Kenji Makes Extra-Crispy Colombian Beef and Potato Empanadas | J. Kenji López-Alt | NYT Cooking
Get the free (!) recipe for Kenji’s Colombian Beef and Potato Empanadas: https://nyti.ms/45P6zh5
His recipe for Popcorn Masa for Empanadas is here: https://nyti.ms/467Yzqe
Here’s the recipe for Kenji’s Ají (Colombian-Style Fresh Salsa): https://nyti.ms/3JRydBo
And if you’d like to try his Standard Masa for Empanadas, the recipe is here: https://nyti.ms/4mQUeiw
The first step to making a good empanada is making a good masa, or dough. That’s where J. Kenji López-Alt starts, showing us how to make the recipe for popcorn masa that he learned from the chef Carlos Gaviria, a scholar of regional Colombian cooking at the University of La Sabana. It’s the flavorful, crisp-textured crust to his Colombian Beef and Potato Empanadas recipe, which he demonstrates, along with a Colombian-style fresh salsa called ají that completes the meal.
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