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How to Make Colombian Empanadas


Making homemade empanada dough is not as hard as you might think. Empanadas are known from different parts of America other than Colombia like in Uruguay, México, Argentina, Chile, Venezuela etc. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Also, in Colombia we fried the empanadas but most of the countries mentioned before used to bake it.




  • 8 Potatoes
  • 6 Scallions
  • 6 Tomatos
  • 3 Pounds of Beef
  • Salt to taste
  • 3 cups of Cornmeal
  • Corn Oil
  • Adobo Goya to taste




  1. Mix the 3 cups of cornmeal and hot water (little water) in a container. Then leave it to rest.

2. Peel the potatoes. After you are done put everything in hot water until it cooks.

3. In a pot, put water and salt or Adobo Goya, then wait until is hot. While the the water is getting hot, cut the beef in little pieces. Then add the beef to the hot water.

4. On the side of the heater take a different pot to start making the stew. First, cut the tomatoes in little squares and put them in the pot. Second, cut little pieces of scallion and also put it in the pot. Finally, add 8 tablespoons corn oil and salt or Adobo Goya, then start cooking it.              


5. When you feel that the potatoes are soft, take the hot water off and smash it until you get a type of mashed.

6. If you don’t like beef you can mix the cook stew with the mashed potato and jump to step 8.

7. When the meat finishes cooking, put it in a container and leave it in the refrigerator until it is cold. This will make it easy to grind the meat. When the meat is cold, grind the meat. Mix it with the stew. Then mix everything with the smash potatoes.

8. Go back to your cornmeal and add more hot water. Knead the dough. Then make little balls depending of how big you want the empanada.

9. Use whatever you can to smash the cornmeal balls. (You can use the back of a plate.)

10. Fill the center of the smash cornmeal ball and close it.

11.  Finally, fry the Empanadas in corn oil until the empanada turns to brown gold.