How to make Colombian Empanadas

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while pork is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes are nutritious, while cauliflower is low-carb.

Cube the boneless blade steaks and marinate with olive oil, cumin, black pepper, and salt; let sit for a day.

Sear the marinated meat in a hot pan with oil.

Add chopped garlic and red onion to the pan and sauté.

Pour in about two cups of chicken stock and bring to a boil; cover and slow cook for a few hours until the meat is tender.

Prepare the dough by mixing two and a half cups of warm water (with a chicken bouillon cube) and a tablespoon of butter.

Add two cups of pre-cooked yellow cornmeal to the water mixture and mix until combined, achieving a play-dough-like consistency.

Let the dough rest for about 30 minutes to a couple of hours.

Boil and mash the potatoes, then mix with the shredded beef and season with salt and black pepper.

Take about an inch ball of dough, flatten it, and add a spoonful of the beef and potato mixture in the center.

Fold the dough over to create a half-moon shape and seal the edges by pinching or using a bowl to press down.

Heat oil to 340-350°F and deep fry the empanadas until golden brown, about 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary