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Empanadas Colombianas

Name: Empanadas Colombianas
Prep time: 45 min
Cook time: 30 min
Yield: 6
Ingredients: 2 cups yellow masarepa (precooked corn flour); 1 1/4 cups warm water; 1 tsp salt; 2 tbsp vegetable oil, plus more for frying; 1 lb ground beef; 2 cups potatoes, peeled, diced, and boiled until tender; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp achiote (annatto) powder; 2 ripe tomatoes, finely chopped; 1 lime, cut into wedges, for serving

Crisp golden corn turnovers stuffed with seasoned beef and potato, best eaten with a squeeze of lime and a hit of ají.

⏱ 45 minPrep time

🔥 30 minCook time

🍽 6Servings

🏷 AppetizerCategory

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Colombian empanadas are the street food of the Andes, fried by the thousands at corner stands and family gatherings. The corn masa shell stays crisp and sturdy, holding a savory filling of beef, potato, and hogao that every household seasons a little differently.

The golden snack of every Colombian corner

The masa fries up shatteringly crisp on the outside while staying soft inside, and the filling is juicy, warmly spiced, and comforting. Dunked in ají — the fiery cilantro-lime salsa — they go from excellent to unforgettable.

Colombian recipes →

Step by stepInstructions

Make the filling: heat 1 tablespoon of the oil in a skillet, cook the onion and garlic for 3 minutes, add the beef and cumin, and cook 10 minutes until browned.
Stir in the tomatoes, achiote, and cooked potatoes, season with salt, and cook 5 minutes more; let the filling cool completely.
Make the dough: stir the masarepa and salt with the warm water and the remaining oil, knead 2 minutes, and let rest 5 minutes.
Divide the dough into 12 balls and press each into a 5-inch circle between two pieces of plastic wrap.
Place a heaping spoonful of filling on one half, fold, and crimp the edges with a fork.
Heat 2 inches of oil to 350°F and fry the empanadas in batches for 3 to 4 minutes per side, until golden and crisp.
Drain on paper towels and serve hot with lime wedges and ají.

💡 Chef tips & storage

Let the filling cool completely before assembling — hot filling makes the masa crack and leak. Unfried empanadas freeze beautifully for up to 2 months; fry them straight from the freezer, adding a minute to the cook time.

Recipe details

Prep45 min

Cook30 min

Servings6

CategoryAppetizer

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Empanadas Colombianas

The golden snack of every Colombian corner

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Empanadas Colombianas

The golden snack of every Colombian corner

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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