I've been eating my mom's Colombian empanadas since I was able to chew solid foods. I grew up enjoying these delicious pork empanadas for New Year's Day or whenever the craving hit us. Growing up I always watched my mom call my grandmother long distance, ask for my abuela’s recipes and write every ingredient down in an old notebook. She would then proceed to recreate her childhood recipes with me.

My mom no longer needs to revert back to that old, tattered notebook because those recipes have become a part of who she is. So now that I am a mom, I have asked my mom to begin teaching me my grandmother’s recipes so I can pass them down to my son. Last mother’s day she gave me her old recipe notebook, it was my mom’s way of passing down the baton.

Why you'll love these Colombian empanadas

Crispy Texture: The crunchy, golden cornmeal crust provides the perfect bite.
Flavorful Filling: Filled with seasoned pork, potatoes and spices. These empanadas are bursting with savory flavor.
Versatile: Empanadas are great for any occasion—appetizers, snacks, or meals.
Cultural Appeal: They offer a delicious taste of Colombian cuisine.
Dipping Sauces: Often paired with tangy ají sauce or salsas, they bring an extra layer of flavor.
Easy to Eat: Perfect for on-the-go or casual eating.

Ingredients needed for these fried empanadas

Bone-in pork loin rib chops
Water
Cumin
Salt
Green onions
Roma tomatoes
Hot sauce
Red potatoes
Yellow pre-cooked cornmeal Masarepa
Bacon fat
Vegetable oil

Instructions to make these empanadas Colombianas

Place potatoes in a medium saucepan and cover with water and boil until tender. Once cooked, remove potatoes and allow them to cool. Once cooled, you’ll be able to easily peel off the potato skins and then chop the potatoes.
In another pot place the pork chops, 4 cups of water, 2 teaspoons of salt and 1 teaspoons of cumin and boil until pork is fully cooked. Once cooked, remove the pork, chop the meat and discard any bones. Strain and reserve 3 ½ cups of pork broth.
In a large bowl prepare your masa, combine your cornmeal and reserved pork broth. Work the masa until it is well incorporated then cover and allow to rest for 15 minutes.

While your masa is resting, in a large saucepan saute the tomatoes and green onions in the bacon fat over medium heat. This is your sofrito.

Stir occasionally and add ½ tbs of salt, hot sauce and 1 teaspoon of cumin. Add the pork to your tomatoes and green onions. Once the pork has been well combined with the sofrito, gently fold in your cooked potatoes. You want your potatoes to still maintain their shape and texture, so don’t over mix your filling once you’ve added the potatoes.

Split up the masa into about ¼ cup portions and form into a ball by rolling between the palms of your hands.Place the balls of dough between two pieces of plastic (I used a ziplock bag) and roll each out very thinly to form a circle-ish.
Remove the top plastic and place filling in the center of each. I use a cookie scoop for the filling. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by pressing down with your fingers.

Fill a large pot with vegetable oil and heat over medium high heat. Carefully place 3 Colombian empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with aji picante, hot sauce and sliced limes on the side.

FAQ for Colombian empanadas FAQ for Colombian Empanadas:

1. What type of dough is used for Colombian empanadas?
Traditionally, a cornmeal-based dough is used for a crispy, golden crust.

2. Can I bake instead of fry Colombian empanadas?
Yes, while they’re typically fried, baking them is a healthier alternative.

3. What fillings are common?
Common fillings include pork, beef, chicken, or potatoes, often seasoned with spices.

4. Can Colombian empanadas be made ahead?
Yes, you can prepare them ahead, freeze them, and fry or bake when ready.

5. How do I serve them?
They’re best served with dipping sauces like ají or salsa.

Variations and Substitutions for this pork empanada recipe

Filling: Substitute pork with beef, chicken, or a vegetarian option like potatoes, beans, or cheese.
Spices: Add paprika, or chili powder for extra flavor.
Dough: Use flour dough for a different texture instead of the traditional cornmeal dough.
Airfrying: Instead of frying, air fry the empanadas for a healthier option.

Storage for these savory empanadas

Storing Cooked Empanadas:

Room temperature (for up to 2 hours): If you plan to serve the empanadas within a couple of hours, you can leave them at room temperature. Cover them loosely with aluminum foil or a clean kitchen towel to prevent them from drying out.
Refrigerator (for up to 3 days): For longer storage, refrigerate the empanadas in an airtight container. This will help them stay fresh for 2-3 days. Reheat them in a preheated oven (350°F or 175°C) for about 15 minutes, or until warmed through and crispy.

Storing Uncooked empanadas

Freezer (for up to 3 months): For longer storage, uncooked empanadas can be frozen. Flash freeze them on a baking sheet for about 30 minutes to prevent them from sticking together. Then transfer them to a freezer-safe bag. Frozen empanadas can be baked straight from frozen at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.