The corn empanada with meat filling is one of the most delicious and popular appetizers among Panamanian diners. We'll teach you how to prepare this delight.
This exquisite culinary creation, typical of Panama, combines the softness of corn with the intense flavor of meat, creating a burst of flavors in every bite.
This dish is traditionally served as an appetizer or as a main course, accompanied by salad and hot sauce. Enjoy a unique gastronomic experience!
Corn Empanada with Meat Filling
Ingredients
1 kilogram of Ground meat
½ kilogram of Finely chopped onion
½ cup of Finely chopped tomato
2 Sweet pepper
½ cup of Finely chopped cilantro
6 cups of Precooked corn flour
5 cups of Water
2 tablespoons of Cassava starch
2 tablespoons of Melted butter
3 tablespoons of Oil
¼ teaspoon of Ground cumin
1 tablespoon of Achiote powder
1 Beef broth cube
3 tablespoons of Salt
1 pinch of Pepper
Hot chili and lemon for serving
Preparation
Step 1 : In a skillet over medium heat, add a bit of oil and sauté the onion, garlic, tomato, sweet pepper, a little of the achiote, salt, cilantro, and cumin.
Step 2 : Cook this mixture for about 5 minutes, then add the meat.
Step 3 : Stir very well and let cook for 15 minutes.
Step 4 : Adjust the flavor with salt and pepper to taste.
Step 5 : In a bowl, combine water with cassava starch, a little achiote, the beef cube, salt, and melted butter.
Step 6 : Add the corn flour to this mixture and knead well.
Step 7 : Place a piece of plastic over a tortilla press and put a piece of corn dough on it.
Step 8 : Flatten to form a very thin circle.
Step 9 : Place a small amount of meat filling in the center.
Step 10 : Fold the dough circle in half to form a half-moon shape.
Step 11 : Fry the empanadas in hot oil until golden brown.
Step 12 : Serve accompanied by a sauce, pickled chilies, and lemon.
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