Empanadas are a typical dish of Colombian gastronomy . It is a cornmeal dough filled with meat, chicken, pork, potato, rice and/or vegetables, which is fried in hot oil until golden and crispy. Often, they are served with a chili and lemon sauce.
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This dish has become one of the most popular options for breakfast , lunch, dinner, and snacks in Colombia . Colombian empanadas are very versatile and can be customized in many ways, depending on the region and personal tastes. For example, in some regions, ingredients such as cassava, plantain, or goat meat are used. In Colombia, empanadas are an integral part of the culinary culture, and can be found in many parts of the country. In cities, they are sold at street stalls and specialized restaurants, while in rural areas, they are cooked in homes and small local businesses.
Colombian empanadas are prepared with cornmeal dough, water and salt. The dough is kneaded until smooth and divided into small portions to form the empanadas. The filling can be made with a variety of ingredients, such as beef, pork, chicken, potato, rice, and peas. The stuffing is seasoned with cumin, garlic, and other seasonings, and simmered until tender and cooked through.
How to prepare Colombian empanadas: step by step recipe
Ingredients
For the mass:
2 cups of cornmeal
2 cups of hot water
1 teaspoon salt
For the filling:
2 cups of cooked and shredded beef
1 small onion chopped
1 small chopped tomato
1 small red bell pepper chopped
2 minced garlic cloves
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
To fry:
Vegetable oil
Preparation
Prepare the dough : In a large bowl, mix the cornmeal, hot water, and salt. Mix well until the dough is smooth and without lumps. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Prepare the filling: In a skillet, heat the vegetable oil over medium heat. Add the onion, tomato, bell pepper, and garlic, and sauté for 5 minutes or until the vegetables are tender. Add the shredded meat and season with cumin, oregano, salt and pepper to taste. Mix well and cook for 5 more minutes. Remove from the fire and let cool.
Form the empanadas : Take a portion of dough the size of a golf ball and form it into a ball. Place the ball of dough between two plastic sheets and roll it out with a rolling pin until it is about 1/4-inch thick. Remove the top layer of plastic and add a tablespoon of filling in the center of the dough. Fold the dough over the filling to form a crescent. Seal the edges by pressing with your fingers or a fork. Repeat this process until you have used all the dough and filling.
Fry the empanadas: Heat enough oil in a skillet over medium-high heat. When the oil is hot, add the empanadas and fry them for 2-3 minutes on each side or until golden and crisp. Remove the empanadas from the pan and place them on absorbent paper to remove excess oil.
Serve the empanadas: Serve the empanadas hot with a chili sauce or guacamole and enjoy! You can also serve them with a salad for a more complete meal.