: Heat 3 tablespoons of olive oil in a large stock pot. Add 3 minced cloves of garlic, chopped tomato, chopped green onions, chopped onion, chopped red bell pepper, chopped cilantro leaves, ½ teaspoon of ground cumin, and 1 package of Sazón Goya con azafran.
2. Sauté the Aromatic Base: Sauté the mixture over medium heat, stirring frequently, until the onion is very soft and translucent (approximately 12-15 minutes). Season with salt and pepper to taste. Once cooked, remove all the contents from the pot and set aside in a separate bowl. This will form the flavorful base for your empanada filling.
3. Cook the Steak and Potatoes: In the same large stock pot (or a slow cooker for a more hands-off approach), add 1 whole head of garlic (smashed), 1 whole onion (peeled and cut in half), 1 tomato (cut in half), 3 beef bouillon cubes, and the flank steak. Cover everything generously with water.
4. Simmer the Broth: Bring the pot to a boil, then reduce the heat to low and simmer the steak until it is very tender, which should take about an hour.
5. Add the Potatoes: Peel and quarter the potatoes. Add them to the pot, ensuring they are submerged in the broth. Add more water if needed. Simmer until the potatoes are also very tender (about 25 minutes).
6. Cool and Separate: Remove the pot from the heat and allow the meat and potatoes to cool in the broth. This helps retain moisture and flavor.
7. Process the Steak: Once cooled, remove the steak from the broth and slice it into 1-inch cubes. Transfer the cubed steak to a food processor. Pulse the steak until it resembles ground beef. Important: Do not over-process the steak; you want a slightly chunky texture, not a paste.
8. Reserve the Broth: Remove the potatoes from the broth and set them aside in a separate bowl. Strain the broth and reserve 1 cup for later use in the dough. Discard the solids left after straining.
9. Combine the Filling: In a large bowl, combine the processed steak, cooked potatoes, and the sautéed vegetables. Add a little of the reserved beef broth to the mixture to moisten it, then mix well, mashing some of the potatoes in the process to help bind the filling together. Taste and adjust the seasoning with salt and pepper if necessary.
10. Prepare the Dough: In a large bowl, place 3 cups of yellow masarepa (pre-cooked cornmeal). Add 2 teaspoons of sugar and salt and pepper to taste. Thoroughly incorporate the dry ingredients before adding any liquid.
11. Combine Wet and Dry Ingredients: In a separate container, combine 1 cup of the reserved broth, 2 ¼ cups of hot water, and 1 tablespoon of softened butter.
12. Form the Dough: Slowly add the liquid mixture to the cornmeal, stirring continuously with a large spoon. Once all the liquid has been added, begin working the dough with your hands until it forms a soft, pliable ball. Let the dough rest for 20 minutes to allow the masarepa to fully hydrate.
13. Shape the Empanadas: To assemble the empanadas, take a small ball of dough (about the size of a golf ball) and place it in the center of a tortilla press lined with plastic wrap. Press down firmly to flatten the dough into a circle. If you don’t have a tortilla press, you can place the ball of dough between two pieces of plastic wrap and flatten it with the bottom of a small saucepan.
14. Fill the Empanadas: Add a tablespoon or so of the filling to the center of the dough circle.
15. Seal the Empanadas: Fold the circle of dough in half to form a half-moon shape.
16. Trim and Seal (Option 1): Cut off the edge of the half-moon using a cup or drinking glass. This will create a neat, sealed edge and give your empanada a uniform shape.
17. Seal (Option 2): Alternatively, you can seal the empanada by pressing the edge with your fingers and folding the extra dough inwards, creating a crimped edge. This method helps prevent the filling from escaping during frying.
18. Fry the Empanadas: Fry the empanadas in a deep fryer preheated to 350°F (175°C). You can also fry them on the stove in a large skillet filled with enough oil to submerge them halfway, maintaining a medium-high temperature.
19. Cook Until Golden: Fry the empanadas for 5-7 minutes, or until they are golden brown and crispy on both sides.
20. Drain and Serve: Remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain excess oil.
21. Keep Warm (Optional): To keep the empanadas warm while you fry the remaining batches, you can place them in a 200°F (95°C) oven.

Expert Tips & Tricks

• Dough Consistency: If the dough feels too dry, add a little more broth, a tablespoon at a time. If it’s too sticky, add a bit more masarepa.
• Filling Flavor: Don’t be afraid to adjust the seasoning of the filling to your liking. A pinch of smoked paprika or a dash of hot sauce can add a unique kick.
• Pre-Shaping: Shaping the empanadas a day ahead and chilling them in the refrigerator allows the flavors to meld even further. Be sure to cover them well to prevent them from drying out.
• Frying Oil: Peanut oil or canola oil are great choices for frying due to their high smoke points.
• Even Cooking: Ensure the oil temperature remains consistent during frying to achieve evenly cooked and golden-brown empanadas.

Serving & Storage Suggestions

Colombian empanadas are best served hot, straight from the fryer. They are traditionally accompanied by aji, a vibrant and spicy Colombian salsa, for dipping. They can also be enjoyed with guacamole, sour cream, or any dipping sauce of your choice.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker and crispier result.

For longer storage, cooked empanadas can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat from frozen by baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	172.5 kcal	Not Specified
Calories from Fat	84 g	49%
Total Fat	9.3 g	14%
Saturated Fat	3 g	14%
Cholesterol	34.1 mg	11%
Sodium	412 mg	17%
Total Carbohydrate	11 g	3%
Dietary Fiber	1.7 g	6%
Sugars	3.5 g	Not Specified
Protein	11.5 g	22%

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Empanadas: Substitute the flank steak with black beans, lentils, or crumbled tofu for a delicious vegetarian option. You can also add more vegetables, such as corn, peas, or carrots.
• Spicy Empanadas: Add a diced jalapeño or a pinch of cayenne pepper to the filling for a spicy kick.
• Sweet Empanadas: For a sweet treat, fill the empanadas with guava paste and cheese (bocadillo con queso).
• Gluten-Free Empanadas: While the recipe uses masarepa, which is naturally gluten-free, ensure that all other ingredients, such as the bouillon cubes, are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of meat for the filling?
A: Absolutely! Ground beef, shredded chicken, or even chorizo can be used as substitutes for flank steak. Adjust cooking times accordingly.

Q: What is masarepa, and can I substitute it?
A: Masarepa is pre-cooked cornmeal that is essential for making the dough. It’s different from regular cornmeal. It’s difficult to substitute, but you might find other Latin American pre-cooked cornmeal brands.

Q: Can I bake these instead of frying them?
A: While traditionally fried, you can bake them for a healthier option. Brush them with oil and bake at 375°F (190°C) for 20-25 minutes, or until golden brown. They won’t be as crispy as the fried version.

Q: How do I prevent the empanadas from bursting open during frying?
A: Ensure the edges are properly sealed and that the oil temperature isn’t too high. Overfilling the empanadas can also cause them to burst.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be made a day or two in advance and stored in the refrigerator. This can actually enhance the flavors as they meld together.

Final Thoughts

Now that you have the secrets to crafting authentic Colombian empanadas, I encourage you to step into the kitchen and create your own batch of these delightful treats. Whether you’re sharing them with family and friends or savoring them on your own, each bite is a journey to the heart of Colombian cuisine. Feel free to experiment with different fillings and flavors to create your unique twist on this classic dish. Don’t hesitate to share your creations and feedback – I’d love to hear about your empanada adventures! Consider serving these empanadas alongside a refreshing agua fresca or a strong Colombian coffee for the perfect culinary experience. ¡Buen provecho!