Colombian Empanada with Aji Sauce Recipe by Robyn Webb
Colombian Empanada with Aji Sauce Recipe
1 ½ cups precooked yellow cornmeal (this can be found in your market labeled Masarepa. The Goya brand sells it. You can even get it online)
2 cups water
1 Tbsp vegetable oil
½ tsp salt
2 cups peeled and diced white potatoes
1 chicken bouillon cube
1 Tbsp olive oil
¼ cup chopped white onions
1 cup chopped tomato
½ tsp salt
¼ cup chopped scallions
1 garlic clove, minced
2 Tbsp minced cilantro
2 Tbsp minced red pepper
½ pound ground pork
½ pound ground beef
*Vegetable oil for frying*
Prepare the dough: Place the cornmeal in a bowl and add the water, vegetable oil and salt. Form into a dough. Knead the dough for 2 minutes until smooth. Cover the ball of sough with plastic wrap and set aside for 20 minutes.
Meanwhile, make the filling. Add the potatoes and chicken bouillon cube to a large saucepan. Cover with water. Bring to a boil and cook for 25 minutes until tender. Drain and gently mash the potatoes.
Heat the olive oil in a skillet. Add the onion and cook for 4-5 minutes. Add the tomatoes, scallions, garlic, bell pepper, cilantro, salt and pepper. Cook for 15 minutes.
Add the pork and beef and cook for 10-15 minutes until the mixture looks dry.
Transfer the beef and pork mixture to the bowl with the mashed potatoes and mix well.
Break small portions of the dough, about 1 ½ Tbsp for each one and form each portion into a ball by rolling between the palms of your hands.
Place the dough balls between two pieces of plastic wrap and roll each out very thinly to form a circle. Remove the topo plastic and place 1 Tbsp of the filling in the center of each.
Using the plastic underneath, fold the dough over to enclose the filling forming a half circle. Seal the edges tight with the tines of a fork.
Add 2 inches of vegetable oil to a large skillet. Heat to 350 degrees or until a small piece of bread or some garlic sizzles.
Carefully add 3-4 empanadas at a time and fry for 2 minutes per side until golden.
Drain on paper toweling and serve with aji sauce and lime on the side.
Aji Sauce for your Colombian Empanada Recipe:
1 seeded small hot pepper
½ cup white vinegar
1 tsp sugar
1 Tbsp lime juice
2 Tbsp vegetable oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ cup chopped scallions
½ cup chopped tomato
In a blender, blend together the hot pepper and vinegar. Place the remaining ingredients into a bowl and add the hot pepper vinegar mixture. Refrigerate up to 10 days.
Recipe Credit: Robyn Webb
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