Colombian Caribbean-style empanadas are a classic snack from the country’s northern coast. Their most recognizable version features fried corn dough filled with salty, firm costeño cheese, which softens slightly as the empanadas cook.
You will often find them at breakfast, as an afternoon snack, or sold from street stalls throughout the Caribbean region. They are commonly served with Colombian hot sauce, creamy suero costeño, or a cup of coffee. Coastal Colombian empanadas are traditionally made with corn dough and may be filled with cheese, meat, or chicken.
Ingredients
For the dough
- 400 g yellow pre-cooked cornmeal (3¼ cups)
- 650 ml warm water (2¾ cups)
- 8 g salt (1½ teaspoons)
- 15 ml vegetable oil (1 tablespoon)
For the filling
- 350 g costeño cheese, shredded or crumbled (about 3 cups)
- 20 g unsalted butter, softened (1½ tablespoons)
For frying and serving
- 1 l vegetable oil for frying
- 120 ml Colombian hot sauce (½ cup)
- 180 ml suero costeño or crème fraîche-style sauce (¾ cup)
Preparation
- Make the dough, combine the cornmeal and salt in a large bowl. Gradually add the warm water and oil, then knead for about 2 minutes until the dough is smooth, moist, and free of cracks.
- Prepare the filling, mix the costeño cheese with the softened butter until lightly combined. Taste the cheese before adding any salt, since traditional costeño cheese is naturally quite salty.
- Shape the empanadas, divide the dough into 12 equal portions and roll them into balls. Place each ball between two lightly oiled sheets of plastic and press into a thin 13 cm (5-inch) round. Add about 2 tablespoons of cheese to the center, fold the dough over, and firmly seal the edges with your fingers.
- Fry the empanadas, heat the oil over medium-high heat and fry in batches for 4 to 5 minutes, turning once, until crisp and golden. Drain on paper towels.
- Serve immediately, bring the empanadas to the table while hot, with Colombian hot sauce and suero costeño on the side for serving.
Chef’s tips
- Use firm costeño cheese; overly moist cheese can cause the empanadas to split while frying.
- Keep the unused dough covered with a clean towel so it does not dry out.
- Do not overfill the rounds, since the cheese needs room to warm without breaking the dough.
- Fry over medium-high heat; cooler oil will make the empanadas absorb too much oil.
Traditional variations
Across Colombia’s Caribbean coast, you may also find empanadas filled with ground beef, shredded chicken, or meat and potato. Some cooks use white cornmeal, although yellow corn dough is especially common for its golden color and familiar flavor.
How to serve
Serve Caribbean-style cheese empanadas fresh from the fryer with Colombian hot sauce, suero costeño, or both. They are a traditional breakfast or snack, especially good with black coffee, coffee with milk, or a regional fruit drink.
Recommended accompaniments
- Suero costeño.
- Colombian hot sauce.
- Black coffee or coffee with milk.
- Corozo juice or tamarind juice.
Food tradition
Costeño cheese is one of the ingredients most closely associated with Colombian Caribbean cooking. Its salty flavor and firm texture make it ideal for fried foods, arepas, corn cakes, and empanadas, where it creates a distinctly coastal flavor without requiring an elaborate filling.
Frequently Asked Questions
Use a firm, salty fresh cheese, such as well-drained farmer cheese or a frying cheese. Avoid very creamy or moist cheeses because they can release liquid and cause the dough to break open while frying. Taste your cheese first, then add salt only if it truly needs it.
Yes. White pre-cooked cornmeal will give you a very similar texture, but the empanadas will have a paler color. Keep the dough soft and moist as you work. If it begins to crack, add 15 ml of warm water and knead it again briefly.
Yes. Arrange the assembled empanadas on a tray without letting them touch and freeze for 2 hours. Transfer them to an airtight freezer bag afterward. Fry directly from frozen over medium heat so the cheese warms through before the dough becomes too dark.
