Colombian Empanadas🇨🇴 (stuffed with slow cooked beef and potatoes) #empanadas #colombian #colombianempanadas #Recipe In a slow cooker add: -olive oil -2 medium yellow onions (diced) -1 large tomato (diced) -2 bell peppers (diced) -11 cloves of chopped garlic -about 1 cup of beer -season with: Cumin, Chicken Bouillon Powder, Sazon and Adobo Mix this together Then get a 2.5 to 3 lb chuck roast and pat it dry with a paper towel. Add salt to both sides, and then in a pan on medium heat with oil, brown it on both sides. Then add it on top of the vegetables and season with the same 4 seasonings. Let this cook on low for 8 hours, and then when there’s about 3 hours left of cooking, add 5 to 7 peeled and cubed gold potatoes (submerging them into the broth) When it’s done, use a slotted spoon to separate the meat and vegetables from the broth, (the meat will shred while you’re mixing it all together, use a fork or tongs) Then for the dough, you’re going to get Masarepa, which is Pre-cooked Yellow cornmeal (PAN is a popular brand in Colombia but you can find it at Publix) Add 2 cups to a bowl and then season with Cumin, Chicken Bouillon Powder and Sazon Then strain the broth from your crock pot, and remove all the fat from the top. Make sure the broth is warm and slowly stir it into the Masarepa Once it’s too firm to be stirred, start to knead it with your hands until it has a play-dough like texture. Make sure to cover it up with plastic wrap (even when you’re using it) so it does not dry out. Then get a tortilla press, and add plastic wrap to both sides with a little oil (also add a little to your hands) Then roll the dough into balls, and press it with your tortilla press (you can also use the bottom of a plate if you don’t have a press. Just place the dough between 2 pieces of plastic wrap while pressing down with the plate) Make sure your filling is cooled to room temperature, and then add it to the center. Then fold it over with the plastic wrap and smooth down the edges. Use a bowl to cut out the empanadas (I like using a small bowl like this one, just remember the larger the bowl the larger the empanadas) Then in a pot on medium to medium high heat, fry them until they’re golden brown letting them rest on a paper towel or cooling rack You can’t serve Colombian Empanadas without Aji Picante, (so I’ll posting the recipe for this tomorrow) Enjoy💜 - @eatwithalyssa