Nothing more typical of Venezuelan food than empanadas and arepas, which are consumed daily at breakfast and dinner throughout the entire national territory. Both have infinite versions, in which both the dough and the filling can vary.
In Venezuela, when you visit the beach, it is normal to eat dogfish empanadas facing the sea. A heavenly experience! We offers you a wonderful way to eat fish during Holy Week: Venezuelan dogfish empanadas. Pure Venezuelan flavor!
Ingredients to make Venezuelan Cazón Empanadas:
• 2 cups of precooked white corn flour
• 4 cups of water (960 milliliters)
• 1 teaspoon salt
• 1 teaspoon of sugar
• 1½ kilograms margariteño-style dogfish
• ½ cup of oil for frying
• 1 pack of absorbent paper
• 1 resalable plastic bag (30 cm)
How to make Venezuelan Dogfish Empanadas:
Empty the cornmeal into a large bowl. Add the sugar, salt and little by little the water. Meanwhile, she starts mixing with her other hand. Knead well until you feel an even, smooth texture without lumps. Then let it rest for 4 or 5 minutes, so it will gain consistency.
Divide the Venezuelan empanada dough into medium balls. On a flat surface, place the plastic. If you use a zip-top plastic bag, it will be easier because they already have a divider. Before using it, trim the three edges, including the closure, you should have a rectangle. Open it and spread it out.
Rub the plastic with oil or water, so the dough for the empanadas de cazón will not stick. Then, place one of the dough balls in the center. Flatten with the palm of your hand to form a ½ cm thick circle. If the dough is too thin when cooked, it will break and on the contrary, if it is too thick, it will be unpleasant to taste.
In the center of the dough, place 1 to 2 tablespoons of the dogfish stew. Be generous but do not overdo it, because then the filling could overflow the edges when frying the empanada and it would break.
Fold the plastic to cover the filling and meet the edges of the dough. The end result will be a crescent. Use a round container to delimit the shape of the empanada. You can use a bowl, a small bowl, a soup bowl, etc. Press with the selected container, as if you were using a cookie cutter. Remove the excess dough and then carefully remove the plastic as well. Arrange the stewed dogfish empanadas on a large flat plate or tray.
Previously heat oil in a cauldron. Apply medium-high heat. Fry until golden the Venezuelan empanadas. Then remove them and place them on absorbent paper to remove excess fat.
Let’s all go to the table! These magnificent Venezuelan dogfish empanadas have a smooth internal texture, impregnated with the delicious margariteño dogfish stew. While it’s outer cover is subtly crunchy. In addition, the taste of the dough is the typical semi-sweet flavor, characteristic of Venezuelan cuisine that captivates many. As if that were not enough, the touch of sugar in the dough also provides that desirable golden color. Simply a delight!
You can accompany these Venezuelan dogfish empanadas with Venezuelan-style island mojo, Pico de Gallo vinaigrette, guasacaca, vegan avocado, Venezuelan green mojo, Tabasco sauce, or hot pepper sauce, among many others.
