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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 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.
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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 in 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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and 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 that you see here.
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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 amalgmated
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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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canned tomatoes,
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or anything that 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 your 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 at 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 cracking.
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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, do you see it?
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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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00:12:12,834 --> 00:12:18,782
and blend it like you're making
an aioli but with avocado.
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00:12:20,606 --> 00:12:25,824
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
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00:12:30,625 --> 00:12:32,250
--like the ones we just made--
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00:12:32,250 --> 00:12:36,688
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.
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Now, this is one of
the most important things
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00:12:50,658 --> 00:12:53,285
in the theory of the empanada.
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00:12:53,285 --> 00:12:55,216
What am I talking about?
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00:12:55,216 --> 00:13:00,009
In the empanada the juices
from the filling will end up here.
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The French, technical name is
el culito --the little butt.
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Remember, el culito of the empanada.
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00:13:06,067 --> 00:13:08,259
And you need to blow empanada
are you're eating it
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00:13:08,259 --> 00:13:11,599
because after your first bite
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00:13:11,599 --> 00:13:13,765
the steam will come out
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00:13:13,765 --> 00:13:15,692
and you'll need to blow it away.
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00:13:15,692 --> 00:13:18,221
The empanada tastes better
when you blow it.
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00:13:18,421 --> 00:13:19,639
(crunching)
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00:13:19,639 --> 00:13:21,700
Hmmm... mmm.
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00:13:23,783 --> 00:13:27,167
The aroma that comes out
of the empanada when you blow it--
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00:13:27,167 --> 00:13:29,615
And, of course...
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00:13:29,615 --> 00:13:31,256
--this can also be a spicy sauce--
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00:13:31,256 --> 00:13:33,243
... our avocado sauce.
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00:13:33,450 --> 00:13:35,791
(crunching)
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00:13:38,766 --> 00:13:40,268
Wonderful.
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Welcome to my home.
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♪ (outro music) ♪
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This is not my YouTube channel.
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00:13:47,725 --> 00:13:50,879
This is my home
where I want to invite you,
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00:13:50,879 --> 00:13:52,940
my space, my workshop.
291
00:13:52,940 --> 00:13:57,099
Please, subscribe and share with others
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00:13:57,099 --> 00:14:00,919
because I will prepare
what you want me to prepare.
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00:14:00,919 --> 00:14:03,643
Tell me in your comments
the recipes that you want to see.
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00:14:03,643 --> 00:14:05,750
We're going to meet here every week.
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00:14:05,750 --> 00:14:07,281
English subtitles by
Jenny Lam-Chowdhury