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.
COLOMBIAN EMPANADAS
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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 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.
EMPANADAS - ANTIOQUIA, COLOMBIA
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
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
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
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
EMPANADAS COLOMBIANAS (COLOMBIAN MEAT PIES)
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
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
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- In a medium bowl, mix together the corn flour and salt. Create a well in the center and pour in the water and olive oil. Mix until dough forms a ball. If the dough is on the drier side, add a splash or two of water until the dough feels moist and pliable. Wrap the ball of dough with plastic wrap and allow to rest on the kitchen counter for 15 to 20 minutes. Meanwhile, make the aji and filling.
- Bring a small pot of water to a boil. Add the diced potato and cook until tender, about 5-7 minutes. When done, transfer to a colander to drain. Mash the potato lightly with a fork and set aside.
- Rub your palms with a bit of oil (this will help it from sticking). Scoop a few tablespoons of dough (about 2 ounces) onto your palm and roll into a smooth ball. Place the ball in between two pieces of plastic wrap and using a rolling pin, gently press the dough into a circle. (It's ok if the dough cracks a bit around the edges, but if it cracks completely that means it's not moist enough. You can fix it by adding a splash of water to the balls of dough, kneading it in and then re-rolling it. Not a fun solution but I've done this and it works great.)
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- To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
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- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
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