Empanada de Cazón

🧂 Ingredients

• 500g Baby shark meat (cazón)(Ensure it's fresh and suitable for consumption. If unavailable, firm white fish like cod or snapper can be substituted.)
• 2 cups Pre-cooked white corn flour(This is a specific type of flour for empanadas, not regular cornmeal. Brands like P.A.N. or Masarepa are commonly used.)
• 2 medium Tomatoes(Ripe and finely diced.)
• 1 medium Onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1/2 Bell pepper (optional)(Finely chopped, any color.)
• 1/4 cup Cilantro(Freshly chopped.)
• 3 tbsp Vegetable oil(For sofrito, plus more for frying.)
• 1 tbsp Smoked paprika
• 1 tsp Cumin
• to taste Salt
• to taste Black pepper
• approx. 2.5 cups Water(Lukewarm, for the dough.)

👨‍🍳 Instructions

1. 1

   Prepare the shark filling: Place the shark meat in a pot, cover with water, and add a pinch of salt. Bring to a boil and simmer for about 20-25 minutes, or until the meat is tender and easily flakes. Drain the meat, reserving about 1/2 cup of the cooking liquid. Once cool enough to handle, shred the shark meat finely using two forks or your fingers. Set aside.

   ⏱️ 30 minutes
2. 2

   Make the sofrito: Heat 3 tablespoons of vegetable oil in a skillet over medium heat (approx. 180°C / 350°F). Add the chopped onion and bell pepper (if using) and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced tomatoes, smoked paprika, and cumin. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a paste-like consistency, about 8-10 minutes.

   ⏱️ 15 minutes
3. 3

   Combine filling: Add the shredded shark meat to the sofrito. Stir well to combine. Add the chopped cilantro, salt, and pepper to taste. If the mixture seems too dry, add a little of the reserved shark cooking liquid. Cook for another 5-7 minutes, allowing the flavors to meld. The filling should be moist but not watery. Remove from heat and let it cool completely.

   ⏱️ 10 minutes
4. 4

   Prepare the corn dough: In a large bowl, combine the pre-cooked corn flour with 1 teaspoon of salt. Gradually add the lukewarm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. Knead for a minute or two until smooth. If it's too dry, add a little more water; if too wet, add a bit more flour.

   ⏱️ 10 minutes
5. 5

   Assemble the empanadas: Take a portion of the dough (about the size of a golf ball) and flatten it into a disc in your palm or using a tortilla press lined with plastic wrap. Place about 2-3 tablespoons of the cooled shark filling in the center. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, then crimp with a fork or by folding the edge over itself (repulgue) to ensure it's well-sealed.

   ⏱️ 20 minutes
6. 6

   Fry the empanadas: Heat a generous amount of vegetable oil in a deep pot or fryer to 180°C (350°F). Carefully slide 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining empanadas.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓For best results, ensure the shark filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.
• ✓The dough should be soft and easy to work with. If it cracks when you fold it, it might be too dry.
• ✓Fry the empanadas in batches to maintain the oil temperature and ensure even crisping.
• ✓Serve hot with a side of hogao (Venezuelan tomato and onion sauce) or a spicy ají sauce.

🔄 Variations

• Substitute shark meat with other firm white fish, shredded chicken, or a vegetarian filling like black beans and cheese.
• Add a pinch of chili flakes to the filling for a spicier kick.
• Incorporate other vegetables like corn kernels or peas into the filling.

🥗 Nutrition

Per serving