Empanadas Colombianas

Introduction to Empanadas Colombianas

Empanadas Colombianas are a traditional dish native to Colombia, known for their flavorful fillings and perfectly crisp dough. Originating from the kitchens of colonial Colombia, these savory pastries have become a staple in Colombian cuisine and are enjoyed across the country as snacks or appetizers. Often served with aji, a spicy sauce, they offer a delightful combination of textures and flavors that embody the spirit of Colombian culture. The recipe for these empanadas has been passed down through generations, gaining subtle variations through regional influences.

Ingredients

• Cornmeal - 2 cups
• Potatoes - 2 medium sized, peeled and diced
• Ground Beef - 1 pound
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1, chopped
• Red Bell Pepper - 1, diced
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - To taste
• Black Pepper - To taste
• Annatto Powder - 1 teaspoon
• Vegetable Oil - For frying
• Water - 2 1/2 cups

Preparation

Masa Dough

1. In a large bowl, combine cornmeal, salt, and annatto powder.
2. Gradually add 2 1/2 cups of water, mixing until a smooth dough forms. The dough should be soft and pliable. If necessary, add more water or cornmeal to achieve the desired consistency.
3. Cover the dough with a damp cloth and let it rest for about 20 minutes.

Filling

1. Boil the potatoes in a medium pot until tender. Drain and set aside.
2. In a large skillet, heat a tablespoon of oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are soft and aromatic.
3. Add the ground beef and cook until browned.
4. Stir in the tomato, cooked potatoes, cumin, oregano, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to blend. Remove from heat and let it cool.

Assembly and Cooking

1. Divide the masa dough into equal-sized balls, roughly the size of a golf ball.
2. Place each ball between two pieces of plastic wrap and flatten them into a circle using a rolling pin or the bottom of a glass.
3. Place a spoonful of the filling onto one half of each dough circle. Fold the dough over to cover the filling and press the edges together to seal, forming a half-moon shape. Use a fork to crimp the edges for a decorative finish and to ensure it is well-sealed.
4. Heat vegetable oil in a deep pan or fryer to 350°F (175°C) (about 5-7 minutes).
5. Fry the empanadas in batches, ensuring not to overcrowd the pan. Cook each batch for approximately 3-4 minutes or until golden and crisp.
6. Place the fried empanadas on paper towels to drain excess oil.

Serving Suggestions

Empanadas Colombianas are best enjoyed fresh and hot. They can be served as an appetizer, snack, or even a light meal. Traditionally, they are accompanied by aji, a Colombian hot sauce made with chili peppers, herbs, and vinegar, which enhances the empanadas’ taste through its spiciness and acidity. Pair them with a refreshing beverage like a cold beer or a tropical fruit juice to balance the spiced filling.

Conclusion

Whether enjoyed on a bustling street in Bogotá or homemade in your kitchen, Empanadas Colombianas offer a true taste of Colombia. Their rich history combined with their unique flavors makes them a delightful dish to share with family and friends, offering both a culinary experience and a connection to Colombian culture.