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.