Ingredients to make Empanadas de Mariana- Valle del Cauca:
- 1 pound of corn (white) threshed
- 2 pounds of potatoes
- 1 pound of meat (optional) pork beef or chicken
- 2 medium arracaches
- 2 or 3 onion stems
- 1 pinch salt
- 1 pinch pepper
- 2 cloves of garlic
- 1 tomato
- 1 bottle of oil
How to make empanadas de mariana- valle del cauca:
1 CORN It is soaked for three days without changing the water, on the third day it is washed very well and you grind it to the point that it is very fine with a smooth texture, water is poured into it, making a thick mixture of that mass, it is passed through a sifter or strainer so that the texture of the dough is fine or smooth a pan or large aluminum pot is mixed with a pinch of salt and two or three tablespoons of oil and put on the fire stirring constantly without stopping to do so it takes a consistency of dough pre-cooked let cool a little and knead very well making similarity to a roll and portions in the form of volitas
2 STEW depends on what meat you want to make, beef, chicken or pork, I prefer to rearrange the meat with pepper to taste, salt, garlic (ground), finely chopped onion, color and grate the arracacha place over low heat until the meat softens, chop the potato into small squares and add it to the cooking let’s add grated tomato stir let it boil it should be thick, if the stew is a little watery we add it diluted with a little of its broth a teaspoon of cornstarch or wheat flour well diluted this It will give you a good thickness. Let cool and begin to prepare the empanadas. Fry in plenty of hot oil to avoid sticking to the pan. Eat hot as an appetizer with a good soda, coffee or juice.
3 I don’t use many condiments but that depends on the taste, you can use doñagallina or ricotilla in the stew as soon as the meat is added.
