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Golden griddled corn cakes are served with guacamole, cilantro, and chili flakes on a rustic table.

Colombian Food Recipes: The Corn Flour, the Two Non-Negotiable Herbs, and Every Timing the Sources Give

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Ingredients
  

  • 2 cups peeled and diced potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tbsp olive oil
  • ¼ cup chopped white onion
  • 1 cup chopped tomato
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tbsp chopped red bell pepper
  • ½ pound ground pork and beef (omit for the vegetarian version)
  • ½ tsp sazón with azafrán
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh cilantro
  • Vegetable oil, for frying
  • Lime and ají, for serving

Instructions
 

  • Make the dough: stir the sazón and salt into the masarepa, then add the water and oil and mix to a dough. Knead into a ball for 2 minutes until smooth. Cover with plastic and set aside 20 minutes while you make the filling. That rest hydrates the flour so the dough rolls thin without cracking.
  • Cook the diced potatoes in water with the bouillon tablet for 20 - 25 minutes, until tender. Drain and mash lightly.
  • Heat the olive oil in a skillet. Cook the onion over medium-low heat 5 minutes, then add the tomato, green onions, garlic, bell pepper, cilantro, salt, and pepper and cook about 15 minutes.
  • Add the ground pork and beef and cook 10 to 15 minutes, breaking up the meat, until fairly dry. Combine with the mashed potatoes.
  • Roll ~1 ½ tbsp portions of dough into balls, flatten each very thin between two sheets of plastic, place 1 tbsp filling in the center, fold into a half-circle using the plastic, and crimp the edges shut with a fork.
  • Heat vegetable oil in a pot to 360°F (182°C). Fry 3 or 4 at a time for about 2 minutes, until golden on all sides. Drain on paper towels and serve with ají and lime.