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Empanadas Colombiennes

Name: Empanadas Colombiennes
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: CO
Ingredients: 300g beef flank or skirt steak; 400g yellow potatoes, peeled and diced; 2 tomatoes, finely diced; 4 scallions, finely chopped; 2 cloves garlic, minced; ½ tsp ground cumin; ½ tsp ground achiote (annatto); 300g yellow pre-cooked corn flour (masarepa); 450ml warm water; 1 tsp salt, plus more to taste; 750ml neutral oil, for frying; 1 small bunch coriander, finely chopped (for the ají); 1 hot chili, finely chopped (for the ají); 3 tbsp white vinegar mixed with 3 tbsp water and lime juice (for the ají)

Photo : Frederick Medina / Unsplash

⏱

45m

Prépa

🔥

40m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Chaussons croustillants à la pâte de maïs, farcis de bœuf, pomme de terre et hogao, servis avec une sauce ají.

#colombian#empanadas#corn#beef#potato#fried#street-food#aji

Portions

Ingrédients

Nutrition

calories430

protein16g

carbs50g

fat18g

fiber4g

Par portion

Étapes

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Cook beef and potatoes

Simmer the beef in salted water for 30 minutes until tender, then shred finely. Boil the potatoes for 12 minutes until soft and roughly mash.

⏱30:00

Make the filling

Fry the scallions, tomato, garlic, cumin and half the achiote in a little oil for 6 minutes to make a hogao. Stir in the beef and potatoes, season well with salt and let cool.

⏱6:00

Make the dough

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Shape the empanadas

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Fry and make the ají

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Cook beef and potatoes

Simmer the beef in salted water for 30 minutes until tender, then shred finely. Boil the potatoes for 12 minutes until soft and roughly mash.

⏱30:00

Make the filling

Fry the scallions, tomato, garlic, cumin and half the achiote in a little oil for 6 minutes to make a hogao. Stir in the beef and potatoes, season well with salt and let cool.

⏱6:00

Make the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape the empanadas

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry and make the ají

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Colombia (nationwide)📅 Colonial era onwards🥟 CO

Empanadas reached the Americas from Spain, but in Colombia the wheat pastry was replaced with corn dough, inherited from indigenous cooking. The result is thinner, crisper and naturally golden.

They're sold on street corners, in bakeries and at every celebration, and a bowl of homemade ají is always on the side.

⭐ Why It's Famous

The crunchy corn shell, savoury filling and bright, spicy ají make them Colombia's favourite snack.

💡 Fun Fact

In Colombia, it's practically mandatory to squeeze lime over an empanada and spoon ají into each bite — eating one plain is considered a missed opportunity.

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