These are deep-fried cornmeal empanadas filled with seasoned ground beef, potato, onion, and tomato — the kind you find at Colombian street stalls, made at home with a short ingredient list. The dough uses masarepa (precooked cornmeal), which gives you a crispy shell that wheat-flour doughs simply can’t match. If you want a snack or appetizer you can prep well ahead of time and fry off in under 10 minutes, this is a solid recipe to have in your rotation.
Smart swaps
- Masarepa: This is the one ingredient you really can’t substitute. All-purpose cornmeal or polenta will not work — the dough won’t hold together. Look for brands like P.A.N. or Goya masarepa at Latin grocery stores or online. Yellow masarepa is traditional here.
- Ground beef: Finely shredded cooked chicken works well and is a common regional variation. Keep the potato and spices the same.
- Vegetable oil for frying: Any neutral high-smoke-point oil works — canola, sunflower, or refined avocado oil are all fine.
- Potatoes: Yukon Gold or any waxy potato holds its shape better in the filling than a russet, which can turn mushy.
The technique that matters
The dough is the thing most people get wrong the first time. Masarepa absorbs water quickly, and if you add all the water at once you can easily end up with dough that’s too wet and sticky to shape. Add the warm water gradually — a splash at a time — and stop when the dough feels like soft Play-Doh: smooth, pliable, and not sticking to your hands. If it cracks when you fold it, it needs a little more water; if it sticks to everything, dust your hands lightly and work it a bit longer. The 10-minute rest matters too, because it lets the cornmeal fully hydrate and makes the dough much easier to flatten without tearing. Seal the edges firmly — press and crimp with a fork — because any gap will let oil into the filling during frying and make the inside greasy.
If something goes sideways
- Empanadas burst open in the oil: The seal wasn’t tight enough, or the filling was too wet. Make sure the filling has cooled completely before assembling (hot filling steams and weakens the dough from inside), and press the edges hard before crimping.
- The crust is pale and soft, not crispy: The oil wasn’t hot enough. Test with a small piece of dough — it should sizzle immediately and float. If it sinks and sits there, wait longer before adding the empanadas.
- Dough tears when folding: It dried out slightly while you were assembling. Keep the portioned dough balls covered with a damp cloth while you work.
- Filling is watery: The tomatoes released too much liquid. Cook the filling a few minutes longer than you think you need to, until there’s no visible liquid pooling in the pan. A wet filling also makes the dough soggy before frying.
- Empanadas stick together after frying: Don’t stack them straight out of the oil. Drain them in a single layer on paper towels and give them two minutes before plating.
Make-ahead notes
The filling can be made up to 3 days ahead and kept covered in the fridge — it actually tastes better after a day as the cumin works into the meat. Assembled, unfried empanadas keep well on a parchment-lined tray in the fridge for up to 24 hours; cover them loosely with plastic wrap so they don’t dry out. For longer storage, freeze them on the tray until solid (about 2 hours), then transfer to a zip-lock bag — they’ll keep for up to 2 months. Fry straight from frozen over medium heat, adding about 2 extra minutes per side; skip the garnish of lime wedges until just before serving, not worth the extra dish of prep ahead of time. Already-fried empanadas reheat well in an air fryer at 375°F for 4–5 minutes, or in a 400°F oven on a wire rack for about 8 minutes — both methods bring back most of the crunch.
Colombian Empanadas
Ingredients
Dough Ingredients
- 2 cups cornmeal precooked, yellow for authenticity
- 2 cups warm water as needed for dough consistency
- 1 pinch salt
Filling Ingredients
- 1 pound ground beef grass-fed preferred
- 1 cup potatoes peeled, diced
- 1 teaspoon ground cumin
- 1 teaspoon salt to taste
- ½ cup onion finely chopped
- ½ cup tomatoes diced
- 3 tablespoons vegetable oil for frying
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of precooked cornmeal with a pinch of salt. Gradually add 2 cups of warm water, mixing with your hands until the dough is smooth and pliable. Cover and let it rest for 10 minutes.
- Cook the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add 1/2 cup of chopped onion and sauté until translucent. Stir in the ground beef, cooking until browned. Add the diced potatoes, tomatoes, ground cumin, and salt. Cook until the potatoes are tender and flavors meld together, roughly 15 minutes.
- Assemble the Empanadas: Divide the dough into eight equal portions and flatten each portion into a 5-inch circle. Place 2 tablespoons of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, sealing the edges by pressing firmly. Crimp with a fork for a decorative edge.
- Fry the Empanadas: Heat the remaining vegetable oil in a deep skillet over medium-high heat. Fry each empanada until golden and crisp, about 3-4 minutes per side. Drain on paper towels before serving.
Notes
- If you'd like a spicier filling, consider adding chopped jalapeños or a dash of hot sauce to the beef mixture.
- For a healthier version, you can bake the empanadas at 200°C (392°F) until golden brown.
Nutrition
Frequently asked questions
Where do I find masarepa? Can I use regular cornmeal?
Masarepa is sold at most Latin grocery stores and online — look for the P.A.N. or Goya brand in a yellow bag. Regular cornmeal, grits, or polenta are not the same thing and will not produce a dough that holds together.
How do I know when the oil is hot enough to fry?
Drop a pea-sized piece of dough into the oil — it should sizzle immediately and rise to the surface within a second or two. If it just sits on the bottom, the oil needs more time; if it browns in under 30 seconds, turn the heat down slightly.
Can I bake these instead of frying?
Yes — bake at 400°F on a lightly oiled baking sheet for about 25–30 minutes, flipping once halfway through. The crust will be firmer and less bubbly than the fried version, but it works.
My dough keeps cracking when I fold it. What am I doing wrong?
The dough is too dry. Add warm water a teaspoon at a time, knead it in, and let it rest another 5 minutes before trying again. Keeping unworked dough balls under a damp cloth while you assemble also prevents them from drying out.
Can I make these with a different filling?
Shredded chicken with the same potato-cumin base is the most common swap and works exactly the same way. A simple cheese filling — just firm white cheese like queso blanco, no potato needed — is also traditional in some regions and much faster to put together.
How do I stop the empanadas from getting soggy if I’m making them for a party?
Fry them as close to serving time as possible, and rest them on a wire rack rather than a plate so air circulates underneath. If you need to hold them for 20–30 minutes, keep them uncovered in a 250°F oven on a rack — covering them traps steam and kills the crunch.
What to cook next
- Crispy potato samosas
- Homemade pork tamales
- Sizzling street-style grilled chicken tacos
- Classic Mexican guacamole
