This time we will make a delicious colombian empanada, which you will love. The dough on the outside of this empanada is made of yellow corn, its filling stew has meat and potatoes as main ingredients, with seasonings consisting of garlic, onion, achiote and tomato. Likewise, saffron, pepper, and salt are added to the stew to taste. With everything that this empanada contains, it is a meal of high nutritional value, as well as constituting a delight to the palate.
History of the Colombian empanada
The word empanada comes from the word "empanar" which means to enclose something in mass to cook it. the empanada It originated in Spain, where they were prepared with wheat or rye flour and their filling was game meat, fish or parts of some leftover wanted, from another preparation.
Empanadas have been present in Colombia since the conquest, when the Spanish brought them to these lands. Cooking techniques were provided by slaves brought to the region from Africa. On the other hand, the stews that constitute the filling of Colombian empanadas were modified with the incorporation of the most common products from each region of the country, where potatoes stand out, among others, resulting in a great variety of Colombian empanadas. current.
The empanadas They are a very popular dish in Colombia, there are all kinds of meats to which potatoes and other seasonings are generally added. There are old ones, whose dough is prepared with fermented corn and its filling has peas, rice, meat of any kind.
There are also cheese, from Pipián, which consists of a mixture of hard-boiled eggs with potatoes and toasted peanuts, as well as dressings such as hogao and achiote. There are even beans with pork rinds. All delicious.
Colombian empanada recipe
Plateau had breakfast or mid-morning.
Cooking Colombian
Preparation time 1h
Cooking time 1 hour and a half
Total time 2 hour and a half
Servings 12
Calories 500 kcal
Ingredients
For the dough outside:
2 cups of yellow corn, salt, saffron.
For the filling:
Half a kg of meat which must be ground.
5 medium potatoes.
3 tomatoes.
1 onion and 2 garlic cloves.
3 long onions.
Salt, pepper and saffron.
Oil.
Preparation of the Colombian empanada
Preparation of the dough
Add salt to the flour and stir it to integrate it regularly and add hot water little by little while kneading, until the desired consistency is achieved. With the prepared dough, form portions in the form of balls of similar sizes and reserve them.
Preparation of the filling
Take the 5 potatoes, remove their skin and cut them into cubes and cook them in salted water until soft. Then, turn them into a puree and reserve them.
Chop the onion, some garlic, the tomatoes and the long onions. Put to fry everything chopped in a pan with oil. Finally make it puree.
Place a little oil in a frying pan where you add the ground meat, minced garlic, pepper and salt and let it cook, stirring from time to time. Reserve.
Then, gather the meat prepared with the puree obtained and stir to finish the filling of the empanadas.
Assemble the empanadas
Extend one of the dough balls until obtaining the desired thickness, pour the filling into the center of the circle obtained. Fold the circle at its center to bring the ends together, which should close well.
Heat enough oil and fry each empanada there for 10 minutes (5 min on each side).
Once the corresponding time is over, place them on absorbent paper.
Finally: enjoy them!
Tips for making empanadas
For make empanadas be a successful experience, follow the tips below:
- When closing each empanada, take care that there is air left inside, this will prevent the empanadas from breaking when frying or baking them.
- Let dry enough, he wanted you to use to fill. Excess liquid can turn your experience into something unpleasant and end up not achieving your goal of making delicious empanadas.
- Fill each empanada with an amount of wanted that is not exaggerated.
- Close the edges of each empanada well using the procedure that seems best to you for this purpose. You can do this easily by simply pressing the edges of each empanada with a fork.
- When you fry the empanadas, even using enough oil, you should place a maximum of three empanadas at a time. This way you prevent them from sticking and deteriorating with each other. In the case of baking them, separation must be left between them. Also, if you fry many at the same time, the temperature of the oil used will decrease a lot.
- If you are used to preparing the dough empanadas with cornI recommend you try combining the flour with ¼ wheat flour and you will see that they will be perfect.
- Also, if you wish, you can varnish the outside of the empanadas with beaten egg and they will have a beautiful color.
Did you know….?
- En Colombian empanadas It is very common to use potatoes, which have excellent nutritional value and are satiating because they are high in carbohydrates. Among other benefits of consuming potatoes frequently are: excellent against constipation due to their high fiber content, they help regulate blood glucose, their consumption cooked in water or baked, helps in cases of gastritis, some varieties contain carotenoids and also quercetin which help strengthen the immune system.
- The consumption of meat, which is an important ingredient also used in the recipe of colombian empanada above, offers many benefits, among which stand out: it is a source of protein of high nutritional value, it contains vitamins: A, B complex, such as B6 and B12, vitamin E.
- In addition, meat contains zinc and an iron-containing protein (myoglobin), which gives red meat its color. Therefore, all red meats have iron.
- the empanada It is a very complete meal from a nutritional point of view, not only because of the use of potatoes and meat in its preparation. In addition, each of the other ingredients added to the previous recipe, such as garlic, onion, tomatoes, provide vitamins and other properties, so each one increases the nutritional value of the empanada.
