Beef and Potato Empanadas
In many Colombian regions, it’s very easy to find beef and potato empanada stands, the favorite of many people. I love them, and that amazing mixture of flavors in every bite. They sometimes taste better when accompanied by ají (view recipe here), and I like them with some lemon wedges.
These empanadas can be made using beef or pork meat. Use the one you like better or the one that you have. In the recipe I’m sharing with you today, I used shredded pork, and I prepared it in advance. It has an amazing flavor!
You can also prepare a large quantity of these empanadas to later wrap and store them. That way, whenever you start craving, you can just pop it in the oven or frier.
Other empanada recipes:
- 2 potatoes
- 1 tomato cut into cubes
- ½ green onion or 1 chopped garlic
- 1 pinch cumin
- 1 cup corn flour
- 1 cup water
- Salt to taste
- Oil for frying
- Create a puree with the potatoes: peel, cut into cubes, cook in enough water and salt.
- Cook the meat with your choice of seasoning.
- Once ready, pull apart with the help of two forks.
- Prepare a guiso with the tomato, garlic or onion, a bit of salt and cumin.
- Add the pulled meat and the potato puree to the guiso.
- Combine the corn flour, water, salt if desired, a little bit of color or achiote.
- Knead until it becomes a dough.
- Place a sheet of greased saran wrap.
- Create a ball, cover in plastic and then flatten using a roller.
- Add a portion of the potato and meat onto the dough.
- Fold the plastic so it completely covers the filling.
- Cut the dough with a cup or a mold for empanadas, making sure the edges are sealed so the filling won’t slip out.
- Fry the empanadas in hot oil until they look golden and crispy.
- Let them rest over absorbent paper and serve hot with ají or lemon slices.