Marta Ramirez Guerra’s Colombian Beef Empanadas
There’s something about Colombian beef empanadas that wraps you in a cozy embrace, no matter where you are. These golden pockets of delight are bursting with flavor, originating from a rustic dish that’s both comforting and rich in tradition. Perfect for gatherings or as a simple snack, they bring a little piece of Colombia to your kitchen. Plus, with Marta Ramirez Guerra’s authentic recipe, you are in for a culinary treat that will have everyone singing your praises.
Why Make This Recipe
- This recipe combines the meaty richness of seasoned beef with sweet corn dough, creating a unique texture and flavor.
- It’s a versatile dish that works perfectly as an appetizer, snack, or main course.
- Making these empanadas at home allows you to customize the filling and serving options, ensuring that each bite reflects your personal taste.
Now that we’ve piqued your interest, let’s dive into the delightful world of making Marta’s Colombian beef empanadas in your own kitchen.
Step-by-Step Guide to Making Colombian Beef Empanadas
Bringing a tradition from the heart of Colombia into your home kitchen can be a fulfilling experience. Here’s how to make these cherished empanadas step by step.
Prepare the Corn Dough
Start by removing the kernels from 10 pieces of corn on the cob. This step is essential, as fresh corn gives the dough a unique flavor. Once you have the kernels, boil them in salted water for about 20 minutes. Drain the corn afterward, ensuring that any excess water is removed.Grinding Corn
Transfer the boiled corn kernels to a grinder or a food processor. This will transform them into a doughy texture. If you have an electric grinder, it’s the best choice for uniformity, but a food processor works just fine too. After grinding, taste the dough and add salt to your preference, along with a smidgen of water to ensure it doesn’t stick to your fingers.Letting Dough Rest
After achieving the right consistency, let the dough rest for about 15 to 30 minutes. This resting phase enhances its pliability, facilitating easier shaping later on.Creating the Beef Filling
While the dough rests, let’s make the flavorful filling. Begin by cutting one pound of beef eye round steak into medium-sized pieces. Place these into a pot filled with water, add three cloves of peeled garlic, and bring everything to a boil. Let it simmer over medium heat for 20 to 25 minutes until the beef is tender.Preparing Potatoes and Peppers
As the beef cooks, chop one large potato into very small pieces. Boil them until they’re just tenderness—don’t fully cook them, as they’ll continue to cook when you fry the empanadas. Season the potatoes with a pinch of salt for extra flavor. In a separate bowl, finely chop half a red pepper, half a green pepper, and a quarter cup of green onions, adding them to the filling mixture.Combining the Filling
Once the beef is cooked, drain it and grind the meat in your grinder or food processor together with the chopped peppers and green onions. After grinding, mix the meat with the softened potatoes until well combined.Assembly Time
Now comes the fun of shaping the empanadas! Divide the rested dough into golf ball-sized chunks and roll them between your hands to create smooth balls. Use a tortilla press or the base of a bowl to flatten each dough ball into tortillas about 4 inches in diameter.Filling and Shaping Empanadas
Take one flattened tortilla and peel off one side of the plastic, placing about one tablespoon of the beef filling in the center. Fold the tortilla in half, crimping the edges tightly to seal your empanada. Repeat this process until all the dough and filling are used.Frying the Empanadas
Heat your oil of choice (sunflower, vegetable, or canola) to 350°F. Carefully lower the empanadas into the hot oil, frying them for about 7 minutes or until they turn a beautiful golden brown. Removing the empanadas carefully, let them drain on paper towels for a moment to absorb the excess oil.Prepare the Colombian Ahogado
It’s time for a true Colombian experience! For the perfect accompaniment, create an Ahogado by finely chopping a mix of red, white, and green onions, adjusting to taste by adding cilantro and finely chopped jalapeño. Squeeze in the juice of two limes to combine.Enjoying Your Creation
Serve your freshly fried empanadas hot from the oil, alongside a small bowl of Colombian Ahogado for dipping.
Keeping Colombian Beef Empanadas Fresh
When planning your meal or looking to store the leftovers, you want to make sure that these delicious beauties stay fresh.
- Refrigerate: Store your empanadas in an airtight container. They will stay fresh in the refrigerator for about 3 to 4 days at 40°F.
- Freeze: If you want to keep them longer, freeze them by laying the uncooked empanadas on a baking sheet until solid, transferring them to freezer bags afterward. This method can keep them fresh for up to 2 months.
- Reheat: To reheat the empanadas, bake them in the oven at 375°F for about 10 to 15 minutes, ensuring they heat evenly without losing their delightful crunch.
How to Serve Colombian Beef Empanadas
The beauty of Colombian beef empanadas lies not just in their taste but also in their versatility in serving options. Here are some delightful ways to present your dish to enhance the experience:
- As Appetizers: Serve them as small bites for parties, presenting individual empanadas on a platter with mini bowls of Ahogado sauce for dipping.
- As a Main Dish: Pair them with a side of rice and beans for a heartier meal, making sure to include a sprinkle of fresh herbs like cilantro for added flavor.
- With Drinks: These empanadas are excellent companions to refreshing drinks; try pairing with homemade lemonade or a cold beer.
- For Gatherings: Create a buffet-style setting where guests can select their desired filling and toppings, allowing everyone to tailor their empanada experience.
Tips to Make Colombian Beef Empanadas
To master the art of empanada making, consider these quick tips:
- Ingredient Quality: Using fresh ingredients—especially the corn—makes a noticeable difference in flavor.
- Dough Consistency: Ensure that your dough is neither too wet nor too dry, as the right texture is key to a perfect empanada.
- Frying Tips: Maintain the oil temperature for the best frying results; if it’s too cool, the empanadas will absorb too much oil and become soggy.
Variations or Substitutions
While the classic beef filling is undeniably delicious, feel free to experiment with these variations:
- Chicken Filling: Swap out the beef for shredded chicken for a lighter option, seasoned with similar spices and vegetables.
- Vegetarian Option: Create a delightful vegetarian filling using mushrooms, black beans, and mixed veggies, seasoned to your taste for a flavorful twist.
FAQs
Q: Can I make these empanadas ahead of time?
Absolutely! You can prepare the dough and filling a day in advance. Just store them in the refrigerator. You can also freeze the assembled, uncooked empanadas.
Q: Can I use another type of meat?
Yes! Ground pork or chicken can easily substitute for the beef, allowing you to tailor the empanadas to your liking.
Q: How do I keep the dough from sticking during assembly?
Using a plastic barrier when flattening the dough helps prevent sticking. If things get sticky, sprinkling a little cornmeal on the surface can help.
Nutritional Info
- Servings: 10 empanadas
- Calories: Approximately 270 per empanada
- Protein: 15g
- Carbohydrates: 30g
- Fat: 12g
As you explore this delightful recipe, remember that cooking is a celebration of culture, tradition, and love. Marta Ramirez Guerra’s Colombian beef empanadas are more than just a meal; they are an invitation to gather around the table, share stories, and create lasting memories. Enjoy your culinary journey, and don’t forget to share your creations with friends and family; after all, food is meant to be shared!
Print
Colombian Beef Empanadas
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 10 empanadas
- Category: Appetizer
- Method: Frying
- Cuisine: Colombian
- Diet: Non-Vegetarian
Description
Delicious Colombian beef empanadas filled with seasoned beef and sweet corn dough, perfect as appetizers, snacks, or main courses.
Ingredients
- 10 pieces of corn on the cob, kernels removed
- 1 pound beef eye round steak, cut into medium-sized pieces
- 3 cloves garlic, peeled
- 1 large potato, chopped
- 1/2 red pepper, finely chopped
- 1/2 green pepper, finely chopped
- 1/4 cup green onions, finely chopped
- Salt to taste
- Oil for frying
- For the Ahogado: red, white, and green onions, cilantro, jalapeño, juice of 2 limes
Instructions
- Boil corn kernels in salted water for about 20 minutes and then drain.
- Grind the boiled corn into a doughy texture, adding salt and water if needed.
- Let the dough rest for 15 to 30 minutes.
- In a pot, cook beef with garlic in water until tender, about 20 to 25 minutes.
- Boil chopped potatoes until tender but not fully cooked and season with salt.
- Chop peppers and green onions and combine with cooked beef and potatoes after grinding.
- Divide rested dough into balls and flatten into tortillas.
- Place filling in the center of the tortilla, fold, and crimp edges to seal.
- Fry empanadas at 350°F for about 7 minutes until golden brown.
- Prepare Ahogado mix by combining chopped onions, cilantro, jalapeño, and lime juice.
- Serve hot with Ahogado for dipping.
Notes
Use fresh ingredients for the best flavor. Adjust filling to personal taste, including chicken or vegetarian options.