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How to make empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)?| Sumito Estévez

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    The best cook I've ever known--truly,
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    is my wife Sylvia making breakfast.
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    She's amazing.
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    I've had breakfasts
    in numerous hotels, brunch,
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    even on a cruise,
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    and I still haven't had a breakfast
    like the ones prepared by Sylvia.
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    I'm going to convince her one day
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    to come and show us
    how to prepare a breakfast.
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    But today it'll be my turn
    and I'm going to show you
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    how to make a Venezuelan dish
    typically served for breakfast:
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    Empanadas.
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    There are empanadas in Bolivia,
    Argentina, Chile, Galicia...
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    It's time for Venezuelan empanadas!
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    Fish pisillo empanada
    Avocado and garlic sauce
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    (Sumito) Today we're going to make
    Venezuelan cornmeal empanadas
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    with fish pisillo cooked in a sofrito
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    and served with a guasacaca,
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    which is this delicious
    Venezuelan avocado sauce.
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    The first step to making a good empanada
    is to prepare the dough
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    which is made with this great product
    --originally from Venezuela--
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    the pre-cooked cornmeal.
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    This cornmeal is very easy to use
    because is pre-cooked
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    and these are the steps.
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    You need water, but don't worry
    about the amount
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    because you'll start adding the cornmeal
    until you get the desired texture,
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    and to that water, you'll add some salt.
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    Here's my salt.
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    How much salt?
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    That will be up to you.
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    I eat low-sodium
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    so mine's usually not very salty
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    but I like to focus on
    the flavor of the filling.
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    The water should be tasting
    like a nice soup.
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    So it's up to your taste.
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    Let's try it.
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    Perfect.
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    I'm going to wet a clean kitchen towel.
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    What for?
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    Because later I'm going
    to leave the dough to rest
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    and I need to cover it with a wet towel,
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    so I'm going to have it ready.
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    Here's my cornmeal--
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    We always have this argument
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    because some people say we should
    add the cornmeal first and then the water
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    while there's another group of people
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    who say we should be adding
    the cornmeal to the water.
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    To be honest, for me it's the same
    because if you knead well this dough
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    you won't have any lumps at the end.
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    Start adding the cornmeal to the water
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    and, as you can see,
    I'm not measuring it,
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    until you get a dough
    that is very similar
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    to that modeling clay
    we used to play with as children.
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    That's what we're doing here.
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    This dough needs to be well hydrated
    because being a pre-cooked cornmeal,
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    if you don't let it rest,
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    you might get a sandy texture.
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    Now, with this wet towel,
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    I'm going to cover it and let it rest
    so that it'll absorb the water.
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    This cornmeal is gluten-free,
    is amazingly healthy,
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    and you can use it for a myriad of dishes,
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    which you will be learning for sure,
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    but today I'm going to teach you
    how to make Venezuelan empanadas!
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    ♪ (music) ♪
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    The next step is to prepare
    an anatto-colored oil.
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    What is anatto-colored oil?
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    These wonderful seeds that you see here
    known as onoto, annatto or achiote
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    --depending on where you are--
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    it's the natural colorant that
    the American continent gave to the world.
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    We use it with our food to give it
    a beautiful yellow color.
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    And dishes with this golden color
    are more delicious, aren't they?
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    If you serve a chicken
    with white or yellow rice,
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    we always say the one
    with yellow rice tastes better.
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    How do you use it?
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    I start heating up some oil
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    and without letting it go too hot,
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    I'll add the seeds
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    --the handful I had here--
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    which is like for one cup of oil
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    but it doesn't have to be
    an exact science.
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    It'll start immediately to color the oil.
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    But keep in mind that
    I'm not frying the annatto.
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    If you start frying it,
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    it'll turn bitter as it happens
    with any other spice.
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    Look at the color of this.
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    I'm going to strain it so you can see it.
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    Look at it.
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    Annatto-colored oil.
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    Look at the wonderful color.
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    Now I'm going to make
    the sofrito for our fish pisillo.
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    While this is heating up--
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    This is a treasure!
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    And you can't find it easily lately.
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    What are these?
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    The stems and the roots of the cilantro.
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    Clean them very well
    to remove all the dirt--
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    You can't imagine the incredible flavor
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    that you could add to a sofrito
    with these roots.
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    Never again throw away
    the roots of the cilantro--trust me.
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    And, also, use the stems.
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    Actually, when it comes
    to the aroma, if you asked me,
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    I generally prefer the stems
    and the roots than the leaves.
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    The leaves are almost just for decoration.
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    I'll start my sofrito by cutting well
    these parts of the cilantro.
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    I'm cutting at this speed because
    I've been doing it for 30 years,
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    but you should do it carefully
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    because I don't want you
    to have an accident in the kitchen.
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    Once everything is cut,
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    we'll start with the sofrito.
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    Start adding some oil
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    and then add the stems
    and the roots of the cilantro.
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    (sizzling)
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    That's the sound of the sofrito.
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    It needs to make this sound,
    it's essential!
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    If it doesn't make any sound,
    something is not right.
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    Next, we'll add
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    garlic,
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    onion,
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    peppers.
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    Listen... Wonderful!
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    I'm going to stir fry it very well so that
    all the flavors are nicely combined
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    and I'm going to teach you a great trick
    to get a very good sofrito.
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    Come here.
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    Start moving the vegetables
    to the sides of the pan,
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    and once the middle of the pan
    heats up very well,
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    add tomato paste,
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    tomato passata,
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    tomato concentrate,
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    or canned tomatoes
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    --whatever you have on hand.
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    The tomato paste is going
    to overcook or toast a little
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    as it's being cooked at a temperature
    higher than the rest of the veggies,
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    and you'll see clearly
    how it'll start to boil and make bubbles.
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    The flavor that it gives to the sofrito,
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    just by cooking well the tomato paste
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    before mixing it
    with the rest of the ingredients,
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    is amazing.
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    You can make the sofrito
    with any veggies you might have
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    instead of throwing them out,
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    as it happens often because
    we don't know what to do them.
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    You can use this sofrito
    for a pasta, to make a sauce,
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    to make empanadas--
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    Because I hope you'll make
    empanadas wherever you are.
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    (sizzling)
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    I just brought this from my kitchen
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    because this is my workshop and my home,
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    and I want to show it to you.
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    What I've got here is cooked fish.
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    You can use any type of fish fillet,
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    I'm not going to tell you
    specifically which type.
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    Here I have garlic cloves
    roughly chopped,
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    onions,
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    cilantro,
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    and the fish fillets
    that should be cooked thoroughly.
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    This fish stock is wonderful.
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    Once you finish cooking the fish,
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    you can strain the stock
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    --even add some pieces of the same fish--
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    and you'll have a wonderful broth.
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    Now we're taking out
    the fish for the pisillo.
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    I'm going to show you
    a trick for this recipe
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    that I learned on the island
    of Margarita, in Venezuela,
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    where I lived for many years.
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    When I lived there I learned
    many kitchen tricks like this one.
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    Get a piece of cloth
    that is sufficiently permeable,
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    add the fish,
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    and squeeze the liquid out.
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    Then, take this fish
    and add it to the sofrito.
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    Come and check out
    the texture of the fish
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    --any fish,
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    once you've squeezed the water out.
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    Look how wonderful it looks!!
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    They are like small threads
    and this is one of the secrets
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    of a good fish pisillo.
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    Now that we have our pisillo,
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    let's remember those three things
    that we learned while making it.
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    First, how to make annatto-colored oil
    that you can use to cook anything
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    and give it a yellowish color.
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    Second, how to make a sofrito
    which you can also freeze to use later,
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    and third, how to cook a fish
    and squeeze the liquid out
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    to make a pisillo
    that you can also freeze.
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    Now we're moving on
    to the main part of this recipe
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    which is to make the empanadas.
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    We'll start taking some dough
    and make a small ball.
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    Don't worry if you make a larger ball
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    because you'll see
    how the extra dough is removed.
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    Take a plastic film--
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    I'm making them as if we were on
    the island of Margarita with the ladies,
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    who are the ones
    making the best empanadas.
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    Lightly wet the paper with water
    to make this step easier,
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    take the ball of dough,
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    extend it on one side of the paper,
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    fold the other side
    of the paper to cover it,
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    and extend the dough a little bit more.
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    As you can see, it's very easy,
    especially if you're using a plastic bag.
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    The best part is that
    what you've gotten here
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    is a blank canvas named Latin America
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    because these empanadas
    can be filled with anything.
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    If you're in the US, let's say, in Texas,
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    where they love their barbecue,
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    you can make your empanadas
    with barbecued beef
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    and share it with your Texans friends.
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    If you live in Mexico, you can use
    taco al pastor --Mexican-style pork--
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    or you can make it vegetarian with beans.
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    An empanada is a blank canvas
    that invites us all to seat at the table,
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    with our neighbors so that we can share
    who we are as Venezuelans,
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    and with our friends so that we can
    serve and spoil them in that moment.
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    This is how the empanada gathers us
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    and helps us to extend
    our hands to each other.
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    Now, for the next step
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    we're going to add the pisillo
    to the empanada.
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    Again, you can fill it with anything.
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    We fold the empanada
    so that one end meets the other,
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    and if you end up
    with extra dough, don't worry,
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    because then you could use a plate,
    for example, to cut it.
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    Look at this, I'm going to cut it...
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    This way, I get a perfect
    half-moon shaped empanada--
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    Actually, this is a wonderful empanada
    because it has a lot of filling.
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    As soon as the empanada is made,
    it needs to be fried immediately
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    because if you let it rest for too long,
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    it'll begin to dehydrate
    and it will start to crack--
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    The dough will start to crack.
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    You should always check
    that the oil is really hot
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    by adding a tiny bit of dough...
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    It should look like the bubbles
    of something fizzling in a glass.
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    Let me share an anecdote.
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    Because empanadas have
    different types of filling
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    when you eat them at the beach
    in Venezuela, for example,
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    they usually have a little mark,
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    like this little hole
    that I'm making here.
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    So, the ones with one hole is fish,
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    the ones with two holes is beef,
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    and the ones with a hole on each side
    might be cheese, for example.
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    Now, we're going to make carefully
    one little hole and take it to fry.
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    Be careful when you're flipping it.
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    I always use two spoons,
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    so that this one here will receive
    the empanada, as you can see.
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    And then you can flip it.
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    I'm making it the way
    they make it traditionally.
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    They leave here like this
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    and you know which ones
    have the holes, etc.
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    Look how beautiful they look!
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    These empanadas
    are always served with a sauce
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    and we're going to make
    a very simple one with avocado or palta,
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    as avocado is also known in some places.
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    Add some finely chopped garlic.
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    The amount is up to you.
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    In my case, I'm adding
    a good amount because I love it.
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    Cilantro leaves, and this way,
    we've used up the whole cilantro.
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    Some salt
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    and mayonnaise.
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    Any mayo will work, even if it's homemade.
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    One of these days, I'll probably
    teach you how to make one.
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    A little bit of milk
    to give it some texture
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    and avocado.
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    This one is very ripe --even better.
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    Remove the pit,
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    add the flesh to the blender,
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    and blend it like you're making
    an aioli but with avocado.
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    And we're going to serve it
    as if we were in front of the sea.
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    You 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--
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    and she will always have a sauce
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    in a container like this.
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    I'm starving!
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    More than hunger, I think
    it's gluttony because I love this.
  • 12:48 - 12:51
    Now, this is one of
    the most important things
  • 12:51 - 12:53
    in the theory of the empanada.
  • 12:53 - 12:55
    What am I talking about?
  • 12:55 - 13:00
    In the empanada the juices
    from the filling will end up here.
  • 13:00 - 13:04
    The French, technical name is
    el culito --the little butt.
  • 13:04 - 13:06
    Remember, el culito of the empanada.
  • 13:06 - 13:08
    And you need to blow the empanada
    when you're eating it
  • 13:08 - 13:12
    because after your first bite
  • 13:12 - 13:14
    the steam will come out
  • 13:14 - 13:16
    and you need to blow it away.
  • 13:16 - 13:18
    The empanada tastes better
    when you blow it.
  • 13:18 - 13:20
    (crunching sound)
  • 13:20 - 13:22
    Hmmm... mmm.
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    The aroma that comes out
    of the empanada when you blow it--
  • 13:27 - 13:30
    And, 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 sound)
  • 13:39 - 13:40
    Wonderful.
  • 13:41 - 13:43
    Welcome to my home.
  • 13:44 - 13:46
    ♪ (outro music) ♪
  • 13:46 - 13:48
    This is not my YouTube channel.
  • 13:48 - 13:51
    This is my home
    where I want to invite you,
  • 13:51 - 13:53
    my space, my workshop.
  • 13:53 - 13:57
    Please, subscribe and share with others
  • 13:57 - 14:01
    because I will prepare
    what you want me to prepare.
  • 14:01 - 14:04
    Tell me in your comments
    the recipes that you want to see.
  • 14:04 - 14:06
    We're going to meet here every week.
  • 14:06 - 14:07
    English subtitles by
    Jenny Lam-Chowdhury
Titel:
How to make empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)?| Sumito Estévez
Beschreibung:

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 liter

SOFRITO
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 teaspoon

AVOCADO SAUCE
Finely chopped garlic, 1 clove
Cilantro leaves, ½ cup
Salt, 1 teaspoon
Mayonnaise, ½ cup
Milk, ½ cup
Avocado, 1 small one

more » « less
Video Language:
Spanish
Team:
Eating With My Five Senses
Projekt:
SUMITO ESTEVEZ_Recetas_Parte 2
Duration:
14:08

Untertitel in English

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