Colombian empanadas, filled with a divine pork stuffing, deep fried, and served immediately with pique (onions, cilantro, garlic, vinegar) and limes.
In this previous post you will see a Flickr Flash slideshow on how Colombian empanadas are made!
The directions you see in this post can also be sourced by clicking on these images, the images in the flash show, and also by going to the flickr page for that step.
(Please remember that these directions and all photos used are copyrighted and only for use with expressed permission by myself.)
Empanada Step 1 – Stock: Step 1
The meat we use here is a pork butt. Cut it up and put in stock pot. Remove the skin and fat to be used for chicharrones.
Empanada Step 2 – Stock: Step 2
Garlic and onions are diced and added to the stock pot.
Empanada Step 3 – Stock: Step 3
Add onions, cominos (cumin), potatoes, an egg, and garlic to the pork in the stock pot.
Empanada Step 4 – Stock: Step 4
Simmer, add cilantro towards the middle of the simmer. Continue until a nice stock is made.
Empanada Step 5 – Stock: Step 5
Remove pork from boiling stock and cool.
Empanada Step 6 – Filling: Step 1
Boiled pork is minced. Set aside.
Empanada Step 7 – Filling: Step 2
Boiled potatoes and egg are removed and allowed to cool until you can work with them.
Empanada Step 8 – Filling: Step 3
Chop potatoes and egg into small dice. Set Aside.
Empanada Step 9 – Filling: Step 4 – Hogao: Step 1
This delicious spread and starter for many Colombian foods is made from tomatoes, onions, garlic, and lots of cilantro. This will be part of the filling.
Empanada Step 10 – Filling: Step 5 – Hogao: Step 2
Chop the tomatoes, onions, garlic, and cilantro.
Empanada Step 11 – Filling: Step 6 – Hogao: Step 3
Saute these ingredients in a small amount of olive oil until they are soft and melding together. Set aside.
Empanada Step 12 – Filling: Step 8
Mix together: diced egg, diced potatoes, minced pork, and hogao. Set aside. (Can be frozen)
Empanada Step 13 – Masa Harina: Step 1
Masa Harina (very finely milled corn meal, do not try to use the usual meal in the store, go to a latino market and tell them what you are making), salt, agua de panela (colombian brown sugar chunks – shown in the bottom middle – is dissolved in water), and some of the well degreased stock from the earlier stock pot are combined while the stock is very hot (just cool enough to handle – that would depend on how tough your hands are).
Empanada Step 14 – Masa Harina: Step 2
The dough comes together in a tidy ball, not too sticky and not too dry.
Empanada Step 15 – Formation overview
A quick overview of the size and shape of the wrapping of the filling.
Empanada Step 16 – Formation: Step 1: Wrap process
Using some plastic wrap (or slightly wet hands for the expert), begin to gently bring the masa over the filling.
Empanada Step 17 – Formation: Step 2: Wrap process
Continuing with the plastic wrap, bring edges towards each other. Do not do this in such a way that the masa is made thinner or has holes. You want the masa to be the same thickness all over.
Empanada Step 18 – Formation: Step 3: Wrap process
Very gently pinch the edges together, without thinning the edges much.
Empanada Step 19 – Formation: Step 4: Wrap process
Continuing with a gentle hand, gently seal the edges so that there are no openings or creases. If this is not done well, the filling will come out and a bad empanada results.These are ready to be deep fried in medium high heat. Fry until golden brown. See picture at end of this post. The following are directions to make the “salsa” that we Colombians put on/in our empanadas.
Empanada Step 20 – Pique: Step 1
Chop green onions and garlic.
Empanada Step 21 – Pique: Step 2
Add chopped cilantro, cumin, and salt to the onion, garlic mix, add vinegar, set aside till serving empanadas.
Empanada Step 22 – Pique: Step 3
Serve on your empanadas!
Empanada Step 23 – The Hard Part – Not eating all of them before your guests!
Serve these hot and right away. These are meant to be made, fried, and eaten the same day. Usually, a helper/partner is very useful.
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