Hello, today I come to bring you a post a little different from what I usually write and it is a step by step on how to make ¡¡EMPANADAS!!!!
So here we go...
Ingredients:
- Una cebolla de cabeza
- Un tomate
- Un ají dulce
- 250grs de carne molida
- 80grs de tocineta (opcional)
- Harina de maíz
- Agua
- Sal
- Una pizca de azúcar
1.One onion
2.One tomato
3.A sweet chili bell pepper
4.250grs of ground beef
5.80grs of bacon (optional)
6.Corn flour
7.Water
8.Salt
9.A pinch of sugar
First I started by chopping some of the seasonings, in my case I used only my favorites, which are: onion, tomato and sweet bell pepper, I chopped them into small squares, not so small because they tend to reduce their size with the cooking time.
We continue with the bacon, in this case, I used bacon in pieces, but if you like it better, you can use sliced bacon and chop it in squares or strips, as I said before it is optional, personally, I like to use a little bacon, since it gives a special taste to the stew for the stuffing.
In a pot, frying pan, whichever you prefer, heat a little bit of oil, after it is hot, add the ground beef, add a little salt and some optional seasoning that you like.
Start frying the ground beef, when it starts to change color, add the seasoning and the bacon.
Stir and let it continue frying, add a little water so that it does not dry so fast, however we can not let it become too liquid because as we will use it as a filling, it should be a little drier so that it does not wet the dough.
Once the meat is ready, we can start preparing the dough.
It is very simple, we use corn flour, of the brand of our preference, in this case I used Juana brand corn flour.
We add in a bowl; flour, salt, a pinch of sugar and water. We begin to stir until it is smooth. It is not advisable to make it hard, since it will not be moldable and at the moment of using it, it may crack.
Once ready, we let it rest a little to make sure it is not too hard and if it is, we can add a little water and stir again.
Now we take a plastic bag (it can be made of flour that has already run out) and place it on top of the place where we are going to work. We take a little bit of flour already prepared, we make a "little ball", we place it on the plastic and we start to flatten it with our hands in a circular way.
We take a spoonful of the stew and place it on one side of the dough already stretched in a circular shape, we take the plastic, calculating to place the excess dough on the stew, we flatten, we can help us with something circular to help make the "half moon shape", we lift the plastic bag and voilà we have the empanada, we must remove the excess dough and now yes
Previously we must heat a frying pan with abundant oil.
We can transfer the empanada to the palm of our hand, lifting it up with all the plastic wrap and turning it over on our hand. Now comes the most delicate and decisive part of the process... frying it!
We must be very careful because the oil is hot, we can not throw the pie in the pan, because the oil would splash and burn us, so we must place it subtly, so subtle that in this step do not take pictures, because it is a moment of pure adrenaline!
It is very important to be careful when placing the empanada to fry, because if we miscalculate, the tip of our fingers can touch the oil and from my own experience I will tell you that it is very painful.
While our first wonderful empanada is frying, we quickly make the second one, so that it will accompany its little friend and will not feel so lonely in the frying pan.
When we see that the edges are golden brown, we can use two forks to gently flip it over or with a spatula.
When removing them, try to let the oil drain a little, in my case, when making fried things, I try to place napkins on the plate where I will put them, since the paper helps to absorb some of the grease.
And here are these divine empanadas, ready to be devoured!!!!
If you like to make a sauce to accompany them, it would be a great idea, and if you want a quick and not so elaborate sauce, you can go for the traditional pink sauce (mayonnaise with tomato sauce) and if you want to add a plus, mayonnaise with tomato sauce and mustard, a divinity.
I hope that my post will help you, that it will be understood and that it will encourage you to eat empanadas, because although it may seem like a lot of work it really is not, in fact you can leave them ready at night but without frying them, keep them in the fridge and the next day in the morning just fry them and you have a delicious homemade breakfast.
Besides everything, the filling can be anything you want, such as ham and cheese, chorizo, meat, chicken, meat with cheese, chicken with cheese, chicken with cheese, chicken with cheese, meat with rice, so much so that if you get creative you can make the famous dominated beans with cheese, or pavilion, really anything!
Tell me, what are your favorite empanadas? I mean, if you are not from Venezuela, first, have you ever eaten empanadas, did you like them? Now yes, what are your favorites? What do you accompany them with?
Thank you for reading
Hola!
Wow que hambre me ha dado el ver tu publicación hahahahahahah! para nosotros los comelones es excelente que muchas personas como tu se mantengan escribiendo y brindándonos estas recetas tan deliciosas que hacen que cualquiera intente aunque sea una vez elaborar estos platillos. Excelente aporte y te exhorto a que sigas trabajando en la cocina, créeme que se te da bueno hahahahahahaha.
El equipo de Smile te agradece por compartir tu contenido de calidad con nosotros. Haz click en la etiqueta #smi-le para leer de otros escritores afines.
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Deliciosas se ven esas empanadas, una sugerencia coloca como imagen principal el producto final, y trata de que las imágenes tengan el mismo tamaño, eso dará una estética agradable a tu post. Saludos y sigue creciendo en #hive.
Muchas gracias por tus consejos, los pondré en práctica en las próximas publicaciones!!!
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Que riiicoooo con tocineta! Todo lo has explicado muy bien y lucen muy ricas 😍 y por favor 3 para Susy 🐶
Jajajaj gracias por comentar!, A Susy le gustaron mucho!
Siempre he admirado la facilidad con la que algunos cocinan y comen empanadas , mis familiares y amigos se meten conmigo porque como solo de queso, la llamada empanada del bobo, pero no importa; ese tocineta se ve mas rica, tus foros quedaron geniales, y se aprecia que las empanadas quedaron tostaditas.
PD: lo mejor de todo el post. es la cara de la perrita, solo le falta hablar
Jajajajaja lo que me parece Chimbo de la empanada de queso, es que solo la acompaño con salsa rosada,. Ya que con otro tipo de salsa como que no combina tanto 🤭
Acabo de quedar loca, no le hecho ningún tipo de salsas
Cuando empezó la pandemia mi pareja aprendió a hacer empanadas, porque le encantan!! ... ahora prefiero las que ella prepara a cualquier otra! jajaja... yo la ayudo a preparar el relleno ;).. y a ella le encanta la salsa de ajo que yo preparo jeje nos damos un banquete
Que rico, la salsa de ajo es una de mis favoritas!!!
Hello @stephytdh. I love empanada. I love your ingredients. I think you can substitute for other meats that chop and blend well and not tough. Your recipe and steps make it seem so effortless. I think I'll try it one day.
Thanks for sharing.
Hello, yes of course, the filling can be replaced by any of your preference, here there are many types of fillings, as they usually combine them and it is really super rich, I invite you to prepare empanadas, they are not difficult, the most difficult thing will be to make the first one and the others will be easy to do. thank you very much for your comment!
Holis!!!, Me alegra que te haya gustado la publicación y que te encanten las empanadas tanto como a mí!!!
Muchas gracias por el consejo ☺️ lo pondré en práctica para los siguientes post!