Colombian Empanadas

Colombian Empanadas

I’ve never met an empanada I didn’t like. For me, Colombian empanadas are the pinnacle of Colombian food.  I’ve been eating this since I was a kid, and before I even knew they were Colombian!  In my never-ending attempt to recycle leftovers, I made these with leftovers from my Ropa Vieja recipe.   In my research for this recipe, I realized that my Ropa Vieja recipe uses many of the same ingredients you’d use to stew some beef or pork for this recipe.   So why not use it?  It was a smashing success!  If you’ve never had a Colombian empanadas, they’re unlike anything else.  A crunchy cornmeal dough, filled with a creamy, aromatic beef and potato filling, spiced with cumin and Sazon.  These empanadas are a perfect appetizer for any get together.  You can even make a big batch and freeze them for later.  Keep a couple dozen in the freezer for a quick and delicious snack.

Ingredients

  • 1 lb Russet, Eastern or Yukon Gold potatoes, peeled and cubed
  • 3 cups water
  • 1 chicken bouillon cube
  • 2 teaspoons (1 packet) Sazon
  • ¾ cup leftover Delish D’Lites Slow Cooker Ropa Vieja
  • 1 teaspoon ground cumin
  • 2 cups yellow masarepa (precooked cornmeal)
  • 2 – 2½ cups hot water
  • 1 teaspoon salt
  • 1 teaspoon (1/2 packet) Sazon
  • 1 bunch cilantro (leaves and stems)
  • 1 jalapeno pepper, seeds and all (I like it spicy but feel free to remove the seeds)
  • 2 scallions
  • ⅓-1/2 cup red wine vinegar
  • Salt and pepper
Read the whole recipe on Delish D'Lites