ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Empanada de Carne Venezolana
Crispy, golden-fried corn masa pockets filled with a savory ground beef and vegetable mixture. A beloved Venezuelan street food classic.
ð§ ææ
- 2 cups Masarepa (Harina P.A.N. or similar corn flour for arepas)(Ensure it's the pre-cooked corn flour, not cornmeal.)
- 2.5 cups Warm water(Approximately, adjust as needed for dough consistency.)
- 1 tsp Salt
- 400g Ground beef
- 1 medium Onion, finely chopped
- 1/2 medium Bell pepper (any color), finely chopped
- 2 cloves Garlic, minced
- 2 medium Tomatoes, finely chopped
- 1 tsp Cumin powder
- 1/2 tsp Oregano (dried)
- to taste Salt and black pepper
- for frying Vegetable oil or other neutral oil
ðšâð³ äœãæ¹
- 1
Prepare the beef filling: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
â±ïž 10 minutes - 2
Add the chopped onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
â±ïž 7 minutes - 3
Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes, cumin, oregano, salt, and pepper. Cook, stirring, until the tomatoes have broken down and the mixture has thickened slightly, about 8-10 minutes. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool completely.
â±ïž 10 minutes - 4
Make the corn dough: In a large bowl, combine the masarepa and 1 teaspoon of salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If too dry, add a little more water; if too wet, add a little more masarepa. Knead for 2-3 minutes until smooth.
â±ïž 5 minutes - 5
Form and fill the empanadas: Take a portion of the dough (about the size of a golf ball) and roll it into a ball. Place the ball between two pieces of plastic wrap or in a tortilla press and flatten it into a thin disc, about 5-6 inches in diameter. You can also flatten it by hand on a lightly floured surface.
â±ïž 10 minutes - 6
Remove the top piece of plastic wrap. Place about 2-3 tablespoons of the cooled beef filling onto one half of the dough disc, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape.
â±ïž 5 minutes - 7
Seal the edges firmly by pinching them together. You can also use the tines of a fork to crimp the edges for a decorative finish and extra security. Ensure there are no gaps where the filling can escape.
â±ïž 5 minutes - 8
Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully slide 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for about 4-6 minutes per side, or until golden brown and crispy.
â±ïž 15 minutes - 9
Remove the fried empanadas with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining empanadas. Serve hot.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe filling must be completely cool before assembling the empanadas to prevent the dough from becoming soggy.
- âEnsure the oil is at the correct temperature; too cool and the empanadas will absorb too much oil, too hot and they will burn before cooking through.
- âFor a crispier empanada, ensure the dough discs are thin and the oil is properly heated.
- âServe with a side of hogao (Venezuelan tomato and onion sauce) or a spicy ajà sauce.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add diced boiled potatoes to the beef filling for a heartier version.
- Incorporate a pinch of cayenne pepper or a finely chopped habanero pepper into the filling for a spicier kick.
- Experiment with other fillings like shredded chicken, cheese, or black beans.