Colombian Empanadas
Empanadas Colombianas is listed in Street Food for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
16
Simmer the meat in broth until tender, then shred or mince.
Boil the potatoes and mash coarsely.
Cook meat, potato, hogao, and cumin together until moist but not wet; cool.
Mix cornmeal, water, salt, and achiote oil and rest 10 minutes.
Flatten portions between plastic sheets, add filling, fold, and cut into neat semicircles with a bowl.
Seal the edges firmly.
Fry at 350°F/175°C for 4–5 minutes until crisp.
Drain and serve hot with ají.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
precooked yellow cornmeal
warm water
salt
achiote oil
beef
potatoes
hogao
cumin
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