Deliciously Authentic: Discover the Perfect Homemade Colombian Empanadas Recipe for a Flavorful Adventure

Embark on a mouthwatering journey to Colombia with our authentic homemade empanadas recipe. Passed down through generations, this recipe is more than just a meal—it’s a cherished family tradition. Bursting with traditional flavors and made with love, these golden pockets of deliciousness are sure to transport your taste buds to the vibrant streets of Colombia.

In this article, we will guide you step by step to create the perfect Colombian empanadas. From the flaky crust to the flavorful filling, every bite is a celebration of Colombia’s rich culinary heritage. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed to be foolproof, ensuring that you achieve empanada perfection every time.

The history of Colombian empanadas

Empanadas have a rich and complex history, with roots extending far beyond Colombian cuisine. While Colombian empanadas are beloved for their distinct corn-based dough and hearty fillings like beef, pork, and potatoes, the origins of this pastry can be traced back to ancient civilizations in the Middle East. Empanadas share similarities with early dishes like “kibbe,” a spiced meat-filled pastry popular in regions like Persia and Mesopotamia. As these culinary traditions migrated westward, the Moors introduced them to Spain during their occupation of the Iberian Peninsula.

In Spain, empanadas became a staple, particularly in Galicia, where the “empanada gallega” became famous. This version was brought to the New World by Spanish colonizers, where it adapted to local ingredients and tastes. Colombian empanadas, in particular, evolved to use masarepa (pre-cooked cornmeal), a staple of indigenous Colombian cuisine, rather than wheat-based doughs, reflecting the fusion of Spanish and indigenous influences​. This historical blend of cultures, from Mesopotamian to Spanish and indigenous Colombian, is what makes empanadas such an enduring and beloved dish across the world today.

A Recipe Passed Down Through Generations

This family recipe traces back to abuelita’s kitchen, where every gathering involved making homemade empanadas from scratch. The secret to these empanadas lies in using fresh, simple ingredients and patience—key to recreating that authentic flavor. We even follow the traditional method of preparing the dough with masarepa, a special Colombian corn flour, to give it that signature taste and texture.

Key Ingredients for Traditional Colombian Empanadas

The key to creating authentic Colombian empanadas lies in the carefully selected ingredients that come together to form the perfect balance of flavors and textures. At the heart of the empanada is the dough, which is typically made from a combination of corn flour, all-purpose flour, and water.

The corn flour, often referred to as “masa harina,” provides the empanada dough with a distinctive flavor and a slightly chewy texture that is characteristic of traditional Colombian empanadas. The all-purpose flour helps to create a flakier and more pliable crust, allowing the dough to be easily shaped and sealed.

The filling of a Colombian empanada is where the true essence of the dish shines. Ground beef is a common choice, providing a savory and satisfying base for the filling. Onions, garlic, and a blend of aromatic spices, such as cumin, paprika, and oregano, add depth and complexity to the filling. The inclusion of potatoes or peas can also provide a touch of sweetness and texture to the filling.

To achieve the signature golden-brown color and crispy exterior, the empanadas are typically fried in hot oil, although some recipes may call for baking or air-frying. The frying process seals in the flavors and creates a delightful crunch that is a hallmark of the Colombian empanada.

Step-by-step guide to making Colombian empanadas

Key Ingredients for Traditional Colombian Empanadas

• Corn flour (Masarepa): Provides the traditional, golden-brown corn crust.
• All-purpose flour: Helps balance the texture of the dough.
• Ground beef: Savory, seasoned meat forms the base of the filling.
• Onions: Adds sweetness and depth.
• Garlic: Essential for that extra kick of flavor.
• Spices: Cumin, salt, pepper, and ground annatto (for color).
• Potatoes: Diced and lightly boiled, for added texture.
• Vegetable oil: For frying, making the crust crispy and delicious.

Step-by-Step Recipe with Grandma’s Touch

1. Prepare the Dough
   Mix masarepa, all-purpose flour, and a pinch of salt. Slowly add warm water until the dough forms. Cover and let it rest for 30 minutes—Grandma says, “Good dough needs a siesta to get soft and stretchy!”
2. Cook the Filling
   In a skillet, sauté onions and garlic in a little oil until they’re golden. Add ground beef, breaking it up as it browns. Season with cumin, salt, and pepper. For a homier flavor, mix in boiled potatoes (or peas, if you like).
3. Assemble the Empanadas
   Roll out small balls of dough, flatten them into discs, and spoon the filling into the center. Fold in half, and pinch the edges. Tip from Abuela: “Use the edge of a fork to crimp those empanadas—makes ‘em look pretty and seals the love inside!”
4. Fry ‘Em Up
   Heat the oil and fry in small batches until crispy and golden. Make sure not to overcrowd the pan, as Grandma says, “Empanadas like their space!”
5. Let Them Cool (But Just a Little)
   Once they’re out of the oil, set the empanadas on paper towels to absorb excess grease. But don’t wait too long—Grandma always says, “They’re best when warm, but careful, that filling’s hot!”

Enjoy with a side of aji sauce for a spicy, tangy kick!