thank you very much for this delicious enpanada recepie. My colombian wife and me, living in switzerland, miss all this goodis you basicly get on every corner in colombia. now we can cook it our self. great work also on your website. thanks again
WOW, i just returned from Bogota, i have been to Colombia 6 times, and love the food. i want to learn how to cook Colombian food. i will gather all the things i need, and start next weekend. I've been to Cartagena, Bogota, island Baru, Nemocon, Tocancipa, Zipaquira, Soacha, Gachantipa. i miss Colombia.
Im from Colombia. From Guapi. Small fish williage. Miss Colombia. Empanada is one of my favorites. Love to make them in different stile. Sorry, my english is not so good. Live in Norway 🥟🥟🥟
I am from Venezuela and I love empanadas. This is a nice take on our version and I will try them out. I already made a chicken filling but was looking for a different version of the masa. Gracias. They look delicious.
Incredible ! ! ! They came out perfect the first time. I never thought I could have Colombian empanadas again short of buying a ticket to Popoyan. Now I can have them whenever I want them. I send you a great big ehug. Thanks a million! ! !
I had a friend from Columbia and she used to make these for me all the time when we lived next to each other. I moved and miss her cooking. I'm glad I found your channel. You explain it very simple and using ingredients that anyone can get at the grocery store. I'll have to try to make these for my family this weekend. Loving your channel so far. Thanks
Very good video, this is very similar to my personal recipe. Before I had my press, I flattened them with a glass pie plate you could see through it to judge the thickness of the dough. I also like the rolling of the edges, you get more crispiness once fried. If I feel like being ambitious, for a different filling I will make carne desmachada also known as ropa vieja or carne mechada, mixed with Colombia hogao sauce. A type of pulled beef popular in South America.
This has been the best recipe video on how to make Colombian empanadas I've ever seen! Clear from beginning to end, OMG even her hands and nails were pretty and clean! Thank you, you gained a new follower!
I didn't realize it was so easy to make!! Every time I go to Ecuador (I'm Ecuadorian) I look for those Colombian kids selling them for 50 cents and I buy everything they have because we gobble them up like popcorn. I cant wait to try these this weekend. It's a lot cheaper than flying to Ecuador. hahaha Thank you so much.
Thank you for the recipe!!! I made it two weeks ago and it was excellent!! I grew up in a Colombian neighborhood so this brought me back to my childhood, thank you!
I never had this before, but anything with cilantro in it is awesome. I can drink salsa on the rocks, which ppl think a little weird. Anyway I going to the hispanic market today, and I will cook this tonight.And thank you very much for this as you do this in english too.
YOU are amazing! Glad I found your channel. First time making empanadas (EVER) and they turned out amazing! From the dough to the filling...everything was mouth watering. Thank you! Doubled the recipe making about 40 empanadas for my office party. The guys fought over the bigger ones! Next time I'll try to keep the dough balls more even :) OH and the aji was delicious too! I just put in 4 jalapeños instead of the 1 habanero pepper since thats all I had on hand. Can't wait to try your other recipes!!! Isa :)
That is wonderful Isa!!! Your comment really makes my day and I'm so glad that you found the recipe useful. And the ají can be made with anything you have on hand, I like the habanero peppers because I've seen several people use them in Colombia and they're a bit more spicy, although I made it with two peppers for Christmas Eve and it wasn't that spicy. Thank you so much Isa and Happy New Year!
Nice empanadas. Looks delicious as well. I make a different way of Empanadas. We fill with different combination of meat, chicken or fish, sometimes ham and cheese. We don't use potato to our dough though. Even if we are from Colombia we do it in different ways it seems. Good work and keep it up showing people the way of comida colombiana.
i have to drive 40 mins to get empanadas colombianas :/ but i am so excited i came upon your video, u made everything seem so easy, cant wait to try it :)
I love your channel I lived in Colombia for 8 months and miss everything... will you be posting more recipes... everyday I miss Colombian bread and Ajiaco the way they cook is amazing
This looks like an amazing recipe. I hope use this one or come up with one similar. Only difference is I will be using ground venison from deer I shot and processed myself.
Sending this one to my daughter as it looks much more nutritious than the Puerto Rican recipe for them. She LOVES empanadas. Question? Why do you use chicken bullion in the dough instead of beef as you ended up using beef for the filling?
Hi these look delicious!! Can I make the empanadas the night before and fry them in the morning? I am making them for a pot luck for school. How would you suggest keeping them warm? Would I be able to put them in a Crock-Pot on warm to keep them fresh? Thank you for sharing all this Colombian Food. All my family lives in Cali Colombia and I have no one to teach me 💛💙❤️
Hi Caitlyn, I suggest freezing them and then store them in a resealable bag because they tend to crack in the fridge. When you're ready to make them fry them in hot oil without thawing them out. You can keep them warm in a Crock Pot, as you suggested but remember that they won't be as crunchy when you serve them.
I'm excited to try this out!! My mom makes emppanadas differently and we use already made empanada shells so I can't wait to try this recipe and do it from scratch!!! :)
Your version of the empanadas are less time consuming and easier way to make. Usually I use a pressure cooker for the shredded beef and use the liquid of the beef to add to the corn meal for more flavor. But I definitely like your version. lol
Hello! I love watching your meals! My husband is Colombian and I love cooking his home meals for him. For his birthday in a few days I am making him a full fledged Colombian meals. Torta negra and all. I wanted to know about the oil here for the empanadas. My husband doesn't like vegetable oil for these because it's too heavy and greasy. Do you have another suggestion? Thank you!!
Hi Ashley! So glad you're so into making him his favorite Colombian meals. Kudos to you! You can use any type of high smoke point cooking oil, meaning it won't burn at higher temperatures. So an oil like canola, vegetable and even peanut will not burn while you fried the empandas and will have a neutral flavor.
You know... I needed up mixing vegetable oil with canola oil and it turned out perfectly!! The family was thrilled! Thank you so very much for sharing your recipes!
Absolutely! What I do is shape them and then place them on a baking sheet covered with parchment paper and freeze them for about 30-45 minutes. Once they're frozen solid, I put them in a large Zip Loc bag and keep them in the freezer for up to 3 months. You can fry them frozen in the hot oil for about 10 minutes or so and they taste amazing! ❤️
You are welcome. I am half Colombian and half Peruvian. However, the chef in my family is my dad so I didn't learn how to cook Colombian food until recently. Types. Sovrebarriga guisado is for dinner tonight.
Looks delicious! Malay version of empanadas, what we call currypuffs, have a crimping technique that's much cleaner and prettier! I learned from when I was growing up and it's super simple. Maybe you can give it a look to improve yours?
Thanks Peaches! I use that style of crimping when I make flour empanadas because the dough is way easier to handle. It would be almost impossible to do it with this dough made out of cornmeal because it would break: www.sweetysalado.com/en/2015/10/flour-empanadas.html
Yes. I did a cross reference of your vids but I only saw the bag. There are so many varieties of cornmeal in my neighborhood, I don't know which to pick up. Can you explain a little more to me? I know it's the kind you have to soak in water, but after that I'm lost. Again, thank you.
Jolene8 Absolutely! The cornmeal has to be precooked and the packaging usually says that it is to make "arepas". There are several brands that make it such as PAN which is the most common, Goya, La Venezolana, Areparina, Masarepa, among others. Look those up on Google to see what they look like and that'll give you an idea before you go to the store.
I just subscribed to your channel. Can't wait to make these Empanadas! Was curious if I could prepare them 2 days before my party. Will they keep well In The refrigerator 2 dates before frying and serving? Thanks so much!
Hi HappyWife721, thanks for subscribing!!! Since the dough dries out rather quickly, I don't recommend storing the empanadas in the fridge because they will come out dry and will eventually crack open in the oil. You may freeze them and then carefully fry them until they're golden brown. Another option would be to make the filling in advance and make the dough and assemble the empanadas the day of your party.
Thank you, Wendy, it's actually a tortilla press and I use it to make empanadas and arepas. If you live in the US you can find it in most Latin grocery stores or online.
que tal, soy nueva en tu canal y no me di cuenta que hablás español también :D white corn meal sería lo mismo que maicena? yo soy de Paraguay, pero sé que por toda Latinoamérica existe la marca.
I have tried them both and they're equally tasty to me. Ground beef is more convenient but the best part of the shredded beef is that I use the broth left by the beef after cooking it to knead the dough, so that's always a plus.
What is the water to masarepa ratio? I've found that one part water to one part masarepa creates a dough that is not mushy and does not stick to your fingers when you work with it. This is the ratio that I use when making arepas.
Las debes armar primero y envolverlas bien con plástico de cocina para luego guardarlas en un recipiente hermético en el congelador. Eso es para que no se les entre aire porque de otra forma se te secan. Al otro día solo las fríes directamente en el aceite sin necesidad de descongelarlas.
Gracias por tu respuesta. Ese es definitivamente un problema cuando se cocina solo para dos y cuando llega el antojo con recuerdos de la tierra propia.
Absolutely, you can fry them in a regular pot on your stove top with enough oil to cover them, just make sure it is about 350ºF. If you don't have a thermometer, you can test it with a small piece of bread, if it browns in 60 seconds, it's ready, but I highly suggest measuring your oil with a thermometer.
Hi mrwjy, I've never used masa harina and even though some people use it to make tamales, I'm not sure if it will work to make arepas. You may end up with tortillas, but I can't really say if you'll end up with the same texture and flavor of an arepa.
ive made this recipe and find a full three cups of the white corn meal to be half a cup too much. but beside that i made the recipe how she said to and i took to a party and everyone raced for seconds and thirds. i didnt take to it much because i dont like the part if the grain in my mouth like im eating sand
I do too, baking is always the healthiest option BUT (I know!) this type of pre-cooked cornmeal does not taste great if it's baked. It comes out dry and hard, especially when using it to make empanadas. This is the reason I only make them once a year during the holidays because I try to stay away from fried food as much as possible. Sorry! =\
Hi Melinda, the link for the recipe can be found in the info box right below the video and in my blog, sweetysalado.com. Here's the link: www.sweetysalado.com/2013/01/colombian-empanadas.html
Melinda Magdato Precooked cornmeal is the one we use to make arepas and you can find it in many Latin stores here in the US or online via Amazon.com or amigofoods.com. You can also make the dough at home by soaking, cooking and grinding the hominy but that's a bit more work. Here's the link on how you can make the dough from scratch: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pwnBZTuUmII.html
Hi Adelita, in the blog and channel I have the regular Colombian hot sauce recipe and the green hot sauce recipe. Here's the link for one of them, which I usually blend but you can chop everything by hand: www.sweetysalado.com/2013/01/colombian-hot-sauce.html
