Opt out or, About 24 small empanadas (serves 6 to 8 as an appetizer), medium Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch cubes (1 heaping cup), Kosher salt and freshly ground black pepper, small white or yellow onion, finely minced, teaspoon granulated chicken bouillon, plus more as needed (optional), quarts vegetable, canola, peanut or soybean oil, A Colombian Chef Shares His Secret To Better Empanadas. Taste and adjust seasoning with more salt, bouillon and pepper to taste. Add the beef bouillon cubes to the pot. Remove pot from heat and let the meat and potatoes cool in the broth. Remove hogao from You can make the empanadas ahead of time and chill them until you are ready to fry them. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt. Get easy-to-follow, delicious recipes delivered right to your inbox. Place the masarepa into a large bowl. By using The Spruce Eats, you accept our, Salteña de Carne Recipe: Bolivian-Style Beef Empanadas, Pressure Cooker Moroccan Lamb or Beef Tagine With Prunes, Moroccan Tagine With Quinces (Safarjal) and Honey, Family Pot Roast With Potatoes and Carrots. Stir the sausage into the potato mixture, and let the filling cool. (The filling should form cohesive balls when gently packed.) Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat. Drain on paper towels. Repeat with remaining empanadas. In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Featured in: https://www.unacolombianaencalifornia.com/2020/07/colombian-empanadas My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. Get recipes, tips and NYT special offers delivered straight to your inbox. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. The deep-fried versions are the most commonly found across the board, usually filled with potatoes and ground or shredded beef. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Season with salt and pepper to taste. Food Stylist: Rebecca Jurkevich. Seal the empanada, working from the center outward until both ends are completely sealed. Colombian Empanadas: Fried Empanadas With Beef and Potato Filling. 1 package Sazón Goya con azafran (saffron; about 2 teaspoons), 1/4 cup cilantro leaves (coarsely chopped), 1 pound top round or skirt steak (or similar cut of pork). Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. Drain and transfer to a medium bowl. Prepare hogao by heating olive oil in a large stockpot. Lift the front and back edges and seal them at the top by gently pushing them together. Stir 1 cup of the reserved broth into the masarepa, along with 2 1/4 cups of hot water and the 2 teaspoons sugar. Simmer beef until very tender when pierced with a fork, about an hour. Stir the reserved hogao into the meat and potatoes and mix thoroughly, adding a little of the beef broth and slightly mashing the potatoes. Repeat with remaining dough balls, laying them out side by side. Marian Blazes is a freelance writer and recipe developer with a passion for South American food.