Ingredients
Scale
- For the Dough:
- 2 cups pre-cooked cornmeal (such as Masarepa)
- 2 1/2 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- For the Filling:
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 medium potatoes, peeled and diced small
- 2 tablespoons vegetable oil for sautéing
- Oil for frying
Instructions
- Prepare the Dough: mix the cornmeal and salt, gradually adding water and kneading in vegetable oil. Let it rest for 10 minutes.
- Make the Filling: In a skillet, heat vegetable oil and cook ground beef, onion, and garlic until browned. Add spices and diced potatoes, cooking until tender.
- Assemble the Empanadas: Divide dough into balls, flatten, fill with meat mixture, and seal the edges.
- Fry the Empanadas: Heat oil to 350°F and fry empanadas until golden brown. Drain on paper towels.
Notes
- Use pre-cooked cornmeal (Masarepa) for the best texture.
- Adjust the water in the dough for consistency.
- Do not overfill to prevent bursting during frying.
- Keep a consistent oil temperature for even frying.
- Serve hot for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Deep-Frying
- Cuisine: Colombian
- Diet: Contains Meat
Nutrition
- Serving Size: 1 Empanada
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
