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The best cook that I've known
is my wife Silvia making breakfast.
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It's amazing.
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I've had breakfasts in hotel, brunch,
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on a cruise,
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and so far, nobody has made
a breakfast like Silvia's.
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At some point, I'm going to convince her
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to join us here to teach
how to make breakfast.
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But today it will be my turn
and I'm going to teach you
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how to make one
of the best Venezuelan dishes
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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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Now it's time for the Venezuelan empanada!
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Empanadas stuffed with fish pisillo
-- shredded fish--
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Avocado and garlic sauce
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So we're going to start making
Venezuelan empanada with corn flour
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stuffed with fish pisillo and sofrito,
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served with a guasacaca,
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which is how we call this wonderful
avocado sauce in Venezuela.
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First, to make a good empanada
we'll start with the dough,
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which is made with a wonderful invention
that Venezuela gave to the world:
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Pre-cooked cornmeal.
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This cornmeal is very easy to use
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because is pre-cooked
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and this is how you start:
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Here you have water--
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don't worry about how much water
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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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Well, 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 my stuffing.
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It should taste the way
you'd like your soup.
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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 I'm going
to leave this 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 water to the cornmeal,
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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 it well,
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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
very similar to play-doh.
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Do you remember play-doh?
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That's what we're doing here.
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This dough needs to be well hydrated
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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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So I have this wet towel,
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we'll cover it,
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and we'll let it rest
to absorb the water it needs.
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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 for our recipe
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
in the continent,
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is the natural coloring that
America gave to the world.
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We use it with our food to give it
a delicious yellowish color.
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Dishes with this golden color
tastes better, right?
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If you serve a traditional dish of chicken
with rice, one white and one yellow rice,
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they'll say the yellow one tastes better.
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How do we use it?
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I start heating up some oil
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but without letting it go too hot,
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I'll add the seeds,
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this handful that 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
a precise amount.
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It'll start immediately to color the oil.
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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'll happen
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 that it gives.
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Now we're 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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You have to clean them very well
to remove all the dirt
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but you can't imagine
the incredible flavor
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that you could add to a sofrito
with these roots that you see here--
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Never again throw away
the roots of your cilantro,
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trust me,
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as well as the stems.
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Actually, if you asked me,
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when it comes to the aroma,
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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
everything from the cilantro.
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I'm cutting at this speed because
I've been doing this 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 we've cut everything,
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we'll start with the sofrito.
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I'll add the oil and
we'll start making sofrito.
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Add the stems and the roots
of the cilantro.
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(sound of vegetable frying)
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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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Then 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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We're going to stir fry it very well
so that all the flavors are combined
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and I'm going to teach you a great trick
so that you 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 heat 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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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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because it's being cooked
at a higher temperature
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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 is gives to the sofrito
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by cooking first 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 your sofrito
with all the veggies you have
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instead of throwing them out
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as very often we throw away things
because we don't know what to do them.
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You can use this sofrito for pasta,
to make a sauce,
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to make empanadas,
which I hope you'll make
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wherever you are now.
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I brought this from my kitchen
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as we're now in my workshop and home
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and I want to show it to you.
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What I've got here
is a fish that I cooked.
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You can use any type of fish fillet
you have on hand,
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we don't have to tell you
which one you need.
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I'm adding garlic cloves chopped roughly,
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onions,
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cilantro,
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and the fish which will be
cooked thoroughly.
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This fish stock is unbelievable.
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Once you finish cooking the fish,
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you strain the stock,
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you can even add some of the same fish,
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and you'll have a wonderful broth.
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Now we'll take out
the fish for the pisillo.
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I'm going to show you a trick.
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This is a trick that I learned
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when I was on the island
of Margarita, in Venezuela,
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where I lived for many years.
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While there I learned many tricks
like the one I'm going to show you.
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Get a piece of cloth
that is sufficiently permeable,
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add the fish, and squeeze the liquid out.
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Then, take the fish
and add it to the sofrito.
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Come and check out
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the texture of the fish
-- any fish will work --
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once you've squeezed the water out.
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Look at how beautiful it looks!
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They look 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
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the three things that we learned
when 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 that 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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So, now we're going
to the main part of this recipe
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which is to make the empanada.
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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 we're going
to remove the extra dough.
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Take a plastic film--
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I'm really making them
as if I were on the island of Margarita
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with the ladies, 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 dough,
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spread it,
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fold the side of the paper
to cover it,
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and spread the dough a little bit more.
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It's very easy if you're using
any plastic bag that you might have
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but the best part is that what you got here
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is a white canvas names Latin America.
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You can stuff these empanadas
with anything.
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If you're in the US, let's say, in Texas,
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where they love barbecued beef,
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you can use this barbecued beef
to stuff your empanadas
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and share it with your Texans friends.
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If you live in Mexico, you can stuff it
with taco Al Pastor -- Mexican-style pork,
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or you can make it vegetarians with beans,
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in other words, this is an empty canvas.
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A canvas that allows 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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with our friends so that
we can serve and spoil them,
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and this is how the empanada
helps to gather us
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and extend our hands to each other.
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Now, for the next steps
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we're going to stuff our empanada,
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with the pisillo.
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And I repeat, you can stuff it
with anything.
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We fold the empanada
so that one ends covers the other
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and, at the end, it's okay
to have extra dough
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because, at this moment, you could
use a plate, for example, to cut it--
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Look... look how nice it is...
I'm going to cut it--
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It gives me a perfect half moon shape,
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an empanada--
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actually, this is a very good empanda
because it's very well stuffed.
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As soon as you finish the empanada
you need to fry it right away
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because if you let it rest for a while,
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it'll begin to dehydrate
and the dough will start to crack--
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The dought sill start cracking.
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You do a small test to make sure
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the oil is really hot--
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You add a tiny bit of dought--
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It should look like the beautiful bubbles
that you might see inside a glass.
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Let me tell you an anecdote.
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Because the empanadas have
different types of stuffing
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when you eat them at the beach,
for example, when we're in Venezuela,
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they usually have a little mark,
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like a little hole in here,
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like this one that I'm making,
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so the ones with one little hole
are stuffed with fish,
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the ones with two little holes
are stuffed with beef,
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and the ones two little holes,
one on each side
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might be stuffed with cheese, for example.
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So, we're going to make carefully
a little hole
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and we're going to fry it.
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Be careful when you're trying to flip it.
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I always use two spoons to do it
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so that this one here is ready
to receive the empanada... do you see it?
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and then you can flip it.
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I wanted to make exactly like
how they make it.
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So they put it like this
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and you know which one
has the little hole, etc.
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Look at how wonderful they look!
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The empanadas
are always served with a sauce,
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so we're going to make a very simple one
with avocado or palta
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as they call it Spanish in some places.
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Add some finely chopped garlic.
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How much is up to you.
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I love garlic, so I'm going to add
a generous amount.
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Cilantro -- the leaves --
so we've used the whole cilangro.
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I'm adding some salt,
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some mayo--
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Any mayo that you have on hand
or you can make one.
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I'll teach you how to make one
here one day.
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A little bit of milk
to give it some texture
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and the avocado.
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This is very ripe, which is 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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we get the empanada from the lady
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who made it right there,
in front of our eyes,
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just like we made it here,
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and she always has a sauce,
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which we're going to add to a container,
just like hers.
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Gosh, I starving,
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but it's for gluttony because I love this.
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Now, one of the most important things
in the theory of the empanada.
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What's the most important thing
in the theory of the empanada?
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As you can see here, all the juices
from the stuffing will end up here, at this end.
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The technical name is
el culito -- the little butt --
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remember, el culito of the empanada,
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and you need to blow the empanada.
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Why? Because after your first bite,
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the steam is coming out,
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so you need to blow the empanada.
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The empanada tastes better when you blow it.
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(crunching sound)
Hmmmm...
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The aroma that comes out
of the empanada when you blow it...
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And our avocado sauce,
which can also be spicy.
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(crunching sound)
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Good heavens.
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Welcome to my home.
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♪ (outro music) ♪
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This is my home,
the home I want to invite you in,
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so please subscribe
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00:13:54,408 --> 00:13:57,099
y share with others for them to subscribe
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00:13:57,099 --> 00:13:59,289
because what I want to do
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00:13:59,289 --> 00:14:00,999
is what you want me to do.
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Write and share your comments
about the recipes that you want to learn.
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00:14:05,750 --> 00:14:07,281
English subtitles by
Jenny Lam-Chowdhury