empanadas venezolanas Recipe Delicious
Description
empanadas venezolanas
These beef empanadas are packed with flavor, featuring tender shredded beef seasoned with paprika, garlic, and cumin, all wrapped in a crispy cornmeal dough.
Each empanada is fried to golden perfection and served with a creamy cilantro-avocado sauce for a delicious and satisfying snack or meal.
Perfect for family gatherings, parties, or a flavorful weeknight dinner, these empanadas offer a comforting, homemade taste that's sure to impress!
Ingredients
- 1 1/2 lbs beef blade roast, cut into 4 pieces, trimmed
- 4 bay leaves
- Kosher salt
- 2 tbsp extra-virgin olive oil
- 1/2 medium onion, diced
- 1/4 green bell pepper, diced
- 2 garlic cloves, minced
- 1 shallot, diced
- 1 scallion, chopped
- 2 tsp paprika
- 2 tsp sazon completa (Spanish seasoning blend)
- 1/4 tsp dried oregano
- 1/4 tsp ground cumin
- Freshly ground pepper
- 3 tbsp sugar
- 1 1/2 tbsp vegetable oil (plus extra for greasing and frying)
- 1 1/2 tbsp unsalted butter
- 1 tbsp salt
- 3 1/2 cups precooked cornmeal (e.g., P.A.N. brand)
- 1/4 cup plus 2 tbsp all-purpose flour
- 1 1/4 cups cilantro (leaves and stems)
- 1/2 cup extra-virgin olive oil
- 1 medium avocado, halved, seeded, peeled
- 1/4 green bell pepper, chopped
- 1 scallion, chopped
- 4 tsp white vinegar
- 1 garlic clove, crushed
- Kosher salt and freshly ground pepper
For the Filling
For the Dough
For the Sauce
Instructions
- Place the beef, bay leaves, 1 tbsp salt, and enough water to cover in a saucepan. Bring to a boil over medium heat.
- Lower the heat to a simmer, cover, and cook until the meat is tender and almost falling apart, about 1 hour and 30 minutes.
- Transfer the meat to a bowl and shred it with a fork. Let it cool. Reserve the cooking broth.
- 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. - 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.
- In a medium bowl, mix 3 1/2 cups hot water, sugar, vegetable oil, butter, and salt until the butter melts.
- Gradually stir in the cornmeal and flour until a soft dough forms. Knead the dough on a clean surface until it fully combines.
- Shape the dough into 12 balls, using about 1/2 cup of dough for each.
- 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. - Remove the top plastic layer and place 2-3 tablespoons of the filling in the center.
- Use the bottom plastic to fold the dough in half over the filling and press the edges to seal.
- Trim into a half-moon shape with a knife or use the edge of a bowl. Transfer to a parchment-lined baking sheet.
- One at a time, sprinkle each dough ball with water.
- Preheat the oven to 300°F.
- Heat 1 inch of vegetable oil in a large skillet over medium heat until the oil reaches 365°F.
- Fry the empanadas in batches, cooking each side for about 4 minutes until golden brown.
- Place on a paper towel-lined baking sheet and keep warm in the oven.
Prepare the Filling
Make the Dough
Assemble the Empanadas
Fry the Empanadas
Make the Sauce
Note
empanadas venezolanas
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