Colombian
Empanadas Colombianas
Crisp Colombian yellow-corn empanadas filled with finely seasoned beef, potato, tomato, and scallion.
8 servings · 50 minutes prep · 55 minutes cook
Ingredients
Beef and Potato Filling
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons Diamond Crystal kosher salt, divided
- 1 tablespoon avocado oil
- 1 cup finely chopped scallions, white and green parts
- 1 cup ripe tomato, peeled and finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- 3/4 pound ground beef, 85 percent lean
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped cilantro
Dough and Frying
- 2 1/2 cups yellow masarepa, such as P.A.N.
- 1 teaspoon ground achiote
- 1 teaspoon Diamond Crystal kosher salt
- 3 cups warm water, plus more if needed
- 1 tablespoon avocado oil
- Avocado oil, for deep-frying
Directions
Make the Beef and Potato Filling
- Put the potatoes in a saucepan, cover with cold water, and season with 1 teaspoon salt. Bring to a simmer and cook for 12 to 15 minutes, until completely tender. Drain well, then coarsely mash, leaving small pieces for texture.
- Heat the hogao oil in a skillet over medium. Cook the scallions for 3 minutes. Add the tomato, garlic, cumin, and achiote and cook for 8 to 10 minutes, until the tomato mixture is thick and no longer watery.
- Add the beef, remaining 1 teaspoon salt, and black pepper. Cook for 7 to 9 minutes, breaking the meat into very fine crumbles, until browned, at least {{temperature:160°F}}, and dry enough to mound on a spoon. Fold in the potatoes and cilantro. Taste for salt, spread on a tray, and refrigerate for 30 minutes; a cold, compact filling protects the seams.
Mix the Masarepa Dough
- Whisk the masarepa, achiote, and salt in a bowl. Stir in the warm water and 1 tablespoon oil until evenly hydrated. Rest for 10 minutes, then knead briefly. The dough should be supple and moist without sticking; add warm water or masarepa 1 tablespoon at a time as needed. Keep covered with a damp towel.
Fill and Seal
- Divide the dough into 16 equal balls. Working one at a time between two sheets of sturdy plastic, press each ball into a 5-inch circle about 1/8 inch thick. Place 2 packed tablespoons cold filling just off center, fold the plastic to bring the dough over, and press firmly around the filling to expel air.
- Seal the edge through the plastic, then trim into a neat half-moon with the rim of a 5-inch bowl. Smooth any cracks with damp fingers. Keep the shaped empanadas covered while the oil heats.
Fry and Drain
- Pour 2 1/2 inches avocado oil into a heavy pot and heat to 350°F. Fry 3 or 4 empanadas at a time for 4 to 5 minutes, turning once, until crisp and deep golden. Keep the oil between 340°F and 350°F so the shells set without splitting.
- Drain on a rack and let cool for 5 minutes before serving. Return the oil to 350°F between batches.
