Crisp, corn-dough empanadas stuffed with seasoned ground beef and potato, fried the way street vendors sell them across Colombia.
Colombian empanadas set themselves apart from other Latin American versions by using masarepa, precooked corn flour, for the dough instead of wheat — giving them a distinctly crisp, slightly grainy shell once fried. They're one of the most common street foods in the country, sold from carts and corner stalls with a side of tangy aji picante for dipping. The technique has two critical points: cooling the beef filling fully before assembly, since warm filling makes the corn dough tear, and frying at a steady temperature so the shell crisps evenly without soaking up excess oil. The masarepa dough itself comes together fast, more like a paste than a traditional yeasted dough. Made at home, a batch of these disappears quickly — they're the kind of snack Colombian families make in bulk for parties, freezing extras raw for frying later.
Serves 6
Heat a splash of oil in a skillet over medium heat. Cook onion and garlic until soft, then add ground beef, breaking it up, until browned, about 8 minutes.
Stir in tomato, cumin, paprika, salt and pepper. Simmer 10 minutes until the mixture is fairly dry, then fold in the diced potato and scallions. Cool completely.
Mix masarepa with warm water and salt, kneading briefly into a smooth, pliable dough. Let rest 5 minutes.
Divide the dough into 12 balls. Flatten each between plastic sheets into a thin disc, add 2 tbsp filling, and fold into a half-moon, pressing the edges to seal.
Heat oil to 350°F (175°C) in a deep pot. Fry the empanadas in batches 3-4 minutes per side, until deep golden and crisp.
Don't overcrowd the pot — the oil temperature drops fast and the empanadas turn greasy instead of crisp.
Cool the beef filling completely before assembling — warm filling makes the masa dough tear.
Keep the dough covered with a damp towel while you work; masarepa dries out and cracks quickly.
Fry at a steady 350°F — too hot burns the outside before the inside heats through.
Add diced hard-boiled egg to the filling for the classic coastal-style empanada.
Swap beef for shredded chicken for a lighter version.
Bake at 400°F for 20 minutes, flipping once, instead of frying for a lower-fat option.
Refrigerate uncooked, filled empanadas up to 2 days before frying. Fried empanadas keep 2 days refrigerated; reheat in a hot oven, not the microwave, to re-crisp.
Empanadas made from masarepa rather than wheat flour are the Colombian style, distinct from Argentine or Chilean versions, and are a staple street food and party snack sold from corner stands across the country, usually served with a tangy aji sauce.
Yes, keep it wrapped tightly in plastic at room temperature for up to 2 hours, or refrigerate and let it come back to room temperature before shaping.
The edges weren't sealed well enough — press firmly with a fork or your fingers, and make sure there's no filling near the seam.
The dough is too dry — work in a tablespoon more warm water at a time until it's smooth and pliable, not crumbly.
Per serving (150g / 5.3 oz) · 6 servings total
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