Ingredients

For the Filling
½ cup scallions, finely chopped
⅓ cup fresh cilantro, finely chopped
¼ cup Roma tomato, diced
¼ cup hot sauce (adjust to taste)
½ cup water
¼ cup white vinegar
Salt and pepper, to taste (about ½ teaspoon salt and ⅛ teaspoon pepper)
1 lb steak (chuck), cooked and shredded
3 russet potatoes, peeled and diced
½ cup red onion, diced
¼ cup red bell pepper, diced
3 cloves garlic, minced
2 Roma tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Dijon mustard

For the Dough
Salt and pepper, to taste
2 cups precooked cornmeal (such as Harina PAN)
2 cups water
1 teaspoon salt
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 tablespoon neutral vegetable oil

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Instructions

In a pot, boil the diced potatoes in salted water until tender. Drain and mash slightly, leaving some texture.
In a large skillet, sauté the red onion, scallions, garlic, and red bell pepper over medium heat until softened.
Add the chopped tomatoes, cumin, paprika, Dijon mustard, salt, and pepper. Cook for a few minutes until the mixture is fragrant.
Stir in the cooked shredded beef and mashed potatoes. Mix well and cook for another 3–5 minutes.
Add the water and a bit of hot sauce, mixing until the filling is moist but not watery. Remove from heat and let cool.
In a bowl, combine the cornmeal, salt, chicken bouillon, cornstarch, and water. Mix until a soft dough forms. Add the oil and knead briefly until smooth.
Divide the dough into small balls and flatten each into a thin circle using your hands or a plastic sheet.
Place a spoonful of filling in the center of each circle. Fold over to form a half-moon shape and press the edges to seal.
Heat oil in a deep pan to 350°F (175°C).
Fry the empanadas in batches until golden and crispy, about 3–5 minutes per side.
Remove and drain on paper towels.
Serve hot with extra sauce or a simple mix of cilantro, vinegar, and hot sauce.

Author: Sarah DuRoss
Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Snack/Appetizer
Cuisine: Colombian

Nutrition

Calories: 220 kcal per empanada