Entree: Colombia – Cauca & Valle – Empanadas Vallunas (Fried cornmeal turnovers from Valle filled with spiced beef and mashed potato)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 3 cups (360 g) precooked yellow corn flour (masarepa/PAN)
- 2 1/2 cups (600 ml) warm water or low-sodium chicken broth
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for dough
- 1 lb (454 g) ground beef
- 1 lb (450 g) potatoes, peeled and cut into chunks (about 2 medium)
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground achiote or 1 tsp (5 ml) annatto oil (optional, for color)
- 1/4 cup (15 g) chopped fresh cilantro or parsley (optional)
- 4 cups (960 ml) vegetable oil for deep-frying
- Lime wedges for serving
Hogao (Valle tomato-onion sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 medium tomatoes, seeded and finely chopped (about 8 oz / 225 g)
- 1 clove garlic, minced
- 1/2 tsp (1 g) ground cumin
- Salt and black pepper to taste
- 2 tbsp (8 g) chopped cilantro (optional)

Instructions

1. Step 1: Cook potatoes in boiling salted water until tender, about 12–15 minutes; drain and mash coarsely. Set aside to cool slightly.
2. Step 2: In a skillet over medium heat, heat 2 tbsp (30 ml) vegetable oil. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and sauté 30 seconds.
3. Step 3: Add ground beef to the skillet, breaking up with a spoon; cook until browned. Stir in cumin, achiote or annatto if using, and salt and pepper to taste. Cook until beef is fully done and most liquid has evaporated, about 6–8 minutes.
4. Step 4: Remove skillet from heat and fold the mashed potatoes and chopped cilantro into the beef until evenly combined. Taste and adjust seasoning; cool filling to room temperature.
5. Step 5: In a large bowl, combine masarepa, salt, and 2 tbsp (30 ml) oil. Gradually add warm water or broth, mixing with your hands until a soft, pliable dough forms that holds together but is not sticky. If too dry, add water 1 tbsp (15 ml) at a time; if too wet, add a little more masarepa.
6. Step 6: Divide dough into 12 equal balls (about 2 oz / 55 g each). On a sheet of plastic wrap or parchment, press or roll each ball into a thin 4–5 inch (10–12 cm) circle using a tortilla press or rolling pin, dusting with a little masarepa if needed.
7. Step 7: Place about 2 tbsp (30 g) of filling on one half of each dough circle, fold over and seal the edges by pressing with a fork or pinching and crimping; patch any cracks with a little dough.
8. Step 8: Heat 4 cups (960 ml) vegetable oil in a deep skillet or pot to 350°F (175°C). Fry empanadas in batches, careful not to crowd, until golden and crisp, about 3–4 minutes per side. Drain on paper towels.
9. Step 9: To make hogao, heat 2 tbsp (30 ml) oil in a small saucepan over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and tomatoes, simmer 6–8 minutes until saucy; season with cumin, salt, and pepper, stir in cilantro if using.
10. Step 10: Serve empanadas hot with hogao or ají and lime wedges.