How to make empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)?| Sumito Estévez
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0:00 - 0:08The best cook that I've known
is my wife Silvia making breakfast. -
0:08 - 0:09It's amazing.
-
0:09 - 0:12I've had breakfasts in hotel, brunch,
-
0:12 - 0:14on a cruise,
-
0:14 - 0:17and so far, nobody has made
a breakfast like Silvia's. -
0:17 - 0:18At some point, I'm going to convince her
-
0:18 - 0:21to join us here to teach
how to make breakfast. -
0:21 - 0:23But today it will be my turn
and I'm going to teach you -
0:23 - 0:26how to make one
of the best Venezuelan dishes -
0:26 - 0:28typically served for breakfast:
-
0:28 - 0:29Empanadas.
-
0:29 - 0:34There are empanadas in Bolivia,
Argentina, Chile, Galicia... -
0:34 - 0:37Now it's time for the Venezuelan empanada!
-
0:37 - 0:39Empanadas stuffed with fish pisillo
-- shredded fish-- -
0:39 - 0:40Avocado and garlic sauce
-
0:40 - 0:44So we're going to start making
Venezuelan empanada with corn flour -
0:44 - 0:48stuffed with fish pisillo and sofrito,
-
0:48 - 0:51served with a guasacaca,
-
0:51 - 0:56which is how we call this wonderful
avocado sauce in Venezuela. -
0:56 - 0:59First, to make a good empanada
we'll start with the dough, -
0:59 - 1:04which is made with a wonderful invention
that Venezuela gave to the world: -
1:04 - 1:07Pre-cooked cornmeal.
-
1:07 - 1:09This cornmeal is very easy to use
-
1:09 - 1:11because is pre-cooked
-
1:11 - 1:13and this is how you start:
-
1:13 - 1:15Here you have water--
-
1:15 - 1:16don't worry about how much water
-
1:16 - 1:20because you'll start adding the cornmeal
until you get the desired texture, -
1:20 - 1:22and to that water, you'll add some salt.
-
1:22 - 1:23Here's my salt.
-
1:23 - 1:24How much salt?
-
1:24 - 1:28Well, that will be up to you.
-
1:28 - 1:30I eat low-sodium,
-
1:30 - 1:33so mine's usually not very salty
-
1:33 - 1:36but I like to focus
on the flavor of my stuffing. -
1:36 - 1:40It should taste the way
you'd like your soup. -
1:40 - 1:41Up to your taste.
-
1:41 - 1:42Let's try it.
-
1:43 - 1:44Perfect.
-
1:44 - 1:46I'm going to wet a clean kitchen towel.
-
1:46 - 1:47What for?
-
1:47 - 1:50Because I'm going
to leave this dough to rest -
1:50 - 1:52and I need to cover it with a wet towel,
-
1:52 - 1:54so I'm going to have it ready.
-
1:54 - 1:55Here's my cornmeal--
-
1:55 - 1:58We always have this argument
-
1:58 - 2:02because some people say we should
add the water to the cornmeal, -
2:02 - 2:04while there's another group of people
-
2:04 - 2:06who say we should be adding
the cornmeal to the water. -
2:06 - 2:11To be honest, for me it's the same
because if you knead it well, -
2:11 - 2:13you won't have any lumps at the end.
-
2:13 - 2:17Start adding the cornmeal to the water
-
2:17 - 2:20and, as you can see,
I'm not measuring it, -
2:20 - 2:25until you get a dough
very similar to play-doh. -
2:25 - 2:27Do you remember play-doh?
-
2:27 - 2:28That's what we're doing here.
-
2:28 - 2:31This dough needs to be well hydrated
-
2:31 - 2:34because being a pre-cooked cornmeal,
-
2:34 - 2:36if you don't let it rest,
-
2:36 - 2:38you might get a sandy texture.
-
2:38 - 2:41So I have this wet towel,
-
2:41 - 2:43we'll cover it,
-
2:43 - 2:45and we'll let it rest
to absorb the water it needs. -
2:45 - 2:50This cornmeal is gluten-free,
is amazingly healthy, -
2:50 - 2:52and you can use it for a myriad of dishes,
-
2:52 - 2:54which you will be learning for sure,
-
2:54 - 2:58but today I'm going to teach you
how to make Venezuelan empanadas! -
2:58 - 3:01♪ (music) ♪
-
3:02 - 3:05The next step for our recipe
is to prepare an anatto-colored oil. -
3:06 - 3:08What is anatto-colored oil?
-
3:08 - 3:13These wonderful seeds that you see here
known as onoto, annatto or achiote, -
3:13 - 3:15depending on where you are
in the continent, -
3:15 - 3:18is the natural coloring that
America gave to the world. -
3:18 - 3:22We use it with our food to give it
a delicious yellowish color. -
3:22 - 3:24Dishes with this golden color
tastes better, right? -
3:24 - 3:28If you serve a traditional dish of chicken
with rice, one white and one yellow rice, -
3:28 - 3:29they'll say the yellow one tastes better.
-
3:29 - 3:30How do we use it?
-
3:30 - 3:33I start heating up some oil
-
3:33 - 3:36but without letting it go too hot,
-
3:36 - 3:37I'll add the seeds,
-
3:37 - 3:40this handful that I had here,
-
3:40 - 3:43which is like for one cup of oil,
-
3:43 - 3:45but it doesn't have to be
a precise amount. -
3:45 - 3:49It'll start immediately to color the oil.
-
3:49 - 3:52Keep in mind that
I'm not frying the annatto. -
3:52 - 3:54If you start frying it,
-
3:54 - 3:57it'll turn bitter as it'll happen
with any other spice. -
3:57 - 3:59Look at the color of this.
-
3:59 - 4:01I'm going to strain it so you can see it.
-
4:01 - 4:02Look at it.
-
4:02 - 4:04Annatto-colored oil.
-
4:04 - 4:07Look at the wonderful color that it gives.
-
4:09 - 4:12Now we're going to make
the sofrito for our fish pisillo. -
4:12 - 4:14While this is heating up--
-
4:14 - 4:15This is a treasure!
-
4:15 - 4:17And you can't find it easily lately.
-
4:17 - 4:18What are these?
-
4:18 - 4:20The stems and the roots
of the cilantro. -
4:20 - 4:23You have to clean them very well
to remove all the dirt -
4:23 - 4:26but you can't imagine
the incredible flavor -
4:26 - 4:31that you could add to a sofrito
with these roots that you see here-- -
4:31 - 4:34Never again throw away
the roots of your cilantro, -
4:34 - 4:36trust me,
-
4:36 - 4:38as well as the stems.
-
4:38 - 4:41Actually, if you asked me,
-
4:41 - 4:43when it comes to the aroma,
-
4:43 - 4:45I generally prefer the stems
and the roots than the leaves. -
4:45 - 4:47The leaves are almost just for decoration.
-
4:47 - 4:52I'll start my sofrito by cutting well
everything from the cilantro. -
4:53 - 4:58I'm cutting at this speed because
I've been doing this for 30 years -
4:58 - 4:59but you should do it carefully
-
4:59 - 5:03because I don't want you
to have an accident in the kitchen. -
5:03 - 5:05Once we've cut everything,
-
5:05 - 5:07we'll start with the sofrito.
-
5:07 - 5:11I'll add the oil and
we'll start making sofrito. -
5:11 - 5:13Add the stems and the roots
of the cilantro. -
5:13 - 5:14(sound of vegetable frying)
-
5:14 - 5:16That's the sound of the sofrito.
-
5:16 - 5:20It needs to make this sound,
it's essential! -
5:20 - 5:23If it doesn't make any sound,
something is not right. -
5:23 - 5:25Then we'll add
-
5:25 - 5:26garlic,
-
5:26 - 5:27onion,
-
5:27 - 5:28peppers.
-
5:28 - 5:30Listen... wonderful!
-
5:30 - 5:33We're going to stir fry it very well
so that all the flavors are combined -
5:33 - 5:37and I'm going to teach you a great trick
so that you get a very good sofrito. -
5:37 - 5:38Come here.
-
5:38 - 5:43Start moving the vegetables
to the sides of the pan, -
5:43 - 5:45and once the middle heat up very well,
-
5:45 - 5:47add tomato paste,
-
5:47 - 5:49tomato passata,
-
5:49 - 5:51tomato concentrate,
-
5:51 - 5:53canned tomatoes,
-
5:53 - 5:55whatever you have on hand.
-
5:55 - 6:00The tomato paste is going
to overcook or toast a little -
6:00 - 6:02because it's being cooked
at a higher temperature -
6:02 - 6:03than the rest of the veggies,
-
6:03 - 6:08and you'll see clearly
how it'll start to boil and make bubbles. -
6:08 - 6:11The flavor that is gives to the sofrito
-
6:11 - 6:15by cooking first the tomato paste
-
6:15 - 6:17before mixing it
with the rest of the ingredients -
6:17 - 6:19is amazing.
-
6:19 - 6:22You can make your sofrito
with all the veggies you have -
6:22 - 6:23instead of throwing them out
-
6:23 - 6:26as very often we throw away things
because we don't know what to do them. -
6:26 - 6:30You can use this sofrito for pasta,
to make a sauce, -
6:30 - 6:33to make empanadas,
which I hope you'll make -
6:33 - 6:35wherever you are now.
-
6:37 - 6:39I brought this from my kitchen
-
6:39 - 6:42as we're now in my workshop and home
-
6:42 - 6:45and I want to show it to you.
-
6:45 - 6:48What I've got here
is a fish that I cooked. -
6:48 - 6:51You can use any type of fish fillet
you have on hand, -
6:51 - 6:55we don't have to tell you
which one you need. -
6:55 - 6:58I'm adding garlic cloves chopped roughly,
-
6:58 - 7:00onions,
-
7:00 - 7:02cilantro,
-
7:02 - 7:05and the fish which will be
cooked thoroughly. -
7:05 - 7:07This fish stock is unbelievable.
-
7:07 - 7:11Once you finish cooking the fish,
-
7:11 - 7:13you strain the stock,
-
7:13 - 7:15you can even add some of the same fish,
-
7:15 - 7:17and you'll have a wonderful broth.
-
7:17 - 7:19Now we'll take out
the fish for the pisillo. -
7:19 - 7:21I'm going to show you a trick.
-
7:21 - 7:23This is a trick that I learned
-
7:23 - 7:25when I was on the island
of Margarita, in Venezuela, -
7:25 - 7:27where I lived for many years.
-
7:27 - 7:31While there I learned many tricks
like the one I'm going to show you. -
7:31 - 7:34Get a piece of cloth
that is sufficiently permeable, -
7:34 - 7:38add the fish, and squeeze the liquid out.
-
7:38 - 7:45Then, take the fish
and add it to the sofrito. -
7:45 - 7:48Come and check out
-
7:48 - 7:52the texture of the fish
-- any fish will work -- -
7:52 - 7:54once you've squeezed the water out.
-
7:54 - 7:56Look at how beautiful it looks!
-
7:56 - 7:58They look like small threads
and this is one of the secrets -
7:58 - 8:00of a good fish pisillo.
-
8:00 - 8:02Now that we have our pisillo
-
8:02 - 8:03let's remember
-
8:03 - 8:06the three things that we learned
when making it. -
8:06 - 8:10First, how to make annatto-colored oil
that you can use to cook anything -
8:10 - 8:12and give it that yellowish color.
-
8:12 - 8:15Second, how to make a sofrito
which you can also freeze to use later, -
8:15 - 8:18and third, how to cook a fish
and squeeze the liquid out -
8:18 - 8:21to make a pisillo
that you can also freeze. -
8:21 - 8:23So, now we're going
to the main part of this recipe -
8:23 - 8:25which is to make the empanada.
-
8:25 - 8:28We'll start taking some dough
and make a small ball. -
8:28 - 8:31Don't worry if you make a larger ball
-
8:31 - 8:34because you'll see how we're going
to remove the extra dough. -
8:34 - 8:37Take a plastic film--
-
8:37 - 8:41I'm really making them
as if I were on the island of Margarita -
8:41 - 8:44with the ladies, who are the ones
making the best empanadas. -
8:44 - 8:49Lightly wet the paper with water
to make this step easier, -
8:49 - 8:53take the dough,
-
8:53 - 8:55spread it,
-
8:55 - 8:58fold the side of the paper
to cover it, -
8:58 - 9:02and spread the dough a little bit more.
-
9:02 - 9:05It's very easy if you're using
any plastic bag that you might have -
9:05 - 9:08but the best part is that what you got here
-
9:08 - 9:11is a white canvas names Latin America.
-
9:11 - 9:13You can stuff these empanadas
with anything. -
9:13 - 9:19If you're in the US, let's say, in Texas,
-
9:19 - 9:22where they love barbecued beef,
-
9:22 - 9:25you can use this barbecued beef
to stuff your empanadas -
9:25 - 9:27and share it with your Texans friends.
-
9:27 - 9:32If you live in Mexico, you can stuff it
with taco Al Pastor -- Mexican-style pork, -
9:32 - 9:34or you can make it vegetarians with beans,
-
9:34 - 9:36in other words, this is an empty canvas.
-
9:36 - 9:40A canvas that allows us all
to seat at the table, -
9:40 - 9:44with our neighbors so that
we can share who we are as Venezuelans, -
9:44 - 9:48with our friends so that
we can serve and spoil them, -
9:48 - 9:50and this is how the empanada
helps to gather us -
9:50 - 9:52and extend our hands to each other.
-
9:52 - 9:54Now, for the next steps
-
9:54 - 9:56we're going to stuff our empanada,
-
9:56 - 9:58with the pisillo.
-
9:58 - 10:02And I repeat, you can stuff it
with anything. -
10:02 - 10:05We fold the empanada
so that one ends covers the other -
10:05 - 10:09and, at the end, it's okay
to have extra dough -
10:09 - 10:12because, at this moment, you could
use a plate, for example, to cut it-- -
10:12 - 10:15Look... look how nice it is...
I'm going to cut it-- -
10:15 - 10:18It gives me a perfect half moon shape,
-
10:18 - 10:19an empanada--
-
10:19 - 10:23actually, this is a very good empanda
because it's very well stuffed. -
10:23 - 10:26As soon as you finish the empanada
you need to fry it right away -
10:26 - 10:28because if you let it rest for a while,
-
10:28 - 10:33it'll begin to dehydrate
and the dough will start to crack-- -
10:33 - 10:35The dought sill start cracking.
-
10:35 - 10:38You do a small test to make sure
-
10:38 - 10:40the oil is really hot--
-
10:40 - 10:42You add a tiny bit of dought--
-
10:42 - 10:46It should look like the beautiful bubbles
that you might see inside a glass. -
10:46 - 10:47Let me tell you an anecdote.
-
10:47 - 10:50Because the empanadas have
different types of stuffing -
10:50 - 10:52when you eat them at the beach,
for example, when we're in Venezuela, -
10:52 - 10:54they usually have a little mark,
-
10:54 - 10:55like a little hole in here,
-
10:55 - 10:57like this one that I'm making,
-
10:57 - 10:58so the ones with one little hole
are stuffed with fish, -
10:58 - 11:00the ones with two little holes
are stuffed with beef, -
11:00 - 11:02and the ones two little holes,
one on each side -
11:02 - 11:03might be stuffed with cheese, for example.
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14:06 - 14:07English subtitles by
Jenny Lam-Chowdhury
- Title:
- How to make empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)?| Sumito Estévez
- Description:
-
- Video Language:
- Spanish
- Team:
- Eating With My Five Senses
- Project:
- SUMITO ESTEVEZ_Recetas_Parte 2
- Duration:
- 14:08
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