Panaderia Colombiana Near Me Recipes

PANDEBONO (COLOMBIAN CHEESE BREAD)

Steps:

• Pre-heat the oven to 400°F.
• In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
• Divide the mixture into 12 equal size portions, shaping them into balls.
• Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

COLOMBIAN EMPANADAS

Steps:

• Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.
• Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4 inch thick and cut out 3 inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.

EMPANADAS COLOMBIANAS (COLOMBIAN MEAT PIES)

Steps:

• Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
• Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
• In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.
• Cook, stirring occasionally until tomatoes break down, about 15 minutes.
• Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.
• Stir in potatoes and mix well.
• Heat oil (at least 2 inches) over medium high heat.
• Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
• Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
• With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
• Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.