Colombian-Style Empanadas
There’s something soothing about the repetitive motion of folding these crescent-shaped pockets stuffed with seasoned meat. For the ultimate Zen kitchen experience, cue your rainy day playlist and let the music become your anthem for efficient empanada assembly.
Ingredients
- 1 onion, chopped
- 1 small celery stalk, chopped
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) vegetable oil
- 1/2 lb (225 g) lean ground pork
- 1/2 lb (225 g) lean ground beef
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (30 g) bread crumbs
- 4 cups (150 g) cilantro (leaves and stems), coarsely chopped
- 2 green onions, coarsely chopped
- 1/2 jalapeno pepper, seeded and coarsely chopped
- 1/2 cup (125 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 2 1/4 cups (270 g) instant corn masa flour (see note)
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 2 1/4 cups (560 ml) water
- Vegetable oil, for frying
Instructions
- In a skillet over medium heat, soften the onion, celery and garlic in the oil. Add the meat and cook until no longer pink, breaking it up with a wooden spoon as it cooks. Add the broth and simmer for 5 minutes. Stir in the bread crumbs and continue cooking for 5 minutes or until the mixture is creamy. Season with salt and pepper. Let cool.
There’s something soothing about the repetitive motion of folding these crescent-shaped pockets stuffed with seasoned meat. For the ultimate Zen kitchen experience, cue your rainy day playlist and let the music become your anthem for efficient empanada assembly.