Empanadas Colombianas

Serves 16
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Directions

  1. 1Season the meat with salt and pepper.
  2. 2Season the meat with salt and pepper.
  3. 3Season the meat with salt and pepper.
  4. 4Sear the meat in a skillet with oil over high heat, then transfer to a pressure cooker.
  5. 5Sear the meat in a skillet with oil over high heat, then transfer to a pressure cooker.
  6. 6Sear the meat in a skillet with oil over high heat, then transfer to a pressure cooker.
  7. 7Add long green onion, bay leaf, garlic, salt, and water to the pressure cooker.
  8. 8Add long green onion, bay leaf, garlic, salt, and water to the pressure cooker.
  9. 9Add long green onion, bay leaf, garlic, salt, and water to the pressure cooker.
  10. 10Dice the purple onion, red bell pepper, long green onion stalks, ripe tomatoes, and garlic cloves.
  11. 11Dice the purple onion, red bell pepper, long green onion stalks, ripe tomatoes, and garlic cloves.
  12. 12Dice the purple onion, red bell pepper, long green onion stalks, ripe tomatoes, and garlic cloves.
  13. 13Sauté the diced vegetables in a pan and season with paprika, cumin, tomato paste, mustard, salt, and pepper.
  14. 14Sauté the diced vegetables in a pan and season with paprika, cumin, tomato paste, mustard, salt, and pepper.
  15. 15Sauté the diced vegetables in a pan and season with paprika, cumin, tomato paste, mustard, salt, and pepper.
  16. 16Shred the meat while it's hot.
  17. 17Shred the meat while it's hot.
  18. 18Shred the meat while it's hot.
  19. 19Add broth to the sautéed vegetables.
  20. 20Add broth to the sautéed vegetables.
  21. 21Add broth to the sautéed vegetables.
  22. 22Leave only the broth in the pressure cooker, add potatoes, and cook until tender.
  23. 23Leave only the broth in the pressure cooker, add potatoes, and cook until tender.
  24. 24Leave only the broth in the pressure cooker, add potatoes, and cook until tender.
  25. 25Mash the cooked potatoes with the peels on.
  26. 26Mash the cooked potatoes with the peels on.
  27. 27Mash the cooked potatoes with the peels on.
  28. 28Add the shredded meat and mashed potatoes to the sautéed vegetables and mix well.
  29. 29Add the shredded meat and mashed potatoes to the sautéed vegetables and mix well.
  30. 30Add the shredded meat and mashed potatoes to the sautéed vegetables and mix well.
  31. 31Let the filling cool.
  32. 32Let the filling cool.
  33. 33Let the filling cool.
  34. 34Mix beef broth, achiote oil, corn flour, lime juice, cornstarch and salt
  35. 35Mix beef broth, achiote oil, corn flour, lime juice, cornstarch and salt
  36. 36Mix beef broth, achiote oil, corn flour, lime juice, cornstarch and salt
  37. 37Grease hands and a plastic bag with oil.
  38. 38Grease hands and a plastic bag with oil.
  39. 39Grease hands and a plastic bag with oil.
  40. 40Place a ball of dough in the bag and flatten it.
  41. 41Place a ball of dough in the bag and flatten it.
  42. 42Place a ball of dough in the bag and flatten it.
  43. 43Add the filling, close the dough, and cut it with a cup or any tool.
  44. 44Add the filling, close the dough, and cut it with a cup or any tool.
  45. 45Add the filling, close the dough, and cut it with a cup or any tool.
  46. 46Fry in hot oil until golden brown.
  47. 47Fry in hot oil until golden brown.
  48. 48Fry in hot oil until golden brown.

Ingredients

  • 1.5 kg beef flank or brisket
  • 1.5 kg beef flank or brisket
  • 1.5 kg beef flank or brisket
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • long green onions
  • long green onions
  • long green onions
  • bay laurel
  • bay laurel
  • bay laurel
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • water
  • water
  • water
  • 1 purple onion
  • 1 purple onion
  • 1 purple onion
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 2 long green onion stalks
  • 2 long green onion stalks
  • 2 long green onion stalks
  • 2 ripe tomatoes
  • 2 ripe tomatoes
  • 2 ripe tomatoes
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • paprika
  • paprika
  • paprika
  • cumin
  • cumin
  • cumin
  • tomato paste
  • tomato paste
  • tomato paste
  • mustard
  • mustard
  • mustard
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • potatoes
  • potatoes
  • potatoes
  • beef broth
  • beef broth
  • beef broth
  • 2 tazas beef broth
  • 2 tazas beef broth
  • 2 tazas beef broth
  • achiote oil
  • achiote oil
  • achiote oil
  • 2 tazas corn flour
  • 2 tazas corn flour
  • 2 tazas corn flour
  • lime juice
  • lime juice
  • lime juice
  • 1 cda cornstarch
  • 1 cda cornstarch
  • 1 cda cornstarch
  • 0.5 cdta salt
  • 0.5 cdta salt
  • 0.5 cdta salt
  • oil for frying
  • oil for frying
  • oil for frying

Equipment

pressure cookerpanknifecutting board

Tips

  • Desmenucha la carne mientras está caliente (Shred the meat while it's hot).
  • Deja que el relleno se enfríe para que no se abran las empanadas (Let the filling cool so the empanadas don't open).