Colombian Empanadas

My Colombian Empanada Adventure: A Taste of Home

The aroma of frying empanadas always takes me back to my childhood in Medellin. My abuela’s kitchen, warm and bustling with activity, was the heart of our family. The rhythmic sizzle of the empanadas in the hot oil was the soundtrack to countless family gatherings, birthdays, and even quiet Sunday afternoons. This recipe isn't just a collection of ingredients and steps; it's a piece of my heart, a taste of home that I'm eager to share with you.

Making empanadas is more than just cooking; it's a labor of love, a process that involves patience, precision, and a generous dose of heart. The dough, a simple blend of masarepa, water, and seasoning, is the foundation. It requires the right touch, the perfect balance of moisture to ensure it's pliable enough to shape but firm enough to hold the delicious filling. The filling itself is a testament to Colombian culinary creativity. Tender potatoes, seasoned with cumin and ropa vieja, create a heart-warming center, a burst of flavor that complements the savory dough.

The process of shaping the empanadas is almost meditative. Each little ball of dough, carefully flattened and filled, represents a moment of connection, a mindful act of creating something delicious. And let's not forget the ají verde, a vibrant green sauce that adds a zesty, fresh kick to the already flavorful empanadas. It’s a dance between the subtle heat of the jalapeno, the freshness of the cilantro, and the tangy bite of the vinegar.

Beyond the simple act of cooking, these empanadas represent so much more. They represent family gatherings, traditions passed down through generations, and the comfort of familiar flavors. Making them transports me back to those warm afternoons in my abuela’s kitchen, surrounded by the love of my family. Sharing this recipe feels like opening a window into my past, allowing others to experience a little bit of my Colombian heritage.

As a busy professional, I find comfort in the familiar ritual of making these empanadas. The process is therapeutic, and the final product is incredibly rewarding. The joy of sharing these little parcels of happiness with friends and family is unmatched. It's a reminder that even in our fast-paced lives, there's always time for the things that truly matter: good food, good company, and cherished traditions.

I hope this recipe brings you as much joy as it does me. Feel free to experiment with the filling; the possibilities are endless. But remember, the key is to approach the process with love and care. Each empanada should be crafted with intention, with a focus on creating something special, something that tells a story. And that story, my friends, is the essence of what makes this recipe truly special.

So, gather your ingredients, put on some music, and embark on this culinary journey with me. Let the aroma of frying empanadas fill your kitchen and warm your heart, reminding you of the simple pleasures in life and the power of food to connect us all.

Step-by-step

• Combine the masarepa, water, salt and Sazon. Start off with 2 cups of water, and add more if needed. Stir together, then knead the dough until it’s nice and smooth and slightly moist. If it’s too dry, it will crack when you seal the empanadas. Place in a bowl and cover with plastic wrap.
• Peel the potatoes, and place them into a pot with 3 cups of water, and 1 chicken bouillon. Boil for 20 minutes, or until fork tender. Drain them and place the potatoes into a bowl.
• Season the potatoes with salt and sazon, then mash until most of the chunks are gone. Add the cumin and ropa vieja. Fold to combine.
• Take a scoop of masa and make a ball about the size of a golf ball. Place the dough ball between 2 sheets of plastic wrap. Press the dough ball down, until it’s about ½” thick, and 3” in diameter.
• Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed. Make sure to fully seal the edges so it doesn’t open while cooking.
• Fry the empanadas in vegetable oil heated to 375 degrees F for 6-8 minutes, or until golden brown. Drain on a paper towel, and serve with Aji Verde.
• Process the cilantro, jalapeno and scallions in a food processor. Add vinegar to get the consistency you’d like. Season with salt and pepper to taste. Store for up to 1 week in the fridge.