Valle del Cauca-style empanadas, often called valluna empanadas, are one of the best-loved foods from southwestern Colombia. They feature a thin yellow corn dough, fried until crisp, with a flavorful potato and seasoned meat filling.
You will commonly find them in bakeries, coffee shops, street stalls, and family gatherings throughout Cali and the surrounding region. They are traditionally served hot with Colombian hot sauce and lime as a breakfast item, snack, or appetizer.
Ingredients
For the filling
- 500 g yellow potatoes or starchy potatoes, peeled and chopped (4 medium potatoes)
- 250 g ground beef (9 oz)
- 150 g ground pork (5 oz)
- 120 g scallions, finely chopped (2 large stalks)
- 100 g ripe tomato, finely chopped (1 medium tomato)
- 40 g red bell pepper, finely chopped (⅓ bell pepper)
- 10 g garlic, crushed (2 cloves)
- 5 g ground cumin (1 teaspoon)
- 3 g ground annatto or achiote (1 teaspoon)
- 6 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 250 ml water (1 cup)
- 30 ml vegetable oil (2 tablespoons)
For the dough
- 500 g yellow pre-cooked cornmeal (about 4 cups)
- 750 ml warm water (3 cups)
- 8 g salt (1½ teaspoons)
- 15 ml vegetable oil (1 tablespoon)
For frying and serving
- 1 l vegetable oil for frying
- 120 ml Colombian hot sauce (½ cup)
- 2 limes, cut into wedges
Preparation
- Cook the potatoes, place them in a pot with enough water to cover and cook for 18 to 20 minutes, until very tender. Drain them and mash with a fork until you have a rustic puree.
- Make the seasoned filling, heat the 30 ml of oil in a large skillet and cook the scallions, tomato, bell pepper, and garlic for 5 minutes. Add the ground beef, ground pork, cumin, annatto, salt, and pepper.
- Finish the filling, cook the meats for about 8 minutes, breaking them apart as they brown. Add the water and cook over medium heat until almost all the liquid has evaporated. Stir in the mashed potatoes until the filling is compact, then let it cool completely.
- Prepare the dough, combine the cornmeal, salt, warm water, and oil in a large bowl. Knead for about 2 minutes, until the dough is soft, moist, and easy to shape without cracking.
- Shape the empanadas, divide the dough into 14 equal portions and roll them into balls. Place each ball between two lightly oiled sheets of plastic and press into thin rounds about 13 cm (5 inches) wide. Add 2 tablespoons of filling to the center, fold over, and seal the edges firmly with your fingers.
- Fry and serve, heat the oil over medium-high heat and fry the empanadas in batches for 4 to 5 minutes, until crisp and golden. Drain on paper towels and serve hot with Colombian hot sauce and lime wedges.
Chef’s tips
- Let the filling cool completely before assembling so it does not soften the corn dough.
- Do not overfill the empanadas, or they may open while frying.
- Keep the unused dough covered while you work so it stays moist.
- Fry only a few empanadas at a time to keep the oil temperature steady.
Traditional variations
In Valle del Cauca, you may also find valluna empanadas filled with potato and beef only. Some families use ground pork alone, while others combine pork and beef for a richer filling.
How to serve
Serve valluna empanadas immediately after frying with fresh Colombian hot sauce and lime wedges. They are especially popular as a mid-morning or afternoon snack, and they also make an excellent appetizer for family gatherings.
Recommended accompaniments
- Colombian cilantro hot sauce.
- Lime wedges.
- Black Colombian coffee.
- Hot panela drink.
- Colombian soda.
Food tradition
Empanadas are found throughout Colombia, but Valle del Cauca developed a distinctive style with thin corn dough, an especially crisp texture, and a savory potato-and-meat filling. Their presence in cafés and street-food stalls has made them an everyday symbol of local valluna cooking.
Frequently Asked Questions
Valluna empanadas are usually made with especially thin and crispy yellow corn dough. Their traditional filling combines potato with well-seasoned meat, often using both ground beef and pork. They are typically served with Colombian hot sauce and lime.
Yes, you can use ground beef only. However, combining beef and pork gives the filling a fuller, richer flavor and is common in many traditional Valle del Cauca preparations.
Use warm water and knead until the dough feels soft and moist. If it cracks while you shape the rounds, lightly dampen your hands and knead the dough again for a few seconds. Keep it covered while you assemble the empanadas.
Yes. Arrange the assembled empanadas on a tray without letting them touch, freeze for 2 hours, then transfer them to an airtight freezer bag. Fry them directly from frozen over medium heat so they warm through before browning too quickly.
