Empanadas Colombianas con Ají
Crispy fried pastries filled with seasoned ground beef and potatoes, served with a vibrant cilantro-jalapeño sauce. A beloved Colombian comfort food ready in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- ½ lb ground beef
- ½ lb potato, diced small
- 12 count empanada wrappers (discos)
- ½ medium onion, diced
- ¼ cup fresh cilantro, chopped
- 1 count jalapeño, minced
- 3 cups vegetable oil for frying
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add diced potato and cook without stirring, 2 minutes per side, until light golden.
- 3
Push potatoes to the side. Add ground beef, break apart with a spoon, cook until no pink remains, ~5 minutes.
- 4
Add diced onion, stir, and cook until soft and fragrant, 2 minutes.
- 5
Season with salt and pepper. Remove from heat and let cool 5 minutes.
- 6
Place 1.5 tbsp filling slightly off-center on each empanada wrapper.
- 7
Fold wrapper in half and press edges firmly to seal. Crimp with a fork if desired.
- 8
Heat 3 cups oil in a deep pot to 350°F. Fry empanadas in batches, 3 minutes per side, until deep golden.
- 9
Transfer to a paper-towel-lined plate.
- 10
Mix cilantro and jalapeño with 2 tbsp water and pinch of salt for ají sauce.
- 11
Serve empanadas hot with ají sauce on the side.
Tools you’ll need
- large skillet
- deep pot (at least 4 quarts)
- cooking thermometer
- wooden spoon
- fork (for crimping)
- paper towels
- slotted spoon
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