Nothing more typical of Venezuelan food such as empanadas and arepas, which are consumed daily at breakfast and dinners throughout the national territory. Both have infinite versions, in which both the dough and the filling can vary.In Venezuela, when you visit the beach, it is normal to consume empanadas of cazón in front of the sea. A paradisian experience! Recipesgratis offers you a magnificent way to eat fish during the major week: Venezuelan Cazón Empanadas. Pure Venezuelan flavor!
| 🚻 12 Diners | 🕘 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make Venezuelan cazon empanadas: |
| 2 cups of precooked white flour 4 cups of water (960 milliliters) 1 teaspoon of salt 1 teaspoon of sugar 1½ kilograms of margarite style dog of plastic with closure (30 cm) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Venezuelan cazon empanadas:
1. Empty cornmeal inside a large bowl. Add the sugar, salt and little by little the water. Meanwhile, start mixing with the other hand.
2. Knead well until you feel a couple couple, soft and no lumps. Then let stand for 4 or 5 minutes, so it will gain consistency.
3. Divide the mass of Venezuelan empanadas into medium balls.
4. On a flat surface, place the plastic. If you use a plastic bag with closure, it will be easier because they already have a division. Before using it, cut the three edges, including the closure, a rectangle should be left. Open it and extend.
5. Rub the plastic with oil or water, thus the mass of the cazon empanadas will not stick. Then, place one of the mass balls in the center. Crush with the palm of the hand to form a circle of 1/2 cm thick. If the dough is very thin when cooking will break and on the contrary, if it is very thick, it will be unpleasant to taste.
6. In the center of the dough deposits 1 to 2 tablespoons of the cazón stew. Be generous but do not exceed, because then the filling could be overflowed by the edges when frying the empanada and would break.
7. Fold the plastic to cover the filling and put together the edges of the dough. The final result will be a crescent.
8. Use a round container to delimit the shape of the empanada. You can use a deep dish, a small bowl, a soup bowl, etc. Press with the selected container, as if you used a cookie cutter. Remove the mass surplus and then carefully remove the plastic too. Place the crowded cracking empanadas on a large flat plate or tray.
9. Previously heat oil inside a cauldron. Apply medium-high heat. Fry to brown the Venezuelan empanadas. Subsequently check them out and place them on absorbent paper to remove excess fat.
10. We all go to the table! These magnificent empanadas of Venezuelan cazón have a soft internal texture, impregnated by the delicious Margarite Cazzón stew. While its external coverage is subtly crispy. In addition, the taste of mass is the typical semi-dulce flavor, characteristic of Venezuelan cuisine that many captive. As if that were not enough, the touch of sugar in the dough, also provides that golden golden color. Simply a delight! These Venezuelan craft empanadas can be accompanied by Venezuelan -style mojo, pico de gallo vinaigrette, Guasacaca, Veganese of avocado, Venezuelan green mojo, tabasco sauce, or spicy chili sauce among many others. Can you imagine tasting this tasty empanadas at the edge of the beach? Do you dare to surprise everyone with this Venezuelan food classic? If the answer is yes, please do not forget to share with us your experience with a photo and your comments.
