Beef and Potato Empanadas with Salsa Picante
Introduction
Delve into the heart of Colombian cuisine with this delightful recipe for Beef and Potato Empanadas, a cherished dish that embodies rich flavors and textures, making it perfect for lunch or a satisfying snack. Passed down through generations, this recipe was lovingly shared with me by my mother-in-law, who crafted these empanadas with care and tradition. Accompanied by a zesty Salsa Picante, these empanadas are a wonderful culinary experience that brings warmth and comfort to any meal. Don’t forget to drizzle a bit of the picante on each bite for that authentic Colombian flavor!
Recipe Overview
| Aspect | Details |
|---|---|
| Preparation Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 6 empanadas |
| Cuisine | Colombian |
| Category | Lunch/Snacks |
| Rating | 4.5/5 (3 reviews) |
| Calories per Serving | 331.6 |
Ingredients
Empanada Filling
| Ingredient | Quantity |
|---|---|
| Ground beef (hamburger meat) | ½ lb |
| Onion | 1 |
| Garlic | 2 cloves |
| Potatoes | 1 |
| Green bell pepper | ¼ |
| Tomatoes | 1 |
| Fresh cilantro | 3 sprigs |
| Olive oil | 1 – 2 tablespoons |
| Salt | ½ teaspoon |
| Pepper | To taste |
| Adobo seasoning | 1 teaspoon |
| Sazon Goya (with coriander and annatto) | 1 teaspoon |
| Water | 2 ½ cups |
Empanada Dough
| Ingredient | Quantity |
|---|---|
| White cornmeal | 1 cup |
| Water | 1 cup |
| Salt | 1 teaspoon |
Salsa Picante
| Ingredient | Quantity |
|---|---|
| Limes (juice of) | 1 |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Fresh cilantro | 3 sprigs |
| Green bell pepper | ¼ |
| Tomatoes | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 331.6 |
| Total Fat | 8.2 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 25.7 mg |
| Sodium | 827.5 mg |
| Carbohydrates | 53.6 g |
| Fiber | 6.6 g |
| Sugars | 5.7 g |
| Protein | 13.2 g |
Instructions
To Prepare the Salsa Picante
- Mix Ingredients: In a medium-sized container with a lid, combine all the ingredients for the Salsa Picante—lime juice, olive oil, salt, fresh cilantro, green bell pepper, and tomatoes.
- Blend Flavors: Cover tightly and refrigerate for at least one night, allowing the flavors to meld beautifully together. The longer it sits, the better it becomes, so if you can prepare it a day or two in advance, that would be ideal.
- Store: Keep the salsa refrigerated until you are ready to serve.
To Prepare the Filling
- Sauté the Meat: In a large skillet, over medium heat, sauté the ground beef, diced onions, and minced garlic until the meat is thoroughly cooked and crumbled, achieving a lovely golden-brown hue.
- Combine Ingredients: In a large pot, add the browned meat mixture along with the peeled and diced potato, chopped green bell pepper, diced tomatoes, and fresh cilantro. Season with salt, pepper, adobo seasoning, and Sazon Goya.
- Add Water: Pour in enough water to cover the mixture by about ½ inch and bring it to a boil. Let it boil for one minute before reducing the heat to low.
- Simmer: Cover and simmer for approximately 15-20 minutes, stirring occasionally, until the potatoes are tender and the water is absorbed. If the water evaporates too quickly, feel free to add more water, about ¼ cup at a time, until the potatoes are fully cooked and the filling is cohesive.
- Cool: Once the filling is ready, turn off the heat and allow it to cool to room temperature.
To Prepare the Dough
- Combine Ingredients: While the filling cools, in a large mixing bowl, combine the white cornmeal, water, and salt. Mix until the ingredients come together to form a soft dough.
- Knead the Dough: Knead the dough on a lightly floured surface until it is smooth and pliable. This should take about 5 minutes.
- Divide and Shape: When the filling has cooled, divide the dough into 6 equal parts. Roll each part into a ball, then flatten it into a circle approximately ⅛ inch thick. If you find that your rolling pin sticks to the dough, using your hands to shape it may work better.
- Fill the Empanadas: Place about 2 tablespoons of the cooled filling in the center of each circle, leaving a margin of about ¼ to ½ inch around the edges to allow for folding.
- Seal the Edges: Fold the dough over the filling to create a half-moon shape and pinch the edges together to seal. If any cracks appear, simply dampen your fingers with a bit of water and smooth them out to ensure a tight seal.
To Fry the Empanadas
- Heat the Oil: In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it is hot and shimmering.
- Fry: Carefully add the empanadas to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on the outside, typically about 3-4 minutes per side.
- Drain: Once cooked, remove the empanadas from the oil and let them drain on paper towels to absorb any excess oil.
Serving
Serve the empanadas warm, accompanied by the Salsa Picante for a burst of flavor with each bite. These delectable treats are not only satisfying but also a fantastic way to introduce a taste of Colombia into your home. Enjoy the vibrant flavors and the rich tradition that comes with each mouthful!
Conclusion
These Beef and Potato Empanadas with Salsa Picante are not just a meal; they are a celebration of Colombian culinary heritage that will surely bring joy to your table. With the right balance of flavors, textures, and the added kick from the salsa, this dish is bound to become a favorite in your household, just as it is in mine. Happy cooking and buen provecho!
