The best cook that I've ever known
is my wife Silvia making breakfast.
It's amazing.
I've had breakfasts in hotel, brunch,
on a cruise,
and so far, nobody has made a breakfast like Silvia's.
At some point, I'm going to convince her
to join us here to show you how to make breakfast.
But today will be my turn and I'm going to teach you
how to make one of the best Venezuelan dishes
typically served for breakfast:
Empanadas.
There are empanadas in Bolivia, Argentina, Chile, Galicia...
Now it's time for the Venezuelan empanada!
Empanadas stuffed with fish pisillo -- shredded fish--
Avocado and garlic sauce
So we're going to start making Venezuelan empanada with corn flour
stuffed with fish pisillo and sofrito,
served with a guasacaca,
which is how Venezuelan call this wonderful avocado sauce.
First, to make a good empanada we'll start with the dough,
which is made with a wonderful invention that Venezuela gave to the world:
Pre-cooked cornmeal.
This cornmeal is very easy to use
because is pre-cooked
and this is how you start:
Here you have water--
don't be too worried about how much water
because you'll start adding the cornmeal until you get the desired texture,
and to that water, you'll add some salt.
Here's my salt.
How much salt?
Well, that will be up to you.
I eat low-sodium,
so mine's usually not very salty
but I like to concentrate on the flavor of my stuffing.
It should taste the way you'd like your soup.
It's really up to your taste.
Let's try it.
Perfect.
English subtitles by Jenny Lam-Chowdhury