Empanadas Colombiennes
Chaussons croustillants à la pâte de maïs, farcis de bœuf, pomme de terre et hogao, servis avec une sauce ají.
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Ingrédients
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Étapes
Cook the beef and potatoes
In a medium pot, cover the beef with water, add a pinch of salt and simmer gently for 30 minutes until tender, then shred it finely with two forks. In a separate pot, boil the potatoes in enough water to cover for 12 minutes until a knife slides in easily, then roughly mash with a fork.
- 300g beef
- 1.5L water for boiling beef
- a pinch salt
- 400g potatoes
- 1L water for boiling potatoes
✅ C'est prêt quand : beef shreds easily and potatoes mash without resistance
Make the filling
Heat 1 tablespoon of oil in a pan over medium heat and cook the scallions, tomato, garlic, cumin and half the achiote for about 6 minutes, stirring, until soft and fragrant (this base is called hogao). Stir in the shredded beef and mashed potatoes from step 1, season with salt to taste, and let the filling cool to room temperature before using.
- 1 tbsp oil
- 4 scallions
- 2 tomatoes
- 2 cloves garlic
- ½ tsp cumin
- ¼ tsp achiote
- to taste salt
- all shredded beef and mashed potatoes from step 1
✅ C'est prêt quand : vegetables are soft and the mixture holds together when pressed
Make the dough
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Shape the empanadas
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Fry and make the hot sauce
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Cook the beef and potatoes
In a medium pot, cover the beef with water, add a pinch of salt and simmer gently for 30 minutes until tender, then shred it finely with two forks. In a separate pot, boil the potatoes in enough water to cover for 12 minutes until a knife slides in easily, then roughly mash with a fork.
- 300g beef
- 1.5L water for boiling beef
- a pinch salt
- 400g potatoes
- 1L water for boiling potatoes
✅ C'est prêt quand : beef shreds easily and potatoes mash without resistance
Make the filling
Heat 1 tablespoon of oil in a pan over medium heat and cook the scallions, tomato, garlic, cumin and half the achiote for about 6 minutes, stirring, until soft and fragrant (this base is called hogao). Stir in the shredded beef and mashed potatoes from step 1, season with salt to taste, and let the filling cool to room temperature before using.
- 1 tbsp oil
- 4 scallions
- 2 tomatoes
- 2 cloves garlic
- ½ tsp cumin
- ¼ tsp achiote
- to taste salt
- all shredded beef and mashed potatoes from step 1
✅ C'est prêt quand : vegetables are soft and the mixture holds together when pressed
Make the dough
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape the empanadas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry and make the hot sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Empanadas reached the Americas from Spain, but in Colombia the wheat pastry was replaced with corn dough, inherited from indigenous cooking. The result is thinner, crisper and naturally golden.
They're sold on street corners, in bakeries and at every celebration, and a bowl of homemade ají is always on the side.
⭐ Why It's Famous
The crunchy corn shell, savoury filling and bright, spicy ají make them Colombia's favourite snack.
💡 Fun Fact
In Colombia, it's practically mandatory to squeeze lime over an empanada and spoon ají into each bite — eating one plain is considered a missed opportunity.
Colombia (nationwide)
6.24°N, -75.58°W
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