Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Colombian Empanadas are filled with tender braised beef, potatoes, warm spices, and fried until deeply golden and crisp. The filling can easily be made ahead, making assembly much more manageable for a weekend cooking project or gathering. Serve them up with a bright, fresh aji picante and a side of my yucca fries.
This is the kind of cooking project thatโs especially fun to make with family or friends gathered around the kitchen. These crispy empanadas are a labor of love but absolutely worth it. The cornmeal dough fries up crunchy and golden while the savory filling stays soft and flavorful inside. I like using flank steak here because it braises beautifully and shreds easily into the filling. And donโt skip the aji picante, it takes these to the next level, trust me.
Got leftover filling? Itโs delicious spooned over rice. The flavors remind me a bit of my ropa vieja and picadillo recipes.
Ingredients Youโll Need for Colombian Empanadas
- Flank steak – This cut becomes tender and shreddable after a long braise, giving the filling rich flavor without becoming greasy. Chuck roast also works if you prefer an even richer filling.
- P.A.N. precooked yellow cornmeal – This is essential for the empanada dough’s authentic texture and flavor. It creates the signature crisp shell thatโs sturdy enough for frying while staying tender inside.
- Potato – Beef and potatoes are just the perfect combo. The potato adds creaminess and helps bind the filling together so it stays cohesive inside the empanadas. You can use either russet or yukon gold here.
- Sazon and dry spices – Sazon gives that savory umami flavor. I like to add cumin, coriander, paprika, garlic powder, and onion powder for a little extra seasoning. If you donโt have Sazon, you can increase the spices and salt slightly.
- Aji Picante – The fresh mixture of tomato, cilantro, jalapeรฑo, lime, and vinegar cuts through the richness of the fried empanadas and brightens every bite.
For the rest of the ingredients, please refer to the recipe index card below!
Kitchen Tools for Easy Assembly
I find that these tools (that you probably already have in your kitchen) make assembling empanadas much easier.
Deli container – I like using a round deli container to neatly stamp and seal the empanadas so they all cook evenly and look uniform.
Plastic wrap or food storage bag – Pressing the dough between sheets of plastic keeps it from sticking and makes the empanadas much easier to shape.
Cookie cutter – This can also be used to trim the edges instead of the deli container if you have it.
Plate – A flat plate is an easy way to evenly press the dough into thin discs without needing any special equipment.
Rolling pin or wine bottle – If you need a thinner disc, a rolling pin gives you a bit more control while shaping.
How to Make Colombian Empanada Filling
- Sear the flank steak until deeply browned on both sides.
- Braise the steak in the oven with aromatics until fork-tender.
- Add the potato and tomato during the final 30 minutes.
- Remove everything from the braising liquid.
- Transfer the cooked meat to a cutting board and shred it with two forks.
- Sautรฉ the onions, peppers, and garlic until fragrant and softened.
- Stir in the tomato and spices.
- Stir in the mashed potato, shredded beef, and broth until the mixture looks cohesive and slightly thickened. Let cool!
How to Assemble Colombian Empanadas
- Mix the cornmeal, warm water, broth, olive oil, and salt until a smooth dough forms. Let it rest for 20 minutes.
- Weigh out 100-gram dough balls.
- Press each dough ball into a thin disc between plastic sheets.
- Fill with the beef mixture.
- Fold the dough over.
- Use a deli container or cutter to seal and trim the empanadas.
- Remove excess dough scraps and set aside for more empanadas.
- Fry the empanadas in 375ยฐF oil until deeply golden brown and crisp, about 6 minutes per batch.
- Drain on paper towels and serve hot with aji picante.
Quick Tips for the Best Colombian Empanadas
Break up any cornmeal clumps while mixing the dough.
Run the dough through your fingers as you mix to make sure itโs completely smooth before resting. Clumps can cause the dough to crack when assembling.
Use plastic wrap or a cut storage bag for shaping.
The dough can be delicate, and I find the plastic helps prevent sticking while making the discs easier to fold.
Taste the filling before assembling.
Since the dough is fairly neutral, the filling should taste well-seasoned on its own.
The aji picante gets better as it sits.
Making it a few hours ahead gives the flavors time to meld together.
Divide the work over two days if needed.
I like braising the beef and making the filling the day before so assembly and frying feel much easier.
Make-Ahead, Storage & Reheating
Make Ahead:
The beef filling and aji picante can both be made up to 2 days ahead and stored in the refrigerator. You can also shape the empanadas a few hours before frying and keep them tightly covered in the fridge.
Storage:
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. They can also be frozen after frying for up to 2 months.
Reheating:
Reheat in a 375ยฐF oven or air fryer until hot and crispy again, about 10-15 minutes. Avoid microwaving if possible since the crust softens quickly.
If you tried this Colombian Empanadas recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Colombian Empanadas
Equipment
- Dutch oven
- Large skillet
- Large pot
- Frying Spider
Ingredients
For the braised beef:
- 1 pound flank steak
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- ยฝ yellow onion
- 3 green onions
- ยผ bunch cilantro
- 1 head of garlic
- 1 tablespoon chicken bouillon
- 1 roma tomato
- 1 russet potato
For the aji picante:
- 1 roma tomato, finely chopped
- 2 green onions, finely chopped
- 3 tablespoons finely chopped cilantro
- 1 jalapeรฑo, finely chopped
- 1 tablespoon white vinegar
- 1 lime, juiced
- 1 teaspoon kosher salt
For the filling:
- 1 tablespoon olive oil
- ยฝ yellow onion, minced
- 1 red bell pepper, minced
- 3 garlic cloves, minced
- 3 green onions, minced
- ยผ cup chopped cilantro
- 1 packet Sazon
- 1 teaspoon cumin
- ยฝ teaspoon coriander
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon paprika
- ยฝ teaspoon kosher salt
- ยผ cup beef broth, braising liquid from the meat
For the empanada dough:
- Oil, for frying
- 2 ยฝ cups P.A.N. precooked yellow cornmeal
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1ยฝ cups warm water
- 1 cup warm beef broth, braising liquid from the meat
Instructions
To Make the Braised Beef:
- Preheat the oven to 350degreesF. Season the flank steak with salt on both sides. In a 5-quart Dutch oven, heat oil over high heat. Sear the steak for 5 minutes and flip, sear for another 5 minutes. Weโre looking for a nice golden brown sear on both sides.
- Once the steak is seared, add the yellow onion, green onions, cilantro, and garlic. Then add about 8 cups of water or enough to cover the meat and aromatics. Now, stir in the chicken bouillon and bring to a simmer.
- Cover the pot and transfer to the oven for 2 hours until the meat is fork-tender and falling apart. At the 1ยฝ-hour mark, add the potato and roma tomato, adding a bit more water if necessary so that the potato and tomato are submerged in the liquid. Transfer the pot back to the oven for another 30 minutes until everything is tender.
- Remove the pot from the oven and remove the potato and tomato from the broth. Set them aside and let them cool enough to handle. Weโll add them to the filling later.
- Remove the meat from the pot and onto a cutting board, reserving the broth. Weโll use the broth for the dough and the filling. Use two forks to shred the beef and set aside.
To Make the Aji Picante:
- While the meat is braising in the oven, combine all of the ingredients for the aji picante with a splash of water in a small bowl or jar. Give it a mix and taste it. Add a bit more salt if it needs it. Then cover and refrigerate until ready to serve with the empanadas.
To Make the Filling:
- Peel and gently mash the potato, leaving some medium-sized chunks. Then dice up the roma tomato, itโs totally fine if itโs super soft.
- Heat oil in a large skillet over medium heat. Add the yellow onion, red pepper, garlic, green onions, and cilantro. Sautรฉ until softened, about 5 minutes. Then add the tomato, sazon, dry spices, and salt. Cook for another 2-3 minutes. Then add the mashed potato, shredded beef and reserved beef broth. Allow the filling to cool for 20 minutes before assembling the empanadas.
To Make the Dough:
- Meanwhile, make the dough. In a medium bowl, add the cornmeal, salt, olive oil, water, and broth. Use your hands to mix everything until a dough forms. Feel for lumps and break them up with your fingers. Form the dough into a smooth ball. Then, cover the dough with plastic wrap and let it rest for 20 minutes to hydrate.
To Assemble & Fry:
- Fill a large pot with oil about 4 inches deep, heat the oil to 375โ.
- Measure out 100-gram dough balls (a little larger than a golf ball), you should have about 10-12.
- Now, cut a gallon storage bag along the seams so you have 2 pieces of plastic. Alternatively, you can use 2 pieces of plastic wrap roughly the same size. On a work surface, place one piece of plastic wrap, and then place a dough ball. Place the other piece of plastic on top then use a plate to press the dough down into an even disc about โ -inch thick. You can use a rolling pin for this as well.
- Remove the top plastic. Then, add 2 heaping tablespoons of filling to the center of the disc. Use the bottom plastic to help you fold one side of the disc over the filling. Now, use a deli container or small bowl about 5 inches wide to stamp out and seal the empanadas. Use any scraps to roll out extra empanadas, if possible. Repeat with the remaining empanadas.
- Once youโve assembled all of the empanadas, keep them covered with a kitchen towel to prevent them from drying out and cracking. When the oil reaches 375โ, fry the empanadas in batches of three for 6 minutes until golden brown and crispy.
- Remove them from the oil and drain on a paper-towel-lined baking sheet. Serve the empanadas hot with aji picante on the side.
Notes
Quick Tips
Break up any cornmeal clumps while mixing the dough.Run the dough through your fingers as you mix to make sure itโs completely smooth before resting. Clumps can cause the dough to crack when assembling. Use plastic wrap or a cut storage bag for shaping.
The dough can be delicate, and I find the plastic helps prevent sticking while making the discs easier to fold. Taste the filling before assembling.
Since the dough is fairly neutral, the filling should taste well-seasoned on its own. The aji picante gets better as it sits.
Making it a few hours ahead gives the flavors time to meld together. Divide the work over two days if needed.
I like braising the beef and making the filling the day before so assembly and frying feel much easier.
Make Ahead, Storage, & Reheating
Make Ahead:The beef filling and aji picante can both be made up to 2 days ahead and stored in the refrigerator. You can also shape the empanadas a few hours before frying and keep them tightly covered in the fridge. Storage:
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. They can also be frozen after frying for up to 2 months. Reheating:
Reheat in a 375ยฐF oven or air fryer until hot and crispy again, about 10-15 minutes. Avoid microwaving if possible since the crust softens quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
