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Hispanic Heritage Month - Recipe #2
As we continue to celebrate Hispanic Heritage month we wanted to share another recipe. This recipe comes from Colombia.
Colombian Empanadas submitted by Katherine
Hi everyone! I am excited to bring you a taste of my home country, Colombia. I am from Pereira, located right in the heart of our world-famous Coffee Region (Eje Cafetero).
What I love most about my country is its vibrant colors, the incredible warmth of the sunshine, and just how happy and welcoming our people are. Food is a big part of that hospitality. These are traditional Colombian empanadas, made with a crunchy yellow corn crust and a savory beef (or chicken) and potato filling. In Colombia, empanadas are so versatile that we eat them for breakfast, lunch, or dinner—but they are even better when shared while gathering with friends. And being from the Coffee Region, we obviously love to pair them with a fresh cup of coffee. To eat them like a local, make sure to top them with a spoonful of this homemade ají, a fresh and tangy Colombian salsa.
Here is the recipe:
Ingredients Dough
- Pre-cooked yellow cornmeal (Harina P.A.N. or Masarepa): 2 cups
- Warm water: 2 cups
- Salt: 1 teaspoon
- Sazón Gador (or complete seasoning with color): 1 teaspoon Filling
- Ground beef: ½ pound (cooked)
- Diced potatoes: 1 cup (peeled, boiled, and mashed slightly)
- Onion: ½ cup (finely chopped)
- Garlic: 1 clove (minced)
- Cumin: ½ teaspoon
- Salt and pepper: To taste
- Vegetable oil: For frying Steps
- Make the filling: Cook the onion and garlic in a pan until soft. Add the ground beef, boiled potatoes, cumin, salt, and pepper. Mix well and let it cool.
- Make the dough: Mix the warm water, salt, and seasoning in a bowl. Slowly add the cornmeal. Stir with your hands until a soft, smooth dough forms.
- Shape the empanadas: Roll the dough into small balls (about the size of a golf ball). Place a ball between two sheets of plastic wrap. Press it flat with a plate or your hand into a round disc.
- Fill them: Put one spoonful of the beef filling in the center of the disc. Use the plastic wrap to fold the dough over the filling into a half-moon shape. Press the edges tightly to seal them.
- Fry them: Heat oil in a deep pan over medium-high heat. Fry the empanadas in batches for 4 to 5 minutes until golden brown and crispy. Drain them on paper towels.
Optional – Aji
-
- Prep time: 10 minutes
- Cook time: 0 minutes (No cooking required!)
- Yield: About 1.5 cups Ingredients
- White vinegar: ½ cup
- Water: ¼ cup
- Fresh lime juice: 1 tablespoon
- Finely chopped cilantro: ½ cup
- Finely chopped green onions/scallions: ½ cup
- Finely diced tomato (seeds removed): ¼ cup
- Finely minced hot pepper: 1 small jalapeño or habanero (adjusted to your spice preference)
- Vegetable or olive oil: 1 tablespoon
- Sugar: ½ teaspoon
- Salt: ½ teaspoon (or to taste) Instructions
- Combine liquids: In a medium bowl, whisk together the white vinegar, water, lime juice, oil, sugar, and salt until the sugar and salt dissolve.
- Mix in the produce: Stir in the finely chopped cilantro, green onions, tomato, and minced hot pepper.
- Marinate: Cover the bowl and let the ají rest in the refrigerator for at least 1 hour before serving so the flavors meld together. (Pro tip: It tastes even better if made the day before!)
Katherine is a Senior Banking Advisor & Supervisor at our Greenfield office.