Discover the Magic of Marta Ramirez Guerra’s Colombian Beef Empanadas: A Family Recipe to Savor

There’s something undeniably special about food that tells a story. For me, that story is wrapped in the enticing aroma of freshly fried empanadas, conjuring vivid memories of my abuela’s kitchen bustling with laughter and love. Among the endless array of dishes she crafted, her Marta Ramirez Guerra’s Colombian Beef Empanadas stood out as a family favorite. Each hefty bite, bursting with the richness of perfectly seasoned beef and crunchy potatoes, was a cozy reminder of home.

What makes these empanadas different from the rest? It’s the delicate balance between the freshly ground corn dough and the homemade beef filling that captures the heart. Unlike store-bought versions that often lack authenticity, these empanadas deliver a nostalgia-infused experience, reminding us why food is such a powerful connector among our loved ones.

So, get ready to roll up your sleeves! In this post, I’ll not only guide you through Marta’s cherished recipe but also share my tips and tricks to create perfect empanadas that will impress your family and friends. You’ll learn how to capture that homemade magic that makes these empanadas a must-try!

What Are Marta Ramirez Guerra’s Colombian Beef Empanadas?

Originating from Colombia, empanadas are a beloved street food that varies by region and personal touch. Marta Ramirez Guerra’s version shines especially bright, with a dough made from fresh corn and a savory filling of beef eye round steak, garlic, and vibrant vegetables.

These empanadas boast a satisfyingly crispy exterior that gives way to a tender, flavorful filling—think a symphony of taste and texture in every bite. They’re unique because of their use of fresh corn dough, which provides a slightly sweeter and more rustic flavor than traditional wheat-based doughs. Perfect for any occasion, from casual family dinners to festive gatherings, these empanadas are sure to become a staple in your home.

Why You’ll Love This Recipe

1. Authenticity That Shines Through: Unlike those bland store-bought versions, making Marta Ramirez Guerra’s Colombian Beef Empanadas from scratch allows you to control the flavors and quality. You can create that genuine Colombian vibe in your own kitchen!

2. Cost-Effective Comfort Food: With only a handful of ingredients that you probably already have at home, this recipe is light on your wallet. You won’t have to splurge at a restaurant when you can whip up a batch of these beauties at home.

3. Customization Galore: Don’t limit yourself! Feel free to switch up ingredients based on what you love or have on hand—from different types of meat to various spices. You can easily adapt the filling to suit your taste preferences or dietary needs.

4. Satisfying Yet Simple: Despite their complex flavors, these empanadas are simple to make. With clear steps and handy tips throughout, you’ll feel like a seasoned pro—even if it’s your first time frying!

5. Great for Meal Prep: These empanadas freeze beautifully. Just prepare a batch, freeze them, and pop them into hot oil for a quick snack or meal anytime you crave a taste of Colombia.

Ingredients Section

Corn Dough:

• 10 pieces corn on the cob: Fresh corn gives that authentic flavor; frozen corn can be used as an alternative.
• Salt, to taste: Use sea salt for a richer flavor.

Beef Filling:

• 1 lb beef eye round steak: For a tender filling, choose cuts that are great for slow cooking.
• 3 cloves garlic, peeled: Garlic complements the beef beautifully.
• 1 large potato, washed and peeled: The potato adds creaminess to the filling; feel free to substitute with sweet potato for a twist.
• ½ red pepper, finely chopped: Fresh bell peppers add sweetness and crunch.
• ½ green pepper, finely chopped: Another layer of vibrant flavor.
• ¼ cup green onions, finely chopped: These provide a fresh bite; feel free to use chives if you prefer.
• Salt, to taste: Personalize according to your palate.

For Frying:

• Sunflower, vegetable, or canola oil, as needed: Opting for sunflower oil will take you closer to the traditional flavor profile.

Colombian Ahogado:

• ¼ cup finely chopped red onions: A spicy kick from red onions.
• ¼ cup finely chopped white onions: For mild sweetness.
• ¼ cup finely chopped green onions: Brighten up your salsa with freshness.
• Cilantro, to taste, finely chopped: Adds freshness and an herbaceous touch.
• 1 jalapeño pepper, seeded, deveined, and finely chopped: Use according to your spice tolerance.
• Juice of 2 limes: A tangy hit that brightens the whole dish!

Prep Notes: Ensure your ingredients are at room temperature for the best results, and I always recommend using fresh produce when available for maximum flavor.

Step-by-Step Instructions

Corn Dough:

1. Remove Corn Kernels: Remove the kernels from the cob and boil them in water for about 20 minutes until tender.
2. Grind for Dough: Drain the water and grind the kernels using an electric grinder (or food processor) until they reach a dough-like consistency. Add salt and tiny amounts of water if needed to prevent stickiness.
   • Chef’s Tip: The dough should not stick to your fingers. Let it rest for at least 15 minutes to develop flavor.

Beef Filling:

1. Prepare the Steak: Cut the beef eye round steak into medium pieces and bring to a boil in salted water with garlic. Simmer on medium heat for about 20 to 25 minutes until tender.
2. Boil the Potato: Dice the potato into very small pieces and add it to boiling water. Cook until just tender—avoid complete cooking as the empanada will finish in the frying process.
   • Chef’s Tip: Season the potato with a pinch of salt while boiling for added flavor.
3. Combine Ingredients: Grind the cooked beef with red and green peppers in a food processor. Mix in the chopped green onions and boiled potatoes until well combined. Your filling is ready!

Assembly:

1. Form the Dough Balls: Portion the dough into golf ball-sized chunks and roll them into smooth balls. Flatten each ball using a tortilla press or the bottom of a bowl (about 4 inches wide). Use plastic barriers to prevent sticking.
2. Fill and Seal: Peel off one side of the plastic, place 1 tablespoon of beef filling in the center, fold the dough over, and press to seal the edges. Peel off the other plastic side. Repeat until all dough and filling are used.
3. Fry the Empanadas: Heat oil to 350°F (175°C) in a deep pan. Carefully drop the empanadas into the oil and fry for about 7 minutes, turning them halfway through until they are deep golden brown.
   • Chef’s Tip: Keep the oil hot but not smoking; it’s key for a crispy texture!
4. Serve with Colombian Ahogado: To make the ahogado, combine all your fresh ingredients and squeeze in lime juice. Adjust seasoning to taste, and enjoy your empanadas with this zesty salsa. Buen Apetito!

Expert Tips & Tricks

1. Fresh is Best: Use fresh corn for the dough; it elevates the dish to another level. If using frozen corn, thaw thoroughly before blending.
2. Meal-Prep Friendly: You can freeze uncooked empanadas by placing them on a baking sheet until solid, then transferring them to a freezer bag. They can go directly to the fryer without thawing.
3. Adjusting Spiciness: If your family prefers milder flavors, remove seeds from the jalapeño before chopping. Alternatively, add more peppers for a heat increase!
4. Avoid Soggy Bottoms: Ensure your oil is hot enough before adding empanadas, and don’t overcrowd the frying pan; that can lower the oil temperature.
5. Storage Tips: Cooked empanadas can be stored at room temperature for up to 2 hours, in the fridge for about 3 days, or frozen for up to a month. Reheat in the oven to regain crispiness!
6. Common Baking Troubleshooting: If you find your dough too sticky or crumbly, you may need to adjust the water in the dough or let it rest longer.

Serving Suggestions

These empanadas shine as a party appetizer, but they are also fabulous as a main course served with a fresh salad or steaming bowl of homemade soup. For a festive touch, pair them with freshly squeezed fruit juices or traditional Colombian beverages.

Present them on a lovely platter, garnished with fresh lime wedges and sprigs of cilantro for a colorful pop. When hosting, consider using small bowls filled with diverse dipping sauces to give your guests a variety of flavors to explore.

Variations & Substitutions

• Flavor Combinations: Swap beef for shredded chicken, pork, or even a vegetarian mix of mushrooms and cheese. The options are endless!
• Dietary Adaptations: Experiment with gluten-free or whole-grain flour for anyone with dietary restrictions.
• Seasonal Variations: Fill with summer vegetables like zucchini or butternut squash and spiced beans during harvest season for a seasonal twist.

Nutrition & Storage Info

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Makes about 20 empanadas
• Estimated Calories: Approximately 200 calories per empanada (may vary based on ingredients).
• Storage Instructions: Store cooked empanadas in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven for best results: 350°F for 10-15 minutes or until heated through.

FAQ Section

1. Can I make the dough ahead of time?

   • Yes! You can prepare the dough and keep it in the refrigerator for a day. Just make sure to let it come to room temperature before you start rolling.

2. What if I don’t have a tortilla press?

   • No worries! Just use the bottom of a bowl or a rolling pin. The key is to keep your dough even to ensure even cooking.

3. How do I avoid my empanadas bursting while frying?

   • Make sure to seal the edges tightly and avoid overfilling them. It’s all about that perfect balance!

4. Can I bake these instead of frying?

   • Baking is an option! Brush them with oil and place on a baking sheet at 400°F for about 20-25 minutes or until golden brown.

5. What can I serve with these empanadas?

   • They pair beautifully with avocado salads, cilantro-lime rice, or even a spicy dipping sauce!

6. Can I try different fillings?

   • Absolutely! Use any meats, cheese, or vegetables that you love. Get creative!

7. Are these empanadas gluten-free?

   • Typically, yes, when using corn as your base. Just ensure no gluten-containing ingredients are added elsewhere.

8. Can I use leftover meat for filling?

   • Yes! This is a great way to repurpose leftover grilled meats or even rotisserie chicken.

9. How do I tell when they are done frying?

   • They should be golden brown and floating in the oil. Use a slotted spoon to check the color.

10. What’s the best way to store leftover empanadas?

    • Let them cool and store in an airtight container. Heat in the oven for the best texture.

Conclusion

Marta Ramirez Guerra’s Colombian Beef Empanadas are a culinary delight bursting with flavor and nostalgia. They bring back a sense of home, warmth, and cherished memories that are simply unparalleled. I encourage you to gather your loved ones around the kitchen for this fun and flavorful cooking adventure; trust me, they’ll thank you for it!

Give this recipe a go, and I’d love to hear your feedback! Did you make it with any personal twists? Don’t forget to check out my other favorites on the blog to expand your culinary repertoire! Happy cooking!

Marta Ramirez Guerra’s Colombian Beef Empanadas

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• Author: chef-caterina
• Total Time: 60 minutes
• Yield: 20 empanadas 1x
• Diet: Gluten-Free

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Description

Authentic Colombian beef empanadas featuring a fresh corn dough and a rich beef filling, perfect for family gatherings and meal prep.

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Ingredients

Scale 1x2x3x

• 10 pieces corn on the cob, kernels removed
• Salt, to taste
• 1 lb beef eye round steak
• 3 cloves garlic, peeled
• 1 large potato, washed and peeled
• ½ red pepper, finely chopped
• ½ green pepper, finely chopped
• ¼ cup green onions, finely chopped
• Sunflower, vegetable, or canola oil, as needed for frying
• ¼ cup finely chopped red onions
• ¼ cup finely chopped white onions
• ¼ cup finely chopped green onions
• Cilantro, to taste, finely chopped
• 1 jalapeño pepper, seeded, deveined, and finely chopped
• Juice of 2 limes

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Instructions

1. Boil corn kernels in water for about 20 minutes until tender, then grind until a dough-like consistency is achieved.
2. Prepare the beef by boiling it in salted water with garlic for 20-25 minutes until tender.
3. Dice and boil the potato until just tender, seasoning with a pinch of salt.
4. Grind the cooked beef with red and green peppers, then mix in the green onions and boiled potatoes.
5. Portion the dough into golf ball-sized chunks, flatten them, and fill each with a tablespoon of beef filling, sealing the edges.
6. Heat oil to 350°F (175°C) and fry the empanadas for about 7 minutes, turning until golden brown.
7. Serve with Colombian ahogado salsa made of chopped onions, cilantro, jalapeño, and lime juice.

Notes

Use fresh produce for the best flavor. Empanadas freeze well and can be cooked directly from frozen.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Colombian

Nutrition

• Serving Size: 1 empanada
• Calories: 200
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 35mg