Colombiano Picadillo Empanadas

Let's get grilling
Using a spoon, add 2–3 teaspoons of filling and pinch the empanada closed. Make sure to fully seal the edges so it doesn’t open while cooking.
Ingredients
Filling
-
Yukon Gold potatoes
.05 lb.
-
water
3 cup
-
ground beef
1 lb.
-
olive oil
2 tbsp.
-
salt
1 tbsp.
-
chili powder
1 tsp.
-
granulated garlic
1 tsp.
-
ground annatto
1 tsp.
-
ground Comino
1 tsp.
-
black pepper
1 tsp.
-
paprika
1 tsp.
Dough
-
maseca
2 cup
-
kosher salt
1 tsp.
-
annatto
.05 tsp.
-
Comino
.05 tsp.
-
granulated garlic
.05 tsp.
-
hot water
1.75 cup
Aji verde
-
cilantro
1 bunch
-
scallions
2
-
Serrano pepper
1
-
vinegar
0.3 cup
-
salt and pepper to taste
Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford
For safe meat preparation, reference the USDA website.

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