This Colombian Empanada Recipe Made with Cornmeal is the perfect way to experience the rich flavors and textures of traditional Colombian cuisine. Each bite offers a delightful combination of crispy golden cornmeal dough with a savory beef and potato filling seasoned with spices like cumin and paprika. These empanadas are the ultimate snack or party dish, especially paired with a spicy aji sauce for an authentic touch.
Table of Contents
- Why This Recipe Works
- Everything You Need for Colombian Empanada Recipe Made with Cornmeal
- How To Make Colombian Empanada Recipe Made with Cornmeal Step by Step
- The History Behind Colombian Empanadas
- Easy Ingredient Swaps
- Meal Prep, Storage, and Reheating Tips
- Serving Ideas for Colombian Empanadas
Why This Recipe Works
- This recipe uses pre-cooked yellow cornmeal, ensuring a quick and manageable dough preparation process. Even busy cooks can make this traditional dish without spending hours in the kitchen.
- The beef and potato filling is seasoned with bold spices like cumin and paprika, delivering rich flavors that complement the crispy texture of the empanada shell. It’s a satisfying combination that pairs perfectly with a spicy dipping sauce.
- Frying the empanadas creates a golden, crunchy exterior that seals in the juicy filling. The result is a snack that’s both hearty and indulgent, ideal for entertaining or enjoying as a treat.
- This recipe scales beautifully, making it perfect for gatherings or meal prep. You can easily double the ingredients to prepare more empanadas for a crowd or freeze extras for later enjoyment.
Everything You Need for Colombian Empanada Recipe Made with Cornmeal
- 2 cups yellow cornmeal (pre-cooked cornmeal, such as masarepa)
- 2 1/2 cups warm water
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 cup diced white onion
- 2 cloves garlic, minced
- 1/2 cup diced tomato
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup diced cooked potatoes
- Vegetable oil (for frying)
Using pre-cooked yellow cornmeal, like masarepa, is crucial to achieving the authentic texture of Colombian empanadas. It forms a pliable dough with a distinct corn flavor that crisps up beautifully during frying.
How To Make Colombian Empanada Recipe Made with Cornmeal Step by Step
- In a large mixing bowl, combine the yellow cornmeal, warm water, and salt. Mix thoroughly until a smooth dough forms, then cover and set aside for 10 minutes to allow it to rest.
- Heat a medium skillet over medium heat and add the ground beef. Cook the beef until fully browned, using a spatula to break it into smaller pieces as it cooks.
- Add the diced onion, minced garlic, and diced tomato to the skillet. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Season the filling with ground cumin, paprika, and black pepper, stirring to combine evenly. Mix in the diced cooked potatoes and let the filling cool slightly before assembling.
- Divide the rested cornmeal dough into small balls, approximately 2 inches in diameter. Flatten each ball into a thin disc using your hands or a tortilla press.
- Place a spoonful of the meat and potato filling in the center of each disc. Fold the dough over into a half-moon shape, pressing the edges to seal, then crimp the edges with a fork for added security.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the empanadas in batches for 3-4 minutes per side, or until they are golden and crispy. Remove from the oil and drain on paper towels.
- Serve the empanadas warm with a spicy aji sauce or salsa for dipping.
The History Behind Colombian Empanadas
Empanadas are deeply rooted in Colombian culinary traditions, often enjoyed as a street food or festive snack. The use of cornmeal in empanadas reflects the country’s agricultural heritage, as corn is a staple ingredient in many regional dishes.
Each region in Colombia has its own twist on empanadas, with variations in fillings that range from chicken to seafood alongside vegetarian options. This diversity highlights the adaptability and cultural significance of empanadas in Colombian cuisine.
You might also enjoy our how to make authentic colombian.
Easy Ingredient Swaps
- If you don’t have pre-cooked yellow cornmeal, you can substitute finely ground polenta, though the flavor and texture may differ slightly. Polenta tends to produce a firmer dough when cooked.
- Ground turkey can be used instead of beef for a leaner alternative. Adjust the seasoning slightly to match the milder flavor of turkey by adding an extra pinch of cumin or paprika.
- Sweet potatoes can replace regular potatoes for a hint of sweetness that complements the spiced meat filling. This swap adds a deeper caramelized flavor to the empanadas.
Meal Prep, Storage, and Reheating Tips
To store leftover empanadas, let them cool completely before placing them in an airtight container. Refrigerated empanadas last up to 3 days, while freezing extends their shelf life to 1 month.
For more ideas, check out our colombian arepas con queso.
For reheating, the best method is using an oven at 375°F (190°C) for 10-15 minutes to restore their crispy texture. Avoid microwaving, as it can create a soggy shell and diminish the crispy effect.
Looking for something similar? Try our chicken empanada.
If prepping ahead, you can assemble the empanadas and freeze them un-fried. Fry directly from frozen, adding an extra minute or two to the cooking time.
Serving Ideas for Colombian Empanadas
- Pair Colombian empanadas with a spicy aji sauce for an authentic dipping experience. The tangy heat of the sauce complements the savory flavors of the filling and the crispy dough.
- Serve alongside a fresh avocado salad for a balance of creamy and crunchy textures. The coolness of avocado contrasts beautifully with the fried empanadas.
- Enjoy these empanadas with a glass of Colombian refajo, a refreshing mix of beer and soda. It’s a popular pairing that enhances the richness of the meal.
- Offer rice and beans on the side to create a more substantial lunch or dinner plate. These traditional staples make the dish even heartier and filling.
Colombian Empanada Recipe Made with Cornmeal
Ingredients
Method
- In a large mixing bowl, combine the cornmeal, warm water, and salt. Mix until a smooth dough forms. Cover and set aside for 10 minutes.
- Heat a medium skillet over medium heat. Add ground beef and cook until browned and fully cooked, breaking it apart with a spatula.
- Add the diced onion, garlic, and diced tomato to the skillet. Sauté for 3-4 minutes until the vegetables soften.
- Season the filling with ground cumin, paprika, and black pepper. Stir in the cooked potatoes and mix well. Remove from heat and let the filling cool slightly.
- Divide the cornmeal dough into small balls, about 2 inches in diameter. Flatten each ball into a thin disc using your hands or a tortilla press.
- Place a spoonful of the meat and potato filling in the center of each disc. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the empanadas in batches, cooking for 3-4 minutes per side or until golden and crispy. Remove and drain on paper towels.
- Serve the empanadas warm with your favorite dipping sauce, such as aji or salsa.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
