How to make empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)?| Sumito Estévez
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0:00 - 0:05The best cook I've ever known--truly,
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0:05 - 0:08is my wife Sylvia making breakfast.
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0:08 - 0:09She's amazing.
-
0:09 - 0:12I've had breakfasts
in numerous hotels, brunch, -
0:12 - 0:14even on a cruise,
-
0:14 - 0:17and I still haven't had a breakfast
like the ones prepared by Sylvia. -
0:17 - 0:18I'm going to convince her one day
-
0:18 - 0:21to come and show us
how to prepare breakfast. -
0:21 - 0:24But today it'll be my turn
and I'm going to show you -
0:24 - 0:28how to make a Venezuelan dish
typically served for breakfast: -
0:28 - 0:29Empanadas.
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0:29 - 0:34There are empanadas in Bolivia,
Argentina, Chile, Galicia... -
0:34 - 0:37It's time for Venezuelan empanadas!
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0:37 - 0:39Fish pisillo empanada.
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0:39 - 0:40Avocado and garlic sauce.
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0:40 - 0:44(Sumito) Today we're going to make
Venezuelan cornmeal empanadas -
0:44 - 0:48with fish pisillo cooked in a sofrito
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0:48 - 0:51and served with a guasacaca,
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0:51 - 0:56which is this delicious
Venezuelan avocado sauce. -
0:56 - 0:59The first step to making a good empanada
is to prepare the dough -
0:59 - 1:04which is made with this great product
--originally from Venezuela-- -
1:04 - 1:07the pre-cooked cornmeal.
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1:07 - 1:11This cornmeal is very easy to use
because is pre-cooked -
1:11 - 1:13and these are the steps.
-
1:13 - 1:16You need water, but don't worry
about the amount -
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.
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1:22 - 1:23Here's my salt.
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1:23 - 1:24How much salt?
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1:24 - 1:28That will be up to you.
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1:28 - 1:30I eat low in sodium,
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1:30 - 1:33so mine's usually not very salty
-
1:33 - 1:36but I like to focus on
the flavor of the filling. -
1:36 - 1:40The water should be tasting
like a nice soup. -
1:40 - 1:41So it's up to your taste.
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1:41 - 1:43Let's try it.
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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 later I'm going
to leave the dough to rest -
1:50 - 1:52and I need to cover it with a wet towel,
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1:52 - 1:54so I'm going to have it ready.
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1:54 - 1:55Here's my cornmeal--
-
1:55 - 1:58We always have this argument
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1:58 - 2:02because some people say we should
add the cornmeal first and then the water -
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 well this dough -
2:11 - 2:13you won't have any lumps at the end.
-
2:13 - 2:17Start adding the cornmeal to the water
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2:17 - 2:20and, as you can see,
I'm not measuring it, -
2:20 - 2:24until you get a dough
that is very similar -
2:24 - 2:27to that modeling clay
we used to play with as children. -
2:27 - 2:28That's what we're doing here.
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2:28 - 2:34This dough needs to be well hydrated
because being a pre-cooked cornmeal, -
2:34 - 2:36if you don't let it rest,
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2:36 - 2:38you might get a sandy texture.
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2:38 - 2:41Now, with this wet towel,
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2:41 - 2:45I'm going to cover it and let it rest
so that it'll absorb the water. -
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) ♪
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3:02 - 3:05The next step 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 - 3:15--depending on where you are--
-
3:15 - 3:19it's the natural colorant that
the American continent gave to the world. -
3:19 - 3:22We use it with our food to give it
a beautiful yellow color. -
3:22 - 3:25And dishes with this golden color
are more delicious, aren't they? -
3:25 - 3:27If you serve a chicken
with white or yellow rice -
3:27 - 3:29and we always say the one
with yellow rice tastes better. -
3:29 - 3:30How do you use it?
-
3:30 - 3:33I start heating up some oil
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3:33 - 3:36and without letting it go too hot,
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3:36 - 3:37I'll add the seeds
-
3:37 - 3:40--the handful I had here--
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3:40 - 3:43which is like for one cup of oil
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3:43 - 3:45but it doesn't have to be
an exact science. -
3:45 - 3:49It'll start immediately to color the oil.
-
3:49 - 3:52But keep 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 happens
with any other spice. -
3:57 - 3:59Look at the color of this.
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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.
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4:04 - 4:07Look at the wonderful color.
-
4:09 - 4:12Now I'm going to make
the sofrito for our fish pisillo. -
4:12 - 4:14While this is heating up--
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4:14 - 4:15This is a treasure!
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4:15 - 4:17And you can't find it easily lately.
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4:17 - 4:18What are these?
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4:18 - 4:20The stems and the roots of the cilantro.
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4:20 - 4:23Clean them very well
to remove all the dirt-- -
4:23 - 4:26You can't imagine the incredible flavor
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4:26 - 4:31that you could add to a sofrito
with these roots that you see here. -
4:31 - 4:36Never again throw away
the roots of the cilantro--trust me. -
4:36 - 4:38And, also, use the stems.
-
4:38 - 4:43Actually, when it comes
to the aroma, if you asked me, -
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
these parts of the cilantro. -
4:53 - 4:58I'm cutting at this speed because
I've been doing it 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 everything is cut,
-
5:05 - 5:07we'll start with the sofrito.
-
5:07 - 5:10Start adding some oil
-
5:10 - 5:13and then add the stems
and the roots of the cilantro. -
5:13 - 5:14(sizzling)
-
5:14 - 5:16That's the sound of the sofrito.
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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 - 5:25Next, we'll add
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5:25 - 5:26garlic,
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5:26 - 5:27onion,
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5:27 - 5:28peppers.
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5:28 - 5:30Listen... Wonderful!
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5:30 - 5:33I'm going to stir fry it very well
so that all the flavors are amalgmated -
5:33 - 5:37and I'm going to teach you a great trick
to 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 - 5:46and once the middle of the pan
heats up very well, -
5:46 - 5:47add tomato paste,
-
5:47 - 5:49tomato passata,
-
5:49 - 5:51tomato concentrate,
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5:51 - 5:53canned tomatoes,
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5:53 - 5:55or anything that you have on hand.
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5:55 - 6:00The tomato paste is going
to overcook or toast a little -
6:00 - 6:03as it's being cooked at a temperature
higher than 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 it gives to the sofrito,
-
6:11 - 6:15just by cooking well 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 any veggies you might have -
6:22 - 6:23instead of throwing them out,
-
6:23 - 6:26as it happens often because
we don't know what to do them. -
6:26 - 6:30You can use this sofrito
for a pasta, to make a sauce, -
6:30 - 6:31to make empanadas--
-
6:31 - 6:35Because I hope you'll make
empanadas wherever you are. -
6:35 - 6:37(sizzling)
-
6:37 - 6:39I just brought this from my kitchen
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6:39 - 6:42because this is my workshop and my home,
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6:42 - 6:45and I want to show it to you.
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6:45 - 6:48What I've got here is cooked fish.
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6:48 - 6:51You can use any type of fish fillet,
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6:51 - 6:55I'm not going to tell you
specifically which type. -
6:55 - 6:58Here I have garlic cloves
roughly chopped, -
6:58 - 7:00onions,
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7:00 - 7:02cilantro,
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7:02 - 7:05and the fish fillets
that should be cooked thoroughly. -
7:05 - 7:07This fish stock is wonderful.
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7:07 - 7:11Once you finish cooking the fish,
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7:11 - 7:13you can strain the stock
-
7:13 - 7:15--even add some pieces of the same fish--
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7:15 - 7:17and you'll have a wonderful broth.
-
7:17 - 7:19Now we're taking out
the fish for the pisillo. -
7:19 - 7:22I'm going to show you
a trick for this recipe -
7:22 - 7:25that I learned on the island
of Margarita, in Venezuela, -
7:25 - 7:27where I lived for many years.
-
7:27 - 7:31When I lived there I learned
many kitchen tricks like this one. -
7:31 - 7:34Get a piece of cloth
that is sufficiently permeable, -
7:34 - 7:36add the fish,
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7:36 - 7:38and squeeze the liquid out.
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7:38 - 7:45Then, take this fish
and add it to the sofrito. -
7:45 - 7:51Come and check out
the texture of the fish -
7:51 - 7:52--any fish,
-
7:52 - 7:54once you've squeezed the water out.
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7:54 - 7:55Look how wonderful it looks!!
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7:55 - 7:58They are like small threads
and this is one of the secrets -
7:58 - 8:00of a good fish pisillo.
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8:00 - 8:02Now that we have our pisillo,
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8:02 - 8:06let's remember those three things
that we learned while 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 a 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 - 8:23Now we're moving on
to the main part of this recipe -
8:23 - 8:25which is to make the empanadas.
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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 the extra dough is removed. -
8:34 - 8:37Take a plastic film--
-
8:37 - 8:41I'm making them as if we were on
the island of Margarita with the ladies, -
8:41 - 8:44who 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 ball of dough,
-
8:53 - 8:55extend it on one side of the paper,
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8:55 - 8:58fold the other side
of the paper to cover it, -
8:58 - 9:02and extend the dough a little bit more.
-
9:02 - 9:05As you can see, it's very easy,
especially if you're using a plastic bag. -
9:05 - 9:08The best part is that
what you've gotten here -
9:08 - 9:11is a blank canvas named Latin America
-
9:11 - 9:13because these empanadas
can be filled with anything. -
9:13 - 9:19If you're in the US, let's say, in Texas,
-
9:19 - 9:22where they love their barbecue,
-
9:22 - 9:25you can make your empanadas
with barbecued beef -
9:25 - 9:27and share it with your Texans friends.
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9:27 - 9:32If you live in Mexico, you can use
taco al pastor --Mexican-style pork-- -
9:32 - 9:34or you can make it vegetarian with beans.
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9:34 - 9:40An empanada is a blank canvas
that invites 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 - 9:48and with our friends so that we can
serve and spoil them at that moment. -
9:48 - 9:50This is how the empanada gathers us
-
9:50 - 9:52and helps us to extend
our hands to each other. -
9:52 - 9:54Now, for the next step
-
9:54 - 9:58we're going to add the pisillo
to the empanada. -
9:58 - 10:02Again, you can fill it with anything.
-
10:02 - 10:05We fold the empanada
so that one end meets the other, -
10:05 - 10:09and if you end up
with extra dough, don't worry, -
10:09 - 10:12because then you could use a plate,
for example, to cut it. -
10:12 - 10:15Look at this, I'm going to cut it...
-
10:15 - 10:19This way, I get a perfect
half-moon shaped empanada-- -
10:19 - 10:23Actually, this is a wonderful empanada
because it has a lot of filling. -
10:23 - 10:26As soon as the empanada is made,
it needs to be fried immediately -
10:26 - 10:28because if you let it rest for too long,
-
10:28 - 10:33it'll begin to dehydrate
and it will start to crack-- -
10:33 - 10:35The dough will start cracking.
-
10:35 - 10:40You should always check
that the oil is really hot -
10:40 - 10:42by adding a tiny bit of dough...
-
10:42 - 10:46It should look like the bubbles
of something fizzling in a glass. -
10:46 - 10:47Let me share an anecdote.
-
10:47 - 10:50Because empanadas have
different types of filling -
10:50 - 10:52when you eat them at the beach
in Venezuela, for example, -
10:52 - 10:54they usually have a little mark,
-
10:54 - 10:57like this little hole
that I'm making here. -
10:57 - 10:58So, the ones with one hole is fish,
-
10:58 - 11:00the ones with two holes is beef,
-
11:00 - 11:03and the ones with a hole on each side
might be cheese, for example. -
11:03 - 11:08Now, we're going to make carefully
one little hole and take it to fry. -
11:10 - 11:13Be careful when you're flipping it.
-
11:13 - 11:15I always use two spoons,
-
11:15 - 11:19so that this one here will receive
the empanada, do you see it? -
11:19 - 11:21And then you can flip it.
-
11:21 - 11:23I'm making it the way
they make it traditionally. -
11:23 - 11:26They leave here like this
-
11:26 - 11:28and you know which ones
have the holes, etc. -
11:28 - 11:30Look how beautiful they look!
-
11:30 - 11:32These empanadas
are always served with a sauce -
11:32 - 11:37and we're going to make
a very simple one with avocado or palta, -
11:37 - 11:40as avocado is also known in some places.
-
11:40 - 11:43Add some finely chopped garlic.
-
11:43 - 11:44The amount is up to you.
-
11:44 - 11:47In my case, I'm adding
a good amount because I love it. -
11:47 - 11:51Cilantro leaves, and this way,
we've used up the whole cilantro. -
11:51 - 11:53Some salt
-
11:53 - 11:54and mayonnaise.
-
11:54 - 11:57Any mayo will work, even if it's homemade.
-
11:57 - 12:01One of these days, I'll probably
teach you how to make one. -
12:01 - 12:03A little bit of milk
to give it some texture -
12:03 - 12:05and avocado.
-
12:05 - 12:07This one is very ripe --even better.
-
12:07 - 12:10Remove the pit,
-
12:10 - 12:13add the flesh to the blender,
-
12:13 - 12:19and blend it like you're making
an aioli but with avocado. -
12:21 - 12:26And we're going to serve it
as if we were in front of the sea. -
12:26 - 12:31You get the empanada from the lady
who just made it in front of your eyes -
12:31 - 12:32--like the ones we just made--
-
12:32 - 12:37and she will always have a sauce
-
12:37 - 12:40in a container like this.
-
12:42 - 12:45I'm starving!
-
12:45 - 12:48More than hunger, I think
it's gluttony because I love this. -
12:48 - 12:51Now, this is one of
the most important things -
12:51 - 12:53in the theory of the empanada.
-
12:53 - 12:55What am I talking about?
-
12:55 - 13:00In the empanada the juices
from the filling will end up here. -
13:00 - 13:04The French, technical name is
el culito --the little butt. -
13:04 - 13:06Remember, el culito of the empanada.
-
13:06 - 13:08And you need to blow empanada
are you're eating it -
13:08 - 13:12because after your first bite
-
13:12 - 13:14the steam will come out
-
13:14 - 13:16and you'll need to blow it away.
-
13:16 - 13:18The empanada tastes better
when you blow it. -
13:18 - 13:20(crunching)
-
13:20 - 13:22Hmmm... mmm.
-
13:24 - 13:27The aroma that comes out
of the empanada when you blow it-- -
13:27 - 13:30And, of course...
-
13:30 - 13:31--this can also be a spicy sauce--
-
13:31 - 13:33... our avocado sauce.
-
13:33 - 13:36(crunching)
-
13:39 - 13:40Wonderful.
-
13:41 - 13:43Welcome to my home.
-
13:44 - 13:46♪ (outro music) ♪
-
13:46 - 13:48This is not my YouTube channel.
-
13:48 - 13:51This is my home
where I want to invite you, -
13:51 - 13:53my space, my workshop.
-
13:53 - 13:57Please, subscribe and share with others
-
13:57 - 14:01because I will prepare
what you want me to prepare. -
14:01 - 14:04Tell me in your comments
the recipes that you want to see. -
14:04 - 14:06We're going to meet here every week.
-
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:
-
Learn to make the best fish empanadas just as we were at the beach. In this video, I’ll show you how to make the perfect dough for the empanadas, a fish pisillo (shredded fish cooked with a sofrito) and a guasacaca (Venezuelan avocado sauce.)
Ingredients for 10 empanadas.
DOUGH
Pre-cooked cornmeal, 2 cups
Water 2 and ½ cups
Salt, 1 teaspoon
Oil (to fry the empanadas), ½ literSOFRITO
Oil, ½ cup
Annatto seeds, 1 tablespoon
Finely chopped cilantro roots and stems, ¼ cup
Finely chopped garlic, 2 cloves
Finely diced onion, 1 small one
Finely diced red bell pepper, ½ cup
Tomato paste, 2 tablespoon
Boiled fish filled, 250 grams
Salt, 2 teaspoonAVOCADO SAUCE
Finely chopped garlic, 1 clove
Cilantro leaves, ½ cup
Salt, 1 teaspoon
Mayonnaise, ½ cup
Milk, ½ cup
Avocado, 1 small one - Video Language:
- Spanish
- Team:
- Eating With My Five Senses
- Project:
- SUMITO ESTEVEZ_Recetas_Parte 2
- Duration:
- 14:08