Empanadas Antioquia Colombia Recipes

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EMPANADAS COLOMBIANAS (COLOMBIAN MEAT PIES)



Empanadas Colombianas (Colombian Meat Pies) image

Just about every culture has a variation of a meat pie. For example, Jamaican Beef Patties, Cornish Pasties, Chinese Pork Buns, Mediterranean Pide (Pita), and in the US Pot Pie. Even within a region or country the ingredients vary widely. This recipe is one version that my husband likes.

Provided by threeovens

Categories     Lunch/Snacks

Time 1h30m

Yield 20 meat pies

Number Of Ingredients 18

2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional)
1/2 teaspoon salt
2 cups white potatoes, peeled and cut into very small dice
1 chicken bouillon cubes (Vegeta) or 1 vegetable bouillon cube (Vegeta)
1 tablespoon olive oil
1/2 cup white onion, chopped
1 cup chopped tomato
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons red bell peppers, chopped
1 lb ground beef
salt & freshly ground black pepper
1 tablespoon cumin
1 teaspoon sazon goya (1 packet)
oil (for deep frying)

Steps:

  • Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
  • Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
  • In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.
  • Cook, stirring occasionally until tomatoes break down, about 15 minutes.
  • Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.
  • Stir in potatoes and mix well.
  • Heat oil (at least 2 inches) over medium high heat.
  • Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
  • Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
  • With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
  • Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.

Nutrition Facts : Calories 118.3, Fat 4.7, SaturatedFat 1.5, Cholesterol 15.4, Sodium 154.1, Carbohydrate 13.7, Fiber 1.5, Sugar 0.7, Protein 5.8

COLOMBIAN EMPANADAS



Colombian Empanadas image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon vegetable oil
1/4 pound ground pork
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 potato, peeled and finely chopped
1 tomato, peeled, seeded and chopped
4 tablespoons finely chopped cilantro
2 hardboiled eggs, chopped
1 tablespoon capers, rinsed, drained and chopped
Salt and freshly ground black pepper
1 recipe Cheese Pastry

Steps:

  • Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.
  • Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4 inch thick and cut out 3 inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.

COLOMBIAN EMPANADAS



Colombian Empanadas image

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

3 tablespoons olive oil
3 garlic cloves, minced
1 tomatoes, finely chopped
1/2 cup red bell pepper, finely chopped
6 green onions, finely chopped
1 small onion, finely chopped
1/4 cup cilantro leaf, chopped
salt and pepper
1/2 teaspoon ground cumin
1 (1 1/2 ounce) package sazon goya with azafran (saffron)
1/2 lb yellow potatoes or 1/2 lb white potato
1 lb flank steak
3 beef bouillon cubes
1 head garlic, smashed
1 whole onion, peeled and cut in half
1 tomatoes, cut in half
3 cups yellow masarepa (precooked cornmeal or harina de maiz)
2 teaspoons sugar
salt and pepper
1 tablespoon softened butter
1 cup reserved broth
2 1/4 cups hot water

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.

EMPANADAS - ANTIOQUIA, COLOMBIA



Empanadas - Antioquia, Colombia image

Empanadas Colombianas (Colombian Empanadas, great party item) (Pronounced ehm-pah-nah-dah) Empanadas are a tradition throughout the Hispanic world. Depending on what country you may find yourself, empanadas can vary greatly in flavor, uses and fillings. Even within one country, empanadas may be quite different from one region to the other. You see, empanadas developed very much along the same lines as Tacos and Burritos: Whatever happens to be available from leftovers or from the particular agriculture of a region, gets put inside the empanadas. In Colombia alone, there are a multitude of variations of the classic empanada starting from meat fillings to mashed potatoes, rice concoctions, squash, pumpkin, greens, jellies and other sweets, etc. Even in my home city of Medellín, empanadas can vary greatly from Envigado, to El Poblado, to San Pedro, to La Ceja, to Barbosa, to Belén, to Marique, to La Floresta to downtown (these are all suburbs of a city of over 3.5 million people)

Provided by Fabio

Categories     Vegetable

Time 2h30m

Yield 4-5 doz, 12 serving(s)

Number Of Ingredients 16

2 lbs yellow cornmeal (Goya brand)
3 -4 cups chicken broth (for use with the dry corn meal)
2 tablespoons dark brown sugar
2 tablespoons cassava meal (yuca starch)
1 tablespoon ground cumin (optional for the masa)
2 bunches green onions, cut into 1/4 bits
2 medium tomatoes, chopped into small chunks
1 bunch fresh cilantro, finely chopped
1/4 cup margarine or 4 tablespoons of your favorite cooking oil
2 cups cooked white rice
3 medium potatoes, boiled and cut into 1/2 inch chunks
2 lbs hamburger meat
2 tablespoons garlic powder (or minced garlic)
2 tablespoons ground cumin
1 tablespoon salt (I prefer Kosher salt)
1 teaspoon ground black pepper

Steps:

  • The Dough.
  • Mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. Cover the bowl and let the "masa" rest for about one hour.
  • The Filling.
  • In a frying pan, heat the butter, margarine or oil over medium heat and partially fry the onions and tomatoes. Add the hamburger meat and brown thoroughly. Drain.
  • In a large bowl, combine the browned meat mixture with the rice, potatoes, chopped cilantro and spices.
  • The Empanada.
  • Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
  • Roll the "masa" (dough) into little balls about 1" in diameter. Place the masa ball on top of a piece of plastic wrap or wax paper. Cover with another piece of plastic or wax paper and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. Remove from the plastic and, using your fingers, press the edges firmly together so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I take the tip of my finger and fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
  • Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
  • Cooking.
  • The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
  • However, tradition does not always mean that it is right. Most of the time tradition simply means "lack of technology and alternate methods.".
  • I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
  • If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
  • The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.
  • Waste not, want not.
  • I made a bunch of empanadas the other day and found that I had mad way too much masa for the amount of filling I had. I did not want to waste the masa nor did I want to put it in the refrigerator until the next time I made empanadas. So, I thought about it for a while. I had about two pounds of masa left so I added a large package of shredded Monterey Jack cheese, a whole lot more cumin, some more onion powder and garlic powder and a little more salt. I then browned one pound of ground sausage and added it to the mixture.
  • I rolled the mixture into 1" balls and deep fried them. They were great! I love it when my weird experiments turn into new recipes!

CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO



Chicken Empanadas - Colombia - Empanadas De Pollo image

Now it is time for a party! My middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together. As a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies. Everything is ready, I have everything prepared, including the masa. But, alas, in my excitement, I did not realize that I had run out of ground beef! With no time to spare, it is time to improvise. "I'll make chicken empanadas!" I thought. With no previous experience in the matter, I just grabbed 6 chicken thighs, cooked them and pulled the meat apart. So, below you will find my improvisation which, if I say so humbly, turned out as good or better than my beef empanadas. I love when an "experiment" is a success!

Provided by Fabio

Categories     For Large Groups

Time 3h

Yield 50 serving(s)

Number Of Ingredients 19

6 large chicken thighs (skin on for flavor)
2 stalks celery (cut in half)
1 white onion (cut into large chunks)
6 garlic cloves (peeled, whole)
1 carrot (cut into 4 inch chunks)
1 tablespoon kosher salt
1 tablespoon ground cumin
2 lbs cornmeal (Yellow or white, preferably Goya brand)
3 -4 cups chicken broth (for use with the dry corn meal)
2 tablespoons dark brown sugar
2 tablespoons cassava meal (yuca starch)
1 tablespoon ground cumin (for the masa) (optional)
2 bunches green onions, cut into 1/4 bits
2 medium tomatoes, chopped into small chunks
1 bunch fresh cilantro, finely chopped
1/4 cup margarine or 4 tablespoons your favorite cooking oil
3 medium potatoes (cut into 1/2 inch chunks and boiled)
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • The Chicken.
  • - Place chicken thighs in a large pot with 8 cups of boiling water.
  • - Add the celery, onion, garlic, Kosher salt and cumin.
  • - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
  • - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
  • - Cover the pot and continue to cook the stock on low heat.
  • - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
  • - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
  • The Dough.
  • - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
  • - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
  • The Filling.
  • - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
  • - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
  • - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
  • The Empanada.
  • - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
  • - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
  • - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
  • Cooking.
  • - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
  • - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
  • - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
  • - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
  • - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.

Nutrition Facts : Calories 117.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.9, Sodium 212.1, Carbohydrate 18, Fiber 1.9, Sugar 1.2, Protein 4.2

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2019-08-23 Peel off one side of the plastic and add 1 tablespoon of the beef filling. Fold the flattened dough in half to seal the edges to form the empanada, then peel off the other half of …
From cbc.ca


TASTY & TRADITIONAL COLOMBIAN EMPANADAS - YOUTUBE
Total time to make is only 55-65 minutes! I share with you my delicious recipe for my traditional Colombian Empanadas! Since we're all in quarantine, now is ...
From youtube.com


COLOMBIAN EMPANADAS - DELISH D'LITES
2020-03-25 To form the empanadas. Take a scoop of masa and make a ball about the size of a golf ball. Place the dough ball between 2 sheets of plastic wrap. Press the dough ball down, until it’s about 1/4″ thick, and 3″ in diameter. Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.
From delishdlites.com


EMPANADITAS DE CARNE (SMALL BEEF TURNOVERS) - MY COLOMBIAN …
2012-08-07 Instructions. To make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through. To make the dough: Place the flour and salt ...
From mycolombianrecipes.com


HOW TO CREATE COLOMBIAN EMPANADAS? - EMPANADAS IS EASY TO …
The colombian empanadas recipe is below. It's not a very complicated recipe. The stuffing you can make at you own liking. This recipe makes a filling made from chicken or meat. But how the filling is prepared is after your own taste. The total cooking time is approximately 1 hour, depending on quantity. Put together products you need. Salt ...
From colombiainfo.org


TRADITIONAL COLOMBIAN PORK EMPANADA RECIPE - FAT GIRL HEDONIST
2018-05-13 Instructions. Place potatoes in a medium saucepan and cover with water and boil until tender. Once cooked, remove potatoes and allow them to cool. Once cooled, you’ll be able to easily peel off the potato skins and then chop the potatoes. In another pot place the pork chops, 4 cups of water, 2 teaspoons of salt and 1 teaspoons of cumin and ...
From fatgirlhedonist.com


EMPANADAS - ANTIOQUIA, COLOMBIA RECIPE - FOOD.COM
Oct 21, 2012 - Empanadas Colombianas (Colombian Empanadas, great party item) (Pronounced ehm-pah-nah-dah) Empanadas are a tradition throughout the Hispanic world. Depending on what country you may find yourself, empanadas can vary greatly in flavor, uses and fillings. Even within one country, empanadas may be quite different from o…
From pinterest.ca


EMPANADAS COLOMBIANAS RECIPE RECIPES ALL YOU NEED IS FOOD
Jan 08, 2021 · For the vegetarian version of this Colombian Empanadas recipe, follow all the instructions and just omitting the beef ... Thank you so much for the empanadas recipe ! And many other recipes! Love my Colombian food so tasty!! Reply. Francisco. January 17, 2019 at 2:33 pm ... A mi familia les encantan las empanadas colombianas…
From stevehacks.com


MEGA EMPANADAS, ANTIOQUIA (+57 4 3429483)
MEGA EMPANADAS is located at: Cl. 30a #81-10, Medellín, Antioquia, Colombia. What is the phone number of MEGA EMPANADAS? You can try to dialing this number: +57 4 3429483
From vymaps.com


EMPANADAS COLOMBIANAS | A COLOMBIAN SAVORY PIE - FUSION …
In a large pot add potatoes and salt. Add enough water to cover potatoes. Boil over medium-high heat for 20 minutes or until tender. Drain and return to pan. While potatoes are cooking, add beef to another pot, add Sazon and enough water to cover beef. Bring to a simmer over medium heat, skim off any scum that forms.
From fusioncraftiness.com


TIPICAS EMPANADAS, ANTIOQUIA
L-133 A, Cra. 66 #49, Medellín, Antioquia, Colombia | Cafe, Food
From vymaps.com


EMPANADAS - ANTIOQUIA, COLOMBIA - RECEITA HOJE
Empanadas Colombianas (empanadas colombianas, grande item de festa) Empanadas são uma tradição em todo o mundo hispânico.Dependendo do país que você pode encontrar-se, empanadas pode variar muito em sabor, usos e recheios.Mesmo dentro de um país, as empanadas podem ser bem diferentes de uma região para outra. Veja bem, as empanadas …
From receitahoje.net


COLOMBIAN EMPANADAS (EMPANADAS COLOMBIANAS) | RECIPE
These Colombian Empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side. In Colombia, empanadas are. Lauren Lozano.
From pinterest.com


EMPANADAS VALLUNAS (FROM EL VALLE DEL CAUCA) - SWEET Y SALADO
2016-12-20 Just the same as with arepas, in Colombia you will find several types of empanadas. The empanadas made with potatoes and beef are the most popular, and by that I mean they are the ones people make or sell the most. But one of the most delicious are these empanadas vallunas, which come from the department of Valle del Cauca and are made with …
From sweetysalado.com


EMPANADAS ANTIOQUEñAS RECETA DE COLOMBIANA-RECETAS- COOKPAD
1/2 kg Maíz trillado, (en rigor se pone el maíz en remojo durante cinco días, cambiando el agua a diario. hay que escurrirlo y molerlo). 2 cdas. Panela raspada, es un ingrediente de la torta maduro (cocina colombiana), en méxico creo que se le conoce como piloncillo. Sal. 1/2 taza Hogao o chimichurri paisa, es una salsa salada o condimento ...
From cookpad.com


COLOMBIAN EMPANADAS (EMPANADAS COLOMBIANAS) - HISPANIC FOOD …
2018-07-09 Fill a large pot with vegetable oil and heat over medium heat to 360° F. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.
From hispanicfoodnetwork.com


AJí PICANTE (COLOMBIAN HOT SAUCE) - MY COLOMBIAN RECIPES
2020-09-30 Put the vinegar and habanero pepper in a blender for 2 minutes. Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well. Pour in a glass jar and cover. Refrigerate up to 10 days.
From mycolombianrecipes.com


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