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 that I've ever known
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0:05 - 0:08is my wife Silvia making breakfast.
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0:08 - 0:09It's amazing.
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0:09 - 0:12I've had breakfasts in hotel, brunch,
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0:12 - 0:14on a cruise,
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0:14 - 0:17and so far, nobody has made
a breakfast like Silvia's. -
0:17 - 0:18At some point, I'm going to convince her
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0:18 - 0:21to join us here to show you
how to make breakfast. -
0:21 - 0:23But today will be my turn
and I'm going to teach you -
0:23 - 0:26how to make one
of the best Venezuelan dishes -
0:26 - 0:28typically served for breakfast:
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0:28 - 0:29Empanadas.
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0:29 - 0:34There are empanadas in Bolivia,
Argentina, Chile, Galicia... -
0:34 - 0:37Now it's time for the Venezuelan empanada!
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0:37 - 0:39Empanadas stuffed with fish pisillo
-- shredded fish-- -
0:39 - 0:40Avocado and garlic sauce
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0:40 - 0:44So we're going to start making
Venezuelan empanada with corn flour -
0:44 - 0:48stuffed with fish pisillo and sofrito,
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0:48 - 0:51served with a guasacaca,
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0:51 - 0:56which is how Venezuelan call
this wonderful avocado sauce. -
0:56 - 0:59First, to make a good empanada
we'll start with the dough, -
0:59 - 1:04which is made with a wonderful invention
that Venezuela gave to the world: -
1:04 - 1:07Pre-cooked cornmeal.
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1:07 - 1:09This cornmeal is very easy to use
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1:09 - 1:11because is pre-cooked
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1:11 - 1:13and this is how you start:
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1:13 - 1:15Here you have water--
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1:15 - 1:16don't be too worried
about how much water -
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 - 1:28Well, that will be up to you.
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1:28 - 1:30I eat low-sodium,
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1:30 - 1:33so mine's usually not very salty
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1:33 - 1:36but I like to concentrate
on the flavor of my stuffing. -
1:36 - 1:40It should taste the way
you'd like your soup. -
1:40 - 1:41Up to your taste.
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1:41 - 1:42Let's try it.
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1:43 - 1:44Perfect.
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1:44 - 1:46I'm going to wet a clean kitchen towel.
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1:46 - 1:47Why?
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1:47 - 1:50Because I'm going
to leave this 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--
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1:55 - 1:58We always have this argument
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1:58 - 2:02because some people say we should
add the water to the cornmeal, -
2:02 - 2:04while there's an opposite group of people
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2:04 - 2:06who say we should be adding
the cornmeal to the water. -
2:06 - 2:10To be really honest, I think it's the same
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2:10 - 2:11because if you knead well this dough,
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2:11 - 2:13you won't have any lumps at the end.
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2:13 - 2:17You'll start adding
the cornmeal to the water -
2:17 - 2:20and, as you can see,
I'm not measuring it, -
2:20 - 2:25until you get a dough
very similar to a play-doh. -
2:25 - 2:27Do you remember playing with play-doh?
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2:27 - 2:28That's what we're going to do.
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2:28 - 2:31This dough needs to be well hydrated
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2:31 - 2:34because being a pre-cooked cornmeal,
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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 - 2:41Hence, I have this wet towel,
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2:41 - 2:43we'll cover it,
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2:43 - 2:45and we'll let it rest
to get the hydration it needs. -
2:45 - 2:50This cornmeal is gluten-free,
is amazingly healthy, -
2:50 - 2:52and you can use it for a myriad of dishes,
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2:52 - 2:54which you will be learning for sure,
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2:54 - 2:58but today I'm going to teach you
how to make Venezuelan empanada! -
2:58 - 3:01♪ (music) ♪
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3:02 - 3:05The next step for our recipe
is to prepare anatto-colored oil. -
3:06 - 3:08What is anatto-colored oil?
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3:08 - 3:10These wonderful seeds you see here
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3:10 - 3:13known as onoto, annatto or achiote,
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3:13 - 3:15depending on where you are
in the continent, -
3:15 - 3:18is the natural coloring that
America gave to the world. -
3:18 - 3:20We use it with our food to give it
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3:20 - 3:22a delicious yellowish color.
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3:22 - 3:24Dishes with this golden color
tastes better, right? -
3:24 - 3:27If you serve a traditional dish of chicken
with rice, one white and one yellow, -
3:27 - 3:29they'll always say
the yellow one tastes better. -
3:29 - 3:30How do we use it?
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3:30 - 3:33I start heating up some oil
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3:33 - 3:36but without letting it go too hot,
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3:36 - 3:37I'll add the seeds,
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3:37 - 3:40that handful that I had here,
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3:40 - 3:43which is almost for one cup of oil,
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3:43 - 3:45although it doesn't have to be
a precise amount. -
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,
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3:54 - 3:57it'll turn bitter like any spice.
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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.
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4:01 - 4:02Look at it.
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4:02 - 4:04Annatto-colored oil.
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4:04 - 4:07Look at the wonderful color that it gives.
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4:09 - 4:12Now we're 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 - 4:18Do you know what is this?
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4:18 - 4:20Stems and roots of cilantro.
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4:20 - 4:23You have to clean it very well
to remove all the dirt -
4:23 - 4:26but you can't imagine
the incredible flavor -
4:26 - 4:31that you could add to a sofrito
with these roots that you see here-- -
4:31 - 4:34Never ever throw away
the roots of your cilantro, -
4:34 - 4:36trust me,
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4:36 - 4:38as well as the stems.
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4:38 - 4:41Actually, if you asked me,
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4:41 - 4:43When it comes to the aroma,
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4:43 - 4:45I generally prefer, the stems
and the roots than the leaves. -
4:45 - 4:47The leaves are almost just for decoration.
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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:
-
- Video Language:
- Spanish
- Team:
- Eating With My Five Senses
- Project:
- SUMITO ESTEVEZ_Recetas_Parte 2
- Duration:
- 14:08
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