empanadas venezolanas Recipe Delicious

Prepare the Filling

1. 1. Place the beef, bay leaves, 1 tbsp salt, and enough water to cover in a saucepan. Bring to a boil over medium heat.
   2. Lower the heat to a simmer, cover, and cook until the meat is tender and almost falling apart, about 1 hour and 30 minutes.
   3. Transfer the meat to a bowl and shred it with a fork. Let it cool. Reserve the cooking broth.
   4. In a large skillet, heat the olive oil over medium-high heat.
      Add the onion, bell pepper, garlic, and shallot; cook for about 3 minutes, until the onion becomes translucent.
   5. Stir in the scallion, paprika, sazon completa, oregano, cumin, and 1/4 tsp pepper.
      Cook the shredded beef with 1 cup of reserved broth for about 10 minutes, or until the mixture thickens. Season with salt to taste.

Make the Dough

1. 1. In a medium bowl, mix 3 1/2 cups hot water, sugar, vegetable oil, butter, and salt until the butter melts.
   2. Gradually stir in the cornmeal and flour until a soft dough forms. Knead the dough on a clean surface until it fully combines.
   3. Shape the dough into 12 balls, using about 1/2 cup of dough for each.

Assemble the Empanadas

1. 1. One at a time, sprinkle each dough ball with water.
      Place it between two pieces of lightly oiled plastic wrap (or a resealable bag) and roll it out into a 7-inch circle.
   2. Remove the top plastic layer and place 2-3 tablespoons of the filling in the center.
   3. Use the bottom plastic to fold the dough in half over the filling and press the edges to seal.
   4. Trim into a half-moon shape with a knife or use the edge of a bowl. Transfer to a parchment-lined baking sheet.

Fry the Empanadas

1. 1. Preheat the oven to 300°F.
   2. Heat 1 inch of vegetable oil in a large skillet over medium heat until the oil reaches 365°F.
   3. Fry the empanadas in batches, cooking each side for about 4 minutes until golden brown.
   4. Place on a paper towel-lined baking sheet and keep warm in the oven.

Make the Sauce

1. 1. In a blender, combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar, and garlic. Add 1 tsp salt and 2 tsp pepper.
   2. Puree until smooth. Thin the sauce with up to 1/4 cup water.
   3. Serve the sauce alongside the empanadas.
      
      Enjoy It
      
      
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