Traditional Cali-Style Colombian Empanadas (from scratch with ground corn)

Name: Traditional Cali-Style Colombian Empanadas (from scratch with ground corn)
Total time: 7200 s
Yield: For the dough
Cuisine: American
Ingredients: 500 g (about 1.1 lb) dried yellow corn (nixtamalized or for arepas); 200 Ml water for soaking and grinding; 1 Tsp Salt; 2 medium yellow potatoes, peeled and dice; 300 g (about 10 oz) ground beef (or shredded beef); 1 scallion (white and green parts), finely chopped; 2 garlic cloves, minced; 1 ripe tomato, chopped; 1/2 tsp ground cumin; 1/2 tsp Salt and pepper; 250 ml Neutral oil (vegetable or canola) for deep frying

Daniela montenegro vargas @cook_113271546

Here’s the traditional Colombian empanadas recipe from Cali, made from scratch with ground corn, just like it’s done in homes across Valle del Cauca. This is the real deal—no instant cornmeal—so the flavor and texture are authentic.

Daniela montenegro vargas @cook_113271546

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Ingredients

2 hours

For the dough

500 g(about 1.1 lb) dried yellow corn (nixtamalized or for arepas)
200 Mlwater for soaking and grinding
1 TspSalt
For the filling
2medium yellow potatoes, peeled and dice
300 g(about 10 oz) ground beef (or shredded beef)
1scallion (white and green parts), finely chopped
2garlic cloves, minced
1ripe tomato, chopped
1/2 tspground cumin
1/2 tspSalt and pepper
For frying
250 mlNeutral oil (vegetable or canola) for deep frying

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Steps

2 hours

1

Rinse the dried corn and soak it in water overnight (at least 8 hours).
Drain and grind the soaked corn using a manual grinder or meat grinder with a coarse disc. The texture should be fine, but not like flour.
Knead the ground corn with a bit of water and salt until soft and pliable. Add achiote or turmeric if using.
Cover with a damp cloth and let rest while you prepare the filling.
2

Boil the potatoes in salted water until soft. Lightly mash them, leaving some chunks.
In a pan, sauté the scallion, garlic, and tomato in oil until soft.
Add ground beef, cumin, salt, and pepper. Cook until browned and fully done.
Mix the beef with the mashed potatoes and let it cool.
3

Take a ball of dough and place it between two pieces of plastic (cut-up plastic bag or plastic wrap).
Flatten into a thin circle using a tortilla press or plate.
Add a spoonful of filling in the center, fold into a half-moon, and press the edges to seal. You can use a cup or mold to help shape them neatly.
4

Heat oil in a deep pan to medium-high (about 350°F / 175°C).
Fry empanadas in batches until golden and crispy (about 5–7 minutes).
Drain on paper towel and it’s ready to eat