Colombian Empanadas
Crispy cornmeal empanadas stuffed with sofrito-spiced braised beef and potatoes, and served with a fresh aji picante.
Servings: 5 people
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
- ½ yellow onion
- 3 green onions
- ¼ 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 jalapeño finely chopped
- 1 tablespoon white vinegar
- 1 lime juiced
- 1 teaspoon kosher salt
For the filling:
- 1 tablespoon olive oil
- ½ yellow onion minced
- 1 red bell pepper minced
- 3 garlic cloves minced
- 3 green onions minced
- ¼ cup chopped cilantro
- 1 packet Sazon
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ cup beef broth braising liquid from the meat
For the empanada dough:
- Oil for frying
- 2 ½ cups P.A.N. precooked yellow cornmeal
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1½ 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. We’re 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 1½-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. We’ll add them to the filling later.
- Remove the meat from the pot and onto a cutting board, reserving the broth. We’ll 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, it’s totally fine if it’s super soft.
- Heat oil in a large skillet over medium heat. Add the yellow onion, red pepper, garlic, green onions, and cilantro. Sauté 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 375℉.
- 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 ⅛-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 you’ve assembled all of the empanadas, keep them covered with a kitchen towel to prevent them from drying out and cracking. When the oil reaches 375℉, 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 it’s 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 375°F oven or air fryer until hot and crispy again, about 10-15 minutes. Avoid microwaving if possible since the crust softens quickly.
Nutrition
Serving: 2g | Calories: 279kcal | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 1746mg | Potassium: 738mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 3mg
