Recipe by Jaime Otero Llanos

Ingrediants: 
Dough:

• 6 lb white hominy corn
• Salt

• 1/2 lb pork
• 1/2 lb beef
• 1/2 lb white potatoes
• 1/4 lb yellow potatoes

• 1/4 lb onions
• 1/2 lb scallions
• 1/2 lb tomatoes
• 2 garlic gloves
• Pepper, azafran, cumin, and salt to taste

1. Let corn soak in water for 30 minutes and then cook until the corn is soft.
2. Remove the pot from the heat and let the corn cool.
3. Grind the corn.
4. Add salt to taste.
5. Knead the dough until it is soft.

1. Finely dice all ingredients and place in a pot to cook in water.
2. Add a tablespoon of hogao to marinate.
3. When water has evaporated lower temperature and allow to cook until meats are soft and potatoes have dissolved.
4. Let cool.

1. Finely dice all ingredients.
2. Add pepper, salt, and cumin to taste.
3. Add azafran to give a yellow-orange color.

Putting it together:

1. When meats and potatoes are ready, mix with hogao.
2. Take a walnut size amount of the dough and flatten to create a circle.
3. Place a 1/2 teaspoon amount of the stuffing onto the dough.
4. Fold the dough over to create a turnover.
5. Firmly press down along the edges.
6. Place on skillet and fry until golden brown.

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• Empanada filling
  Photo by Van Luong
• Jamie and the dough mixture.
  Photo by Van Luong
• Jamie showing visitors what the dough's consistency should feel like.
  Photo by Van Luong
• Jamie demonstrating how to press the empanada wrap.
  Photo by Van Luong
• Jamie demonstrating how to press the empanada wrap.
  Photo by Van Luong
• Jamie frying empanadas while another demonstrator wraps.
  Photo by Van Luong
• Wrapped empanada.
  Photo by Van Luong
• The audience comes up to the demonstration kitchen.
  Photo by Van Luong
• Fried empanada.
  Photo by Van Luong

Carolina Restrepo is a program intern for the Columbia program at the 2011 Folklife Festival.