COLOMBIAN FRIED EMPANADAS - WITH BEEF & POTATOE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Colombian Fried Empanadas - with Beef & Potatoe image

Posted here for play in Culinary Quest - South America. Recipe posted by Marian Blazes. 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....

Provided by Baby Kato

Categories     Meat Appetizers

Time 2h30m

Number Of Ingredients 15

2 Tbsp olive oil
3 clove garlic, minced
1 tomato, finely chopped
6 green onions, finely chopped
1 small onion, finely chopped
1/2 tsp cumin
2 tsp sazón (saffron)
1/4 c coarsely chopped cilantro leaves
1 lb top round or skirt steak (or similar cut of pork)
3 beef bouillon cubes
1/2 lb yellow or white potatoes
3 c yellow masarepa (precooked cornmeal or harina de maiz)
2 tsp sugar
salt and pepper to taste
vegetable oil for frying

Steps:

  • 1. 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.
  • 2. Remove hogao from pot and set aside in a separate bowl. Add the beef bouillon cubes to the pot.
  • 3. Slice the beef into strips and add to the pot. Cover the meat with water, and bring to a boil.
  • 4. Simmer beef until very tender when pierced with a fork, about an hour
  • 5. 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.
  • 6. Remove meat and potatoes into a separate bowl and set aside. Strain the broth into a large measuring cup and reserve.
  • 7. 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.
  • 8. Season mixture with salt and pepper and set aside for 10 minutes.
  • 9. 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.
  • 10. Roll the masarepa dough into about 40 golfball-size balls.
  • 11. 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.
  • 12. 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.

shadin music
[email protected]

These empanadas were a great way to use up some leftover beef. They were easy to make and very tasty.


Tachoue Pluviose
[email protected]

I'm not a fan of empanadas, but I have to say that these were really good. The dough was flaky and the filling was flavorful.


Andreea Morosan
[email protected]

These empanadas were delicious, but they were a little bit too greasy for my taste.


Yusely Gutierrez
[email protected]

I love empanadas and these were some of the best I've ever had. The filling was so flavorful and the dough was cooked perfectly.


Bolanle Kayode
[email protected]

These empanadas were perfect for a party. They were easy to make ahead of time and they were a big hit with my guests.


Papacito_ Ortiz
[email protected]

I'm not sure what I did wrong, but my empanadas turned out really dry.


Frankie Soriano
[email protected]

These empanadas were a great way to use up some leftover beef. They were easy to make and very tasty.


Loveth Omegbitse
[email protected]

The empanadas were good, but I think they would have been better if I had used a different type of cheese.


Wmsm Jdje
[email protected]

I've never had Colombian food before, but these empanadas were a great introduction. They were delicious and I'll definitely be making them again.


Mudasar Ahmed
[email protected]

These empanadas were a bit too spicy for me, but my husband loved them.


maria santiago
[email protected]

I'm not a big fan of empanadas, but I have to say that these were really good. The dough was flaky and the filling was flavorful.


Neon Kim
[email protected]

These empanadas were delicious! I'm Colombian and I can say that these are authentic.


Marley Nastold
[email protected]

I followed the recipe exactly, but my empanadas didn't turn out as crispy as I had hoped.


Rapheala Scheepers
[email protected]

The empanadas were a little greasy for my taste, but the flavor was good.


Md Farvej Hasan
[email protected]

These empanadas were easy to make and turned out great. I used a store-bought dough to save time, and the filling was delicious.


Bad Boys
[email protected]

I've tried many empanada recipes, but this one is by far the best. The dough is light and flaky, and the filling is perfectly seasoned.


Sanaya Hills
[email protected]

These empanadas were a hit at my party! The filling was flavorful and the dough was crispy. I'll definitely be making these again.