Traditional Colombian fried empanadas with yellow corn masa dough filled with seasoned beef and potatoes. Deep-fried until golden and crispy with distinctive corn flavor and crunch, served with ají sauce for Colombia's favorite street food snack.
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13 items
Combine yellow corn flour and salt in large bowl, gradually add warm water while mixing until smooth dough forms
Cover dough with damp cloth and let rest for 15 minutes
Heat 2 tablespoons oil in large pan over medium heat and sauté onion and garlic until softened
Add ground beef and cook, breaking it up, until browned
Add potatoes, tomato, cumin, achiote, salt, and pepper, stir well
Add 120ml water, cover, and until potatoes are tender and liquid absorbed, about 12-15 minutes
Remove filling from heat and let cool completely
Divide dough into 12-14 equal portions and roll each into ball
Cut plastic bag into two sheets for pressing dough (prevents sticking)
Place dough ball between plastic sheets and press flat with heavy pot or tortilla press to 12cm circle
Place 2 tablespoons filling on one half of circle, leaving small border
Fold dough over filling to create half-moon and seal edges firmly by pressing with fingers
Heat vegetable oil in deep pot or fryer to 180°C (350°F)
Fry empanadas in batches, 3-4 at a time, for 4-5 minutes per side until deep golden brown
Drain on paper towels and serve hot
