Colombian Empanadas (Gluten Free)
submitted by: Ana Jaramillo upon over the years (changed up the cheese, the soup, serves things you need: instructions: Empanada Dough : 2 cups | pre-cooked white cornmeal (brand P.A.N. or similar) 2 1/2 cups | water (warm) 1 tsp | salt (optional) vegetable oil 1/2 tsp | adobo (seasoning mix), with comino (cumin) Empanada Filling : 1/2 lb | ground beef To Prepare the Aji: In a medium sized non-reactive/glass container with a lid, mix all ingredients for the aji. Keep refrigerated until ready to serve.
To Prepare the Filling: Boil the potatoes in water with salt until they are tender, drain and put let them cool a bit. In large skillet, sauté ground beef, white onions, and garlic over medium heat until the meat is crumbled and browned. In a large pot, use your hands to combine the browned meat mixture, the potatoes and the remaining filling ingredients. Check for salt and adjust as necessary to taste. To Prepare the Dough: While the filling mixture is cooling, combine the cornmeal and adobo seasoning with water in a large bowl. Knead until smooth and it does not stick to your hands. When the filling mixture is cooled to room temperature, divide dough into 6-8 equal parts. Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick In the center of each circle, place approximately 2 Tbsp of filling. Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada. Fold the dough in half, so it covers the filling. Pinch the edges together. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown. Serve with aji.
* (use potato only, or potato and cheese for vegetarian option)
1 tsp | minced garlic 3-4 | green onions, finely chopped 1 | medium white onion, finely chopped 2-3 | medium potatoes, peeled and cut into 1/2-inch cubes 1 tsp | salt 2 tsp | adobo (seasoning mix), with comino (cumin) Aji/Salsa (for dipping and topping) 4-6 | green onions, finely chopped 3 | large tomatoes, finely diced 1/4 cup | fresh cilantro, finely chopped 1/2 cup | red bell peppers , finely chopped 2-3 | limes, juiced 1 tsp | olive oil salt to taste water if necessary * optional 1-2 jalapeno peppers
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