In Venezuela they are known as cupcakes to a dough of wheat flour stuffed with cheese, meat or chicken. In general, Venezuelan cakes are fried in abundant oil, although some prefer them baked. However, it is in the Andean area of the country where this preparation acquires an entrenched and cultural character. It is for this reason that they are told Andean cupcakes. In those mountainous areas, women prepare this plate in stove, which gives it a delicious smoked flavor. When sharing with you the traditional preparation of this dish, from recipesgratis we invite you to an incredible gastronomic walk through the friendly Venezuelan Andes. Continue reading and discover with us how to make Andean cupcakes of meat and rice.
| 🚻 14 Diners | 🕘 2h 30m | 🍵 Central | 🤯 Timing |
| Ingredients to make Venezuelan Andean cupcakes: |
| For the filling :: 250 grams of ground meat 5 cloves of garlic 2 stears of chives 1 large onion 1 paprika (red pepper) 75 grams of sweet pep Achiote powder aceite enough to fry ½ cup of water (120 milliliters) 1 tablespoon of salt 3 boiled and sliced eggs 1 cup of white rice cooked | For the dough :: 500 grams of wheat flour 265 milliliters of water 3 grams of salt 4 grams of baking powder (Royal type yeast) 25 milliliters of oil |
| Additional features: expensive cost, fried, |
Ingredients to make Venezuelan Andean cupcakes:
1. so that the meat acquires better flavor during cooking, previously scratch or crushing garlic cloves and incorpore them with the salt. Mix very well and let the meat macerate. Apart, prepare a simple white rice and boil the eggs. Booking.
Trick: The amount of salt is to taste, so you can adjust it.
2. Gather all vegetables and pic them in small pieces, but not so tiny so that, at the end of cooking, the ingredients can still be appreciated.
3. SutrÃe the meat with enough oil. Let it be brown and the flavor of garlic is integrated. Thus, your Andean cupcakes will be much more tasty.
Trick: You can also make your Venezuelan chicken cakes. To do this, in the end we explain how to do it.
4. When cooked, add all vegetables and ono powder. Stir well until all vegetables are cooked and the ONTO colored the preparation.
5. incorporates around a cup of water and cover the casserole so that the filling of the Venezuelan Andean cakes is finished over medium heat.
6. When the water evaporates almost completely, correct the salt of the preparation and incorporates the previously cooked rice. Reserve the stew for the time of the filling.
7. For the mass of the Andean cakes, place the flour with all the dry ingredients in a large container. Add water and oil or margarine. Mix very well with a spatula for approximately 3 minutes. Let stand another 3 minutes.
8. Pass the mixture to the table and knead for about 4 minutes to join all the ingredients. When the mixture has a bright and elastic appearance, guide it for 30 minutes for gluten to rest and it is easier to stretch and work it.
9. divide the mixture into 2-4 parts, everything depends on the size of your table, and stretch each part until they have about 3 or 4 millimeters thick.
10. In one of the masses already stretched, place large tablespoons of the filling, separated from each other by about 5 centimeters. Adorns the Venezuelan cake with a slice of egg. Then, it moistens with a wet brush with water the edges that surround each tablespoon of filling.
11. Carefully cover each filling with the other stretched dough and, with the fingers, paste the masses in the moistened areas. Short to form the cakes, which can be round or square. Close the edges with the teeth of a fork and nail the fork twice on the cake to make small hole.
Trick: You can also cut dough circles to join them or give it empanadas.
12. Heat enough oil over medium heat to fry the Andean cupcakes and dorake them on both sides. Remember that you can also cook the Venezuelan cakes in the oven at 180 ºC until golden brown, about 15 minutes.
13. It is tradition to serve the recipe for Andean cakes accompanied with Guasacaca and a pineapple guarap, traditional Andean drink.
