COLOMBIAN BEEF AND POTATO EMPANADAS
Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.
Provided by J. Kenji López-Alt
Categories dinner, snack, finger foods, meat, vegetables, appetizer
Time 1h
Yield About 24 small empanadas (serves 6 to 8 as an appetizer)
Number Of Ingredients 13
Steps:
- Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
- Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
- In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
- Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
- Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
- Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
- Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
- In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
- Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.
COLOMBIAN EMPANADAS
Colombian Empanadas are a popular appetizer in Colombia and are served by most Colombian restaurants in the USA, best when served with aji salsa for dipping but they are still great just the way they are !
Provided by Jalynn8
Categories Steak
Time 2h30m
Yield 40 empanadas, 10 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the vegetables:.Heat 3 tablespoons of olive oil in a large stock pot. Add 3 minced cloves of garlic, chopped tomato, chopped green onions, chopped onion, chopped red bell pepper, chopped cilantro leaves, ½ teaspoon of ground cumin, 1 package Sazón Goya con azafran. Sautee over medium heat, stirring until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste. When done remove all contents from pot and set aside in a separate bowl.
- Prepare steak and potatoes:.In the large stock pot (or can use a slow cooker) add 1 whole head of garlic (smashed), 1 whole onion peeled and cut in half, 1 whole tomato cut in half,(sounds weird but is necessary for the broth) 3 beef bouillon cubes, flank steak and cover with water. Bring to a boil, lower heat and simmer the steak until very tender (about an hour). Peel and quarter potatoes and add to the pot, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender (about 25 minutes). Remove pot from heat and let the meat and potatoes cool in the broth.
- Remove the meat from the broth and slice into 1" cubes, then put cut up steak into a food processor and pulse it until it looks like ground beef *DO NOT OVER PROCESS, YOU DO NOT WANT TO MAKE BABY FOOD OUT OF THE STEAK*.
- Remove potatoes from the broth and set aside in a separate bowl, strain the broth and reserve it.
- Add the potatoes, the meat and vegetables into the same bowl. Add a little of the beef broth to the mixture and mix well, mashing the potatoes in the process.
- Prepare the dough:.Place 3 cups yellow masarepa (pre-cooked cornmeal) into a large bowl, add 2 teaspoons of sugar and salt and pepper to taste, incorporate the dry ingredients well before adding the liquid.
- Combine 1 cup of reserved broth, 2 ¼ cups of hot water and 1 tablespoon of softened butter.
- Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes.
- Making the empanadas:.To make the empanadas, put a small ball of dough (about the size of a golf ball) in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan.
- Add a tablespoon or so of the filling. Fold the circle of dough in half to form a half moon.
- Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying.
- you can fry them in a deep frier at 350ºF. You can also fry them on the stove at medium high temperature. Fry the empanadas for 5-7 minutes or until golden brown. Then put them on a paper towels to drain them.
- *Note: You can shape the empanadas a day ahead, and chill them until you are ready to fry. Once empanadas are cooked, keep them warm in a 200 degree oven until ready to serve.
BEEF AND POTATO EMPANADAS WITH SALSA PICANTE
Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!**
Provided by SlipC
Categories Lunch/Snacks
Time 50m
Yield 6 empanadas
Number Of Ingredients 21
Steps:
- To Prepare the Salsa Picante.
- Prepare the day before you plan to make the empanadas.
- In a medium sized container with a lid, mix all ingredients for the salsa picante.
- Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
- Keep refrigerated until ready to serve.
- To Prepare the Filling.
- In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
- In a large pot, combine the browned meat mixture with the remaining filling ingredients.
- Cover mixture with 1/2 inch of water and bring to boil.
- Let boil for one minute, then cover and turn heat to low.
- Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
- If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
- When the filling is ready, turn off heat and allow to cool to room temperature.
- To Prepare the Dough:.
- While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
- Knead until smooth and form.
- When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
- Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
- In the center of each circle, place approximately 2 Tbsp of filling.
- (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
- Fold the dough in half, so it covers the filling.
- Pinch the edges together.
- If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
- Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
- Serve with Salsa Picante.
Nutrition Facts : Calories 331.6, Fat 8.2, SaturatedFat 2.6, Cholesterol 25.7, Sodium 827.5, Carbohydrate 53.6, Fiber 6.6, Sugar 5.7, Protein 13.2
POPCORN MASA FOR EMPANADAS
Grinding boiled popcorn kernels in a wet mill or food processor produces a masa with much better flavor and texture than you can get with precooked cornmeal (masarepa). I use a Victoria-brand cast-iron mill, produced in Colombia, which costs about $50 online. This popcorn masa, a technique taught to me by the chef Carlos Gaviria, a scholar of regional Colombian cooking at the University of La Sabana, forms the crust for these Colombian Beef and Potato Empanadas.
Provided by J. Kenji López-Alt
Categories snack, finger foods, pastries, project, appetizer
Time 1h30m
Yield About 24 (3-inch) empanadas
Number Of Ingredients 2
Steps:
- To prepare popcorn kernels with a pressure cooker, combine kernels and 2 quarts water in the cooker. Cook at high pressure for 45 minutes. Remove from heat and allow the corn to cool naturally. Proceed to Step 4.
- To prepare popcorn kernels on the stovetop, place kernels in a large bowl and cover with 2 quarts of water. Cover and set aside overnight.
- The next day, transfer popcorn and water to a large saucepan. Bring to a boil over high heat, reduce to a simmer, then cover and cook until the popcorn is tender and kernels are starting to blow out (the tops should crack open and split), about 2 hours, adding more water as necessary to ensure that the popcorn is constantly submerged.
- To prepare masa in a grain mill, drain corn thoroughly and transfer to the hopper of a grain mill adjusted to the finest milling size. Mill popcorn onto a wooden cutting board. Sprinkle with 2 tablespoons water and 1 teaspoon salt, and fold and press to incorporate. Skip to Step 6.
- To prepare masa in a food processor, drain corn thoroughly and transfer to the bowl of a food processor. Add 2 tablespoons water and 1 teaspoon salt. Process until a coarse masa is formed, 1 to 2 minutes, scraping down the sides of the food processor as necessary. Transfer the masa to a wooden cutting board. Fold and press to incorporate.
- Continue kneading the masa by pressing it against the board with the heel of your hand until it forms a moist, easily workable dough. To test, take a small ball in your hand and press it flat. If the dough cracks when you press it, add more water 1 tablespoon at a time until it is smoother and workable. (Small cracks around the edges are OK.)
- Using a clean, damp kitchen towel or plastic wrap, cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag. Bring to room temperature before using.
- For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.
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- To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool.
- For each empanada, mound 2 tablespoons filling along middle of each dough disk. Fold in half to form half-moon shape and press edges together to seal. Roll edge to form 1/2-inch rim; crimp with fork. Place on prepared baking sheet. Refrigerate until cold, about 30 minutes.
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Cuisine South AmericanCategory DinnerServings 12Total Time 1 hr 57 mins
- To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool.
- For each empanada, mound 2 tablespoons filling along middle of each dough disk. Fold in half to form half-moon shape and press edges together to seal. Roll edge to form 1/2-inch rim; crimp with fork. Place on prepared baking sheet. Refrigerate until cold, about 30 minutes.
- Line bottom of 6- to 8-quart air fryer basket with parchment paper, slightly smaller than basket. Depending on air fryer settings, preheat to 360°F or 370°F for 3 minutes.
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