Venezuelan Empanadas have a crisp crust and tender inner texture. The ULTIMATE finger food…perfect for any occasion!
Hi my friends! Did you miss me?
It’s been almost a week since my last post, and I’ve been feeling pretty guilty about it.
These past couples of months have been kind of stressful. Meeting some huge deadlines this past month was hard. I don’t mean to complain, though! I am very grateful because I love what I do. I’ve just been spread myself a little thin these days.
On the really bright side, Summer is in full swing around here, kids are out of the school. The weather is fabulous, we already took our first dip into the pool. I know it’s not “officially” summer, but let’s pretend it is.
So for me, Summer = Beach = Empanadas de Cazón.
Here is the thing: when you go to the beach in Venezuela you can find, along the way, multiple mini vendors on the side of the road (literally) selling empanada. All kind of empanadas: cheese, chicken, beef, beans, cazon, etc. In my book going to the beach and not eating empanadas is unacceptable. My husband would never eat an empanada, under those circumstances, actually, he never did, he needs to see the sanitary permit hanging out in the front door. But that wasn’t a big deal for me, they were irresistible delicious, plus I LOVE street food!
My favorites empanadas always were hands down, without a doubt, no question about it, empanadas de cazón! In case you are wondering Cazón is In case you are wondering Cazón is
In case you are wondering Cazón is a small shark, it might sound like an adventurous option, but believe me… they are to die for!
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Apparently, Cazón is not available in the United States so since we moved here I have been looking for a good substitute. I tried dogfish, cod, etc… and the final result always was very disappointing. I almost lost my hope until the mother of my daughter’s friend, also Venezuelan, told me that she uses shark steaks.
TADA…the perfect Cazón filling for empanadas!!!
Most Latin-American countries have their own version of empanadas but Venezuelan empanadas are the best. Well… okay! I might be a little bias, but seriously they are delicious. Basically, a Venezuelan empanada is made with a corn dough, then stuff it with anything you can imagine (chicken, meat, cheeses, Cazón/shark), and then deep-fried. Admittedly, I am not big on deep frying things at home. I do, however, make an exception when it comes to empanadas.
The corn dough has a wonderful texture. It also soaks up less grease than fried empanadas made with flour dough.
Of course, when eating empanadas we cannot forget about another element: THE SAUCE!! The crisp crust and tender inner texture of corn empanadas is the perfect excuse to invite additional condiments. Try my cilantro mojo or the traditional Venezuelan avocado sauce: Guasacaca.
Now, go and make some empanadas yourself! You can use my dough recipe and fill them with whatever your heart desires.
Venezuelan Cazon Empanadas
Ingredients
Cazon Filling:
- 4 Shark steaks (see notes)
- 1 bay leaf
- 3 tablespoons achiote oil (onoto, annatto) (see notes)
- 1 cup onion, finely diced
- 1/2 cup green bell pepper, cut into small cubes
- 1 cup small sweet pepper, cut into small cubes
- 1 cup leeks, cleaned, and sliced (white and light green parts only)
- 1/2 cup green onion, cleaned and sliced
- 3 garlic gloves, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Dough:
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cups Harina P.A.N (pre-cooked white maize meal)
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- Oil to fry (I use corn oil)
Instructions
Make the filling:
- Place the shark steaks, bay leaf, and 1 tablespoon salt in a saucepan and cover with water. Bring to a boil over medium heat. Reduce to a simmer, cover and cook until the fish is cooked about 15 minutes. Transfer the fish to a bowl and shred with a fork (be careful to remove the skin and/or bones). Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, sweet peppers, leeks, green onions, and garlic; cook until the onion is translucent, about 3 minutes. Stir in the cumin. Add the shark, mix well, and season with salt and pepper to taste. Cook over medium-low heat for about 10 minutes.
Make the dough:
- Wash your hands. In a medium bowl add water, salt, and sugar. Mix until the salt and sugar are dissolved.
- Mix Harina P.A.N, flour, and baking powder in a bowl
- Slowly add dry ingredients to the water and mix/incorporate with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
Form the empanadas:
- Divide the mixture into 8 equal portions and form into little balls. Flatten each ball between two sheets of plastic until it is approximately 8 inches (see notes). Put some of the cazon filling in the center of the empanada, about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.
Fry the empanadas:
- Heat enough oil in a skillet until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 300º F.
- Serve hot.
Nutrition
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- Deep Fry Pan
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- Chef Knife
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- Bamboo Cutting Boards
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- Spider Skimmer
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Can I half the recipe? I only need 2 empanadas lol or there is a way to store the dough? Can I freeze it?
Hello Diana! You can definitely half this recipe. The dough can be refrigerated for up to 2 days. I don’t recommend freezing it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Which small sweet peppers do you used? I’m from Margarita Island, now living in NY and I’ve been dying to eat some empanadas de cazon! Cotsco sells little frozen cubes of Baby Shark, it’s cazon!!! But I can’t find any small sweet peppers that I can use instead of the aji dulce that gives our cazon its particular flavor. Any tips?
Hello Diana! Yes, I know, our aji dulce is very hard to find. I usually use these little sweet peppers – https://amzn.to/2vS4LWy . It’s not exactly the same but it does the trick. Hope this helps!
Dear Oriana: I found your blog trying to learn how to make the “masa” for empanadas. I would like to share some tips with you .
Here in the States, you can find skate wings (raya), taste and texture is exactly the same as young shark. Asian people buy these in Asian markets.
Another tip: Any white flaky fish like cod, corvina even tilapia (which I hate, but it is fine to use it this way) will do it. You put the fish fillets in a bowl, pour abundant salt, cover with a cheesecloth and let it sit overnight. In the morning wash the excess of salt off and rinse it, cook in fresh water with a bay leaf for about 15 mins and then drain it with a swift and you will have the perfect cazon meat. It will have a very nice texture with a bit to it and the flavor will be amazing. Then just make your regular “alino”
Hello Tony! Thanks so much for your feedback. I will look for the skate wings next time =)
Hi I lived in Caracas many years ago .. such a beautiful city and the food amazing ,, I esp loved all the empanadas ,, I have tried recreating them at home but one thing always happens .. the pie sticks to bottom of frying pan and it’s hard to flip or unstick .. any suggestion?? Ty
Hello Maria! I think the problem could be that the dough is too moist. Next time use my recipe to make the dough and see if it works. Also, make sure you are using enough oil to fry. I always fry the empanadas in a non-stick frying pan (this is the one I use http://amzn.to/2xKcm4Y – affiliate link). Thanks for stopping by ????
What a great looking recipe, Oriana! So happy to find your blog. Now I will know where to look for Venezuelan recipes. Bookmarked! 🙂
Thank you Igor!!
The empanadas look amazing! Thanks for sharing this recipe! My husband would love this!
Thanks Corina!!
Ohlala, those are the real deal, I have hearts in my eyes! Must make for my man, he is Salvadorian and for sure will be all over these !!
Yes, they are delicious!! I’m sure he is going to love them. Thanks for stopping by ☺