Fully authentic Colombian empanadas recipe for you I’ll walk you step by step, very detailed, and I’ll also describe exactly what each step should look like so you can match it visually as you cook. (If you want, I can generate individual step-by-step images next.)

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🇨🇴 Authentic Colombian Empanadas (Empanadas Colombianas)

These are the classic deep-fried yellow corn empanadas you’ll find in Bogotá, Medellín, Cali—crispy outside, soft inside, filled with seasoned beef and potato, served with ají picante.

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INGREDIENTS (Traditional)

Dough

• 2 cups pre-cooked yellow cornmeal (Masarepa)
  (Do NOT use wheat flour or Mexican masa harina)

• 2½ cups warm water

• 1 teaspoon salt

• 1 tablespoon vegetable oil

• ½ teaspoon achiote (annatto powder or oil) – optional but very traditional

Filling

• ½ lb (225 g) beef chuck or flank steak, very finely chopped

• 1 medium potato, peeled and diced VERY small

• ½ small white onion, finely chopped

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon oil

• ½ teaspoon ground cumin

• Salt & black pepper to taste

• ¼ cup water or beef broth

For Frying

• Vegetable oil (enough for deep frying)

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👀 STEP-BY-STEP DIRECTIONS (With Visual Cues)

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STEP 1: Make the Dough

What you do

1. In a large bowl, mix:

   • Masarepa

   • Salt

   • Achiote (if using)

2. Slowly add warm water while mixing with your hand.

3. Add oil and knead gently for 2–3 minutes.

What it should look like

• Soft, smooth dough

• NOT sticky

• Similar to play-dough

• Bright yellow color

If it cracks → add water
If sticky → add a little more masarepa

Cover and rest 10 minutes.

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STEP 2: Cook the Filling

What you do

1. Heat oil in a pan over medium heat.

2. Sauté onion and green onion until soft.

3. Add garlic → cook 30 seconds.

4. Add beef, cumin, salt, pepper → cook until browned.

5. Add diced potato + broth.

6. Cover and cook 10–12 minutes, stirring often.

What it should look like

• No liquid left

• Potatoes fully cooked

• Filling moist but NOT wet

❗ Let filling cool completely before assembling.

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STEP 3: Form the Empanadas

What you do

1. Take a golf-ball-size piece of dough.

2. Roll into a ball.

3. Flatten between plastic or in a plastic bag.

4. Make a thin circle (about 4–5 inches wide).

5. Add 1 tablespoon filling to the center.

6. Fold in half.

7. Seal edges by pressing firmly.

What it should look like

• Thin edges

• No cracks

• Half-moon shape

 Colombian style usually does NOT crimp with a fork—just press.

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STEP 4: Fry

What you do

1. Heat oil to 350°F / 175°C

2. Fry 2–3 empanadas at a time.

3. Fry 3–4 minutes, turning once.

4. Remove when deep golden yellow.

What it should look like

• Crisp shell

• Bubbly texture

• Golden color (not dark brown)

Drain on paper towels.

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STEP 5: Serve (Very Important 🇨🇴)

Serve HOT with ají colombiano (tomato, onion, cilantro, lime, chili).

Colombians almost never eat empanadas plain 😉

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QUICK AJÍ COLOMBIANO (Optional but Authentic)

Blend:

• 2 tomatoes

• ¼ onion

• 1 bunch cilantro

• 1 small chili or jalapeño

• Juice of 1 lime

• Salt

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 PRO TIPS (From Colombian Kitchens)

• Always deep fry, never bake

• Dough must be corn-based, not flour

• Filling should be finely chopped, not ground

• Rest dough = better texture