Venezuelan Empanadas 🇻🇪

Name: Venezuelan Empanadas 🇻🇪
Yield: 6 servings
Cuisine: American
Ingredients: 1.1 lbs corn flour (about 500 grams); 2 tablespoons all-purpose flour (about 16 grams); Salt; 2 tablespoons sugar (about 25 grams); 2 tablespoons annatto (achiote) (about 16 grams); Filling; Black beans (see my recipe); 1/2 chicken breast; 1/2 yellow onion; 1 tomato; 1/4 bell pepper; 1 garlic clove; Olive oil; Cheese; Oil for frying

Nydia @cook_21192590

Ecuardor

Venezuelan Empanadas 🇻🇪

Saved

Ingredients

6 servings

1.1 lbscorn flour (about 500 grams)
2 tablespoonsall-purpose flour (about 16 grams)
Salt
2 tablespoonssugar (about 25 grams)
2 tablespoonsannatto (achiote) (about 16 grams)
Filling
Black beans (see my recipe)
Chicken filling
1/2chicken breast
1/2yellow onion
1tomato
1/4bell pepper
1garlic clove
Olive oil
Cheese
Oil for frying

Saved

Steps

1

Make a dough similar to arepa dough (see my recipe), but add the sugar and, once ready, mix in the 2 tablespoons of all-purpose flour.
2

For the chicken filling: Cook the half chicken breast with salt. Then sauté the onion, tomato, and bell pepper. Add the shredded chicken with a little of the cooking broth, cover, and cook for 10 minutes.
3

For the black bean and cheese filling, just mix them together (see my recipe for how to prepare the black beans).
4

Using two cutting boards and a plastic bag, take a ball of dough, place it on one board, and flatten it with the other board.
5

Add the filling, fold the dough over using the plastic, and shape the empanada with a bowl or deep plate.
6

Remove any excess dough and fry in very hot oil, using enough oil to fully cover the empanada.
7

Remove and drain the empanadas.
8

Enjoy with guasacaca (see my recipe) and hot sauce if you like.