Colombian Style Beef Empanadas
These savory crispy empanadas are filled with beef and potato filling dipping in a creamy avocado cilantro dipping sauce.
Ingredients
For the filling:
- 2 white potatoes peeled and diced
- 1 chicken bouillon
- 1 tbsp olive oil
- 2 chopped sweet peppers
- 1 small chopped vidalion/sweet onion
- 1 to mato diced
- 1 garlic clove peeled and chopped
- 2 tbsp cilantro chopped
- ¼ tsp salt or to taste
- ¼ tsp black pepper
- ½ lb ground beef
- vegetable oil for frying
For serving:
- Lime
Wrapper:
- Any store-bought empanada wrapper or homemade dough or masa- Note: I used La Fe dough wrapper
Avocado Cilantro Dipping Sauce:
- 2 avocados
- 1 lime small, or half a large
- ¼ salt or to taste
- 1 tsp sugar
- 1 bunch cilantro roughly chopped
- 1 jalapeno chopped
- 5 tbsp water
Instructions
For the filling:
- Cook potatoes in a pot with water with bouillon for 15 minutes or until tender. Drain and slightly mash the potatoes. Set aside.
- In separate pan or skillet on medium to low heat add oil and onions. Cook onion until it becomes translucent and soft.
- Add the sweet peppers, tomatoes, garlic, and cilantro to cooked onions. Cook for 10-15 minutes or until soft.
- Add ground beef to cooked vegetables. Cook, breaking up the beef with a spoon for 10 to 15 minutes until all liquid is gone. Meat should be dry. Add salt and pepper.
- Transfer potatoes to meat mixture and stir well.
Assembling the empanadas:
- Lay out one empanada wrapper on a cutting board adding about 3 to 4 teaspoon of filling in the center. Note: Follow empanada wrapper for thawing instructions. If you use smaller empanada wrappers, then less filling may be required.
- Tightly seal edges by crimping empanada with fork.
- Heat oil in large pot or in deep fryer to about 340-360 F.
- Fry empanadas until golden brown.
Avocado Cilantro Sauce:
- Add avocados, squeezed lime juice, salt, sugar, cilantro, jalapeno, and water to blender.
- Blend until smooth. May add additional water if prefer a thinner sauce.
- Serve on side of empanadas.