Description
Authentic Colombian beef empanadas featuring a fresh corn dough and a rich beef filling, perfect for family gatherings and meal prep.
Ingredients
Scale
- 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
Instructions
- Boil corn kernels in water for about 20 minutes until tender, then grind until a dough-like consistency is achieved.
- Prepare the beef by boiling it in salted water with garlic for 20-25 minutes until tender.
- Dice and boil the potato until just tender, seasoning with a pinch of salt.
- Grind the cooked beef with red and green peppers, then mix in the green onions and boiled potatoes.
- Portion the dough into golf ball-sized chunks, flatten them, and fill each with a tablespoon of beef filling, sealing the edges.
- Heat oil to 350°F (175°C) and fry the empanadas for about 7 minutes, turning until golden brown.
- 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