Colombian empanadas are a beloved staple in Colombian cuisine, known for their crispy cornmeal crust and flavorful fillings. These golden turnovers are a common sight at street food stalls, family gatherings, and special occasions, offering a perfect balance of crunch and rich, savory taste. Unlike other variations found across Latin America, Colombian empanadas are traditionally made with masarepa, a precooked corn flour that gives them their distinct texture.
Making these delicious hand-held bites from scratch might seem challenging, but with the right ingredients and techniques, you can recreate an authentic Colombian empanada recipe in your own kitchen. Whether you prefer a classic beef and potato filling or want to explore vegetarian alternatives, this step-by-step guide will walk you through the entire process. You’ll also discover the best cooking methods—frying, baking, or air frying—to achieve the perfect result.
Get ready to bring a taste of Colombia’s street food to your home with this easy and foolproof recipe. Let’s dive into the details of crafting these irresistible turnovers from scratch!
Ingredients for Authentic Colombian Empanadas
Crafting Colombian empanadas from scratch requires a few essential ingredients to achieve the traditional texture and flavor. The secret lies in using masarepa, a pre-cooked cornmeal that gives the dough its characteristic crunch. Combined with a well-seasoned filling, this creates an irresistible snack perfect for any occasion.
For the Dough: Colombian Empanadas
- 2 cups masarepa (precooked cornmeal)
- 1 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling: Colombian Empanadas
- 2 medium potatoes, peeled and diced
- ½ pound ground beef (or shredded chicken for variation)
- ½ cup finely chopped onion
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon vegetable oil for cooking
Optional Ingredients:
- ½ cup grated cheese (for a cheesy twist)
- ¼ teaspoon chili powder (for extra spice)
- Fresh cilantro, chopped (for garnish)
Each component plays a vital role in making Colombian empanadas truly authentic. The dough should be pliable yet sturdy enough to hold the filling, while the potatoes add a creamy texture that balances the savory meat. The right blend of spices enhances the overall taste, making every bite packed with traditional Colombian flavors.
Now that we have the ingredients ready, let’s move on to the step-by-step process of making Colombian empanadas from scratch!
Step-by-Step Guide to Making Colombian Empanadas
Now that you have all the ingredients ready, it’s time to put everything together and create delicious Colombian empanadas from scratch. Follow these simple steps to achieve the perfect texture and flavor, whether you prefer them fried, baked, or air-fried.
Step 1: Preparing the Dough
The dough is what gives Colombian empanadas their signature crispy shell. Here’s how to make it:
- In a large bowl, combine the masarepa with salt and mix well.
- Gradually add warm water while kneading until a smooth and pliable dough forms. It should be soft but not sticky.
- Add a tablespoon of oil to enhance flexibility and prevent cracking.
- Cover the dough with a damp cloth and let it rest for 10 minutes to improve consistency.
Step 2: Making the Filling
The filling is the heart of Colombian empanadas, bringing together well-seasoned ingredients for a rich and satisfying bite.
- Boil the diced potatoes until soft, then mash them slightly to create a creamy yet textured consistency.
- In a pan, heat oil over medium heat and sauté the onion and garlic until fragrant.
- Add the ground beef (or chicken) and cook until browned, then season with cumin, paprika, salt, and pepper.
- Stir in the mashed potatoes and mix well to combine all the flavors. Let the filling cool before assembling the empanadas.
Step 3: Assembling the Empanadas
Shaping and sealing Colombian empanadas properly is essential to keep the filling intact during cooking.
- Take a small portion of dough and roll it into a ball.
- Flatten it between two sheets of plastic or parchment paper using a rolling pin or your hands.
- Place a spoonful of filling in the center, being careful not to overfill.
- Fold the dough over the filling to create a half-moon shape.
- Seal the edges by pressing with your fingers or a fork to prevent them from opening while frying.
Step 4: Cooking the Empanadas
There are three ways to cook Colombian empanadas, depending on your preference for crispiness and healthiness.
- Traditional Frying: Heat oil in a deep pan and fry the empanadas until golden and crispy. Drain excess oil on a paper towel.
- Baking Method: Preheat the oven to 375°F (190°C) and place the empanadas on a lined baking sheet. Brush with oil and bake for 20-25 minutes until lightly golden.
- Air Frying: Lightly coat the empanadas with oil and air-fry at 375°F (190°C) for 15 minutes, flipping halfway through for even crispiness.
Once cooked, serve Colombian empanadas hot with traditional ají sauce or your favorite dip. Now, let’s explore the best dipping sauces to pair with these crispy delights!
Best Dipping Sauces for Colombian Empanadas
No plate of Colombian empanadas is complete without a flavorful dipping sauce. These crispy turnovers pair perfectly with a variety of sauces that enhance their taste, adding a spicy, tangy, or creamy element to each bite. Whether you prefer something traditional or a unique twist, here are the best dipping sauces to serve with your homemade Colombian empanadas.
1. Ají Picante (Colombian Spicy Sauce)
Ají picante is the most traditional sauce for Colombian empanadas, offering a bold and zesty kick. It’s made with finely chopped onions, tomatoes, cilantro, vinegar, lime juice, and hot peppers for a spicy yet refreshing balance. This sauce enhances the flavors of the empanadas while adding a touch of heat.
2. Hogao (Colombian Creole Sauce)
This rich and savory tomato-based sauce is another popular option. Made with sautéed tomatoes, onions, garlic, and spices, hogao has a deep umami flavor that perfectly complements the crunchy shell and savory filling of Colombian empanadas.
3. Cilantro-Lime Sauce
For a creamy and tangy twist, blend fresh cilantro, lime juice, garlic, Greek yogurt (or sour cream), and a pinch of salt. This sauce adds a fresh herbal note to the empanadas and balances their richness.
4. Guacamole
A smooth and creamy guacamole is another fantastic option. The buttery texture of avocados, combined with lime juice, diced tomatoes, onions, and a hint of spice, creates a dipping sauce that enhances the flavors of Colombian empanadas without overpowering them.
5. Garlic Aioli
For a milder, creamy alternative, garlic aioli is a great choice. Made with blended garlic, mayonnaise, lemon juice, and olive oil, it adds a smooth, garlicky richness to the empanadas, making each bite even more indulgent.
How to Choose the Right Sauce for Your Empanadas
- Love spicy food? Go for ají picante for an authentic heat-packed experience.
- Want something traditional? Hogao is the classic choice.
- Prefer a creamy contrast? Try cilantro-lime sauce or garlic aioli.
- Looking for something fresh? Guacamole is always a winner.
Pairing the right sauce with your Colombian empanadas elevates their taste and adds variety to every bite. Now that you have your empanadas and dips ready, let’s go over some expert tips to make sure they turn out perfect every time!
Expert Tips for Perfect Colombian Empanadas for Dinner
Making Colombian empanadas at home is a rewarding experience, but achieving the perfect texture and flavor requires a few key techniques. Whether you’re new to cooking or looking to refine your method, these expert tips will help you make crispy, golden, and delicious empanadas every time.
1. Get the Dough Consistency Right
The dough for Colombian empanadas should be soft and pliable but not sticky. Using masarepa, the pre-cooked cornmeal essential for this recipe, ensures the right texture. If the dough is too dry, add a little warm water; if too wet, sprinkle in more masarepa until it holds together without cracking. Letting the dough rest for 10 minutes before shaping allows it to become more elastic and easier to work with.
2. Don’t Overfill the Empanadas
While it’s tempting to add extra filling, overstuffing can make Colombian empanadas difficult to seal and more likely to burst open while frying. Use just enough filling so that the edges close securely without stretching or tearing the dough. Pressing the edges firmly with your fingers or a fork ensures a tight seal.
3. Keep the Oil at the Right Temperature
For crispy and evenly cooked Colombian empanadas, the frying oil should be maintained at 350°F (175°C). If the oil is too hot, the exterior will brown too quickly while the inside remains undercooked. If it’s too cold, the empanadas will absorb excess oil and become greasy. Using a thermometer helps maintain consistent frying conditions.
4. Use a Deep Pan for Frying
Frying Colombian empanadas in a deep pan or fryer ensures even cooking and prevents the dough from breaking. The empanadas should be fully submerged in oil for a uniform golden crust. If shallow frying, turn them carefully to ensure both sides are cooked evenly.
5. Experiment with Different Fillings
While the traditional Colombian empanadas filling consists of beef and potatoes, you can get creative with variations. Try shredded chicken, cheese, or even vegetarian options like black beans and plantains. Adjust the seasoning to match your preference while keeping the authentic flavors intact.
6. Freeze for Meal Prep
If you want to enjoy Colombian empanadas at any time, prepare a batch and freeze them before frying. Place them on a tray lined with parchment paper, freeze until firm, then transfer them to an airtight container. When ready to cook, fry them directly from frozen—just add a few extra minutes to the cooking time.
7. Serve with the Right Sauces
Pairing Colombian empanadas with traditional dipping sauces like ají picante or hogao enhances their flavor. A fresh, tangy sauce balances the richness of the crispy crust and complements the savory filling.
By following these expert tips, you’ll be able to make Colombian empanadas that are crispy, flavorful, and authentic. Now, let’s go over some commonly asked questions to help troubleshoot any challenges in making the perfect empanadas!
FAQ for Colombian Empanadas
Making Colombian empanadas at home can raise some questions, especially if you’re trying them for the first time. Here are answers to some of the most common inquiries to help you perfect your recipe and enjoy these crispy, flavorful turnovers without any issues.
If the dough cracks, it’s likely too dry. Masarepa, the pre-cooked cornmeal used for Colombian empanadas, needs to be well-hydrated. Gradually add warm water until the dough is soft and pliable. Also, letting the dough rest before shaping prevents it from drying out.
Yes, although frying gives them a crispier texture, baking Colombian empanadas is a healthier alternative. Preheat the oven to 375°F (190°C), brush the empanadas with oil, and bake for 20-25 minutes, flipping halfway for even cooking.
No, regular cornmeal is not a substitute for masarepa. Masarepa is pre-cooked, which gives the dough the correct consistency and elasticity needed for Colombian empanadas. Regular cornmeal won’t hold together as well and may result in a crumbly texture.
Store Colombian empanadas in an airtight container in the refrigerator for up to 3 days. So, to maintain crispiness when reheating, use an oven or air fryer at 350°F (175°C) for about 10 minutes instead of microwaving, which can make them soggy.
Yes! Arrange uncooked empanadas on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or airtight container. Fry them straight from frozen, adding an extra 2-3 minutes to the cooking time.
Final Thoughts on Making Colombian Empanadas
Mastering Colombian empanadas at home is a rewarding experience that brings authentic flavors to your kitchen. These golden, crispy turnovers are a beloved part of Colombian cuisine, offering a perfect combination of crunchy dough and flavorful filling. Whether you choose the traditional beef and potato recipe or experiment with other variations, making them from scratch ensures a delicious and homemade touch.
The beauty of Colombian empanadas lies in their versatility. You can fry, bake, or air-fry them to suit your preference, adjust the level of spice in the filling, and pair them with the perfect dipping sauce to enhance their taste. Whether you enjoy them as a snack, appetizer, or part of a larger meal, these empanadas are sure to impress family and friends.
Now that you have a step-by-step guide to making Colombian empanadas, it’s time to bring this classic dish to your table. Try the recipe, explore different fillings, and let the aroma of homemade empanadas transport you straight to the heart of Colombia’s street food culture.
Authentic Colombian Empanadas
Equipment
- Mixing bowls
- Rolling Pin
- Plastic wrap or parchment paper
- Frying pan
- Slotted spoon
- Baking sheet (for baking option)
- Air fryer (for air frying option)
Ingredients
For the Dough:
- 2 cups masarepa precooked cornmeal
- 1 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling:
- 2 medium potatoes peeled and diced
- ½ pound ground beef or shredded chicken for variation
- ½ cup finely chopped onion
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
For Frying:
- 2 cups vegetable oil or air-frying/baking alternative
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine masarepa and salt.
- Gradually add warm water while kneading until a smooth, pliable dough forms.
- Add vegetable oil to prevent the dough from drying out.
- Cover and let it rest for 10 minutes to improve elasticity.
Step 2: Make the Filling
- Boil the diced potatoes until soft, then mash lightly.
- In a pan, heat 1 tablespoon oil and sauté onion and garlic until fragrant.
- Add ground beef (or chicken) and cook until browned.
- Stir in mashed potatoes, cumin, paprika, salt, and black pepper. Mix well and set aside.
Step 3: Assemble the Empanadas
- Divide the dough into small balls (about the size of a golf ball).
- Flatten each ball between two sheets of plastic wrap or parchment paper.
- Place 1-2 tablespoons of filling in the center.
- Fold the dough over to create a half-moon shape.
- Seal the edges by pressing with fingers or a fork.
Step 4: Cooking Methods
Frying (Traditional Method):
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry empanadas in batches for 4-5 minutes or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Baking (Healthier Option):
- Preheat the oven to 375°F (190°C).
- Brush empanadas with oil and place them on a lined baking sheet.
- Bake for 20-25 minutes, flipping halfway.
Air Frying (Crispy & Less Oil):
- Preheat the air fryer to 375°F (190°C).
- Lightly coat empanadas with oil and place them in the air fryer basket.
- Cook for 15 minutes, flipping halfway through.
Notes
- Make-Ahead Tip: Assemble empanadas and freeze them before frying for quick meal prep.
- Gluten-Free: Since masarepa is naturally gluten-free, this recipe is suitable for gluten-free diets.
- Filling Variations: Try chicken and cheese, black beans and plantains, or a spicy shredded pork version.
Share Your Experience!
Have you tried making Colombian empanadas? What’s your favorite filling or sauce? Let us know in the comments below! Don’t forget to subscribe for more authentic Latin American recipes and cooking tips.
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