Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!**
My Private Note
Units: US | Metric
For the Salsa Picante
- 1 large white onion, finely chopped
- 3 large tomatoes, diced
- 59.14 ml fresh cilantro, chopped
- 118.29 ml finely chopped green bell pepper
- 1-2 jalapeno pepper, finely chopped (depending on how hot you want it)
- 2 limes, juice of
- 4.92 ml olive oil
- salt, to taste
- pepper, to taste
For the filling
- 226.79 g hamburger meat
- 4.92 ml minced garlic
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and cut into 1/2 inch cubes
- 4.92 ml salt
- 9.85 ml goya adobo seasoning, with comino (seasoning mix made by Goya)
- 2 g package goya sazon goya with coriander and annatto (another Goya mix)
For the Dough
- 1To Prepare the Salsa Picante.
- 2Prepare the day before you plan to make the empanadas.
- 3In a medium sized container with a lid, mix all ingredients for the salsa picante.
- 4Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
- 5Keep refrigerated until ready to serve.
- 6To Prepare the Filling.
- 7In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
- 8In a large pot, combine the browned meat mixture with the remaining filling ingredients.
- 9Cover mixture with 1/2 inch of water and bring to boil.
- 10Let boil for one minute, then cover and turn heat to low.
- 11Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
- 12If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
- 13When the filling is ready, turn off heat and allow to cool to room temperature.
- 14To Prepare the Dough:.
- 15While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
- 16Knead until smooth and form.
- 17When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
- 18Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
- 19In the center of each circle, place approximately 2 Tbsp of filling.
- 20(Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
- 21Fold the dough in half, so it covers the filling.
- 22Pinch the edges together.
- 23If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
- 24Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
- 25Serve with Salsa Picante.
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Nutritional Facts for Beef and Potato Empanadas With Salsa Picante
Serving Size: 1 (2494 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 331.5
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 2.6 g
- Cholesterol 25.7 mg
- Sodium 827.4 mg
- Total Carbohydrate 53.5 g
- Dietary Fiber 6.5 g
- Sugars 5.6 g
- Protein 13.2 g
The following items or measurements are not included:
sazon goya with coriander and annatto