The first time I made some Colombian empanadas I used the GOYA masarepa and the were delicious! It worked fine not a problem at all. I love using Goya products. I'm Puerto Rican and Goya was and is a staple in our home. Thanks for a great video none the less.
Goya has been in my family as far as I can remember; we always need to have Goya's Adobo, Sazon and Beans. I just don't like corporations using marketing tricks to try to fool us. I love Puerto Rican food; I think I lasted one year longer than I should have with my girlfriend because her mom's Arroz Con Grandules, Pernil, Pasteles, y Alcapurrias were amazing.
Using the broth from the beef in the masa mix is genius. My dad is supposed to teach me how to make these soon and if he doesn’t use that method, I’ll def recommend it
there used to be a columbian restaurant in my neighborhood. they made wonderful empanadas. i have eaten other types but nothing compares to this style! thank you for the recipe! also, i agree with you about the masa, the goya brand is very difficult to work with. i could not get a smooth, pliable, dough using it.
Thank you for showing us how to make this. You are so informative and funny! When you said about the soap gene with cilantro 😂. My friends don’t like cilantro, and I don’t understand why. But whatever, they are the ones that said it tasted like soap, and I was thinking how would you even know what soap tasted like?! Your empanadas look amazing. I want to make it for a party but with chicken. That’s OK, right? Because beef is so expensive right now. Also, is it OK to make the filling at least one day ahead and assemble the next day?
Its definitely okay to make them out of chicken; I've even made them with lentils and the kids that don't touch vegetables devoured them. You can definitely make the filling ahead of time; that's a great idea. Would love to know how they turn.
@@zone07Hi again! I made them and then froze them. I fried them at the day of the party using my deep fryer. I tried to get it to 350° but my deep fryer only went to 360°. Everybody loved them! Even the ones that did not like cilantro. Lol I made the sauce too, which just compliments the empanadas. Because they were even saying without the sauce, the empanadas were delicious. Nothing was left and they were disappointed there were no to gos. 😆 I have made your to keep in my freezer and I am making it for my nieces 21st birthday. Thanks so much for this recipe! By the way, can I reheat it in an air fryer?
Great video! Online I saw Colombian empanada recipes sometimes use white corn meal and sometimes yellow. Is there a difference other than color? Thanks a lot!
They can be used interchangeably. Aside from coming from their perspective corn types (Yellow = Yellow Corn, White = White Corn), there is a very slight difference in taste making the yellow a little more cornier; but, you most likely won't notice the difference when making an empanada. The most important thing about the corn meal for empanadas is that it must be "pre-cooked" corn meal; you'll have a very difficult time trying to mold empanadas with regular corn meal.
You sure can but of course the taste and texture will be slightly different. The ratio of Masa de Maíz to broth is 2 to 1 3/4. So, use 1-3/4c of broth for 2 cups of Masa. Would like to know how they turn out when you make them.
Here's an easy delicious creamy green sauce that goes great with Empanadas. INGREDIENTS: 1 Bundle of Cilantro no stems 2 Jalapeños Seeded and Chopped (roughly) 2 Cloves of Garlic 1/3c of grated Parmesan cheese Juice of 1 lime 2 Tbsp white vinegar 2 Tbsp of Olive Oil 1/2c of Mayonnaise 1tsp of salt (or to taste; adjust as needed) 1/2 tsp pepper (white if you have it; if not, black works too) PROCEDURE: 1. EXCEPT for the Mayonnaise, finely blend all the ingredients. 2. Add the Mayonnaise and continue to blend until all is well combined. 3. Enjoy!
The flavor should be the same but the texture will vary a bit; I would recommend putting them on a cookie sheet, lightly spraying or brushing a bit of oil on them and then putting them in a 350F(180C) oven for 20 - 25 minutes. You can also stick them in an air fryer for 12 - 15 minutes or until the empanadas crisp up. In both cases try not to crowd them.
@@zone07 Thank you! I hope it works out! I heard the reason why they deep fry them is because you're using Corn flour instead of regular so when you fry them, they become crunchy/crispy. Maybe try putting more oil in the dough as well? If you guys usually deep fry it but want to not have health problems, then how often do you guys in Colombia and Venezuela usually eat Empanadas (for that not to happen)?
LOL... that's true, Colombians aren't known for their spicy dishes. The combination of the Jalapeño and Habanero do make a perfect balance of spiciness throughout the whole bite.
