22/09/2019
Empanadas de Carne Mechada put Pablo Nagy on vacation mode. The Caracas born entrepreneur elevates experiences in NYC and soon will expand to other key US cities with
Here is how you make favorite Venezuelan dish:
Ingredients
- Veal Shank: 300 lbs
- Corn flour: 2 cups
- Tomato: 4
- Garlic: 4 cloves
- White Onion: 1
- Scallion: 1 full stem
- Red Pepper: 1
- Water: 3.5 cups
- Canola Oil
- Turmeric
- Cumin
- Salt
- Pepper
Meat Instructions:
1. Seal all sides of veal shank in an oiled pan, add salt and pepper.
2. Bring 3 cups of water to a boil adding 1 chopped garlic, 1/3 tbsp of cumin and the veal shank. Boil in medium heat for 40 mins.
3. While the veal cooks, prepare the dough, blend one tomato with 3 tbsp of olive oil and dice 3 tomatoes, 3 garlic cloves, 1 scallion, 1 red pepper and 1 onion.
4. Remove the shank from the water, let it cool down and shred the meat by hand and a fork.
5. Heat a saucepan with oil and toss the cut veggies with salt, pepper and cumin. After 5 mins add the shredded veal and the blended tomato with olive oil. Cook in medium heat for 5 mins.
Dough Instructions:
1. Add 1.5 cups of lukewarm water and 1 tbsp of turmeric into a bowl. Periodically pour 2 cups of flour as you knead. Once dough is ready, roll it into a ball and let it rest for 5 mins.
2. Open a ziplock bag, cut the sides so it becomes a large rectangle.
3. Cut the dough into rolls about 2 square inches in diameter. Add a drizzle of olive oil in the plastic to then flatten the rolls until the dough is about 4mm thick.
4. Add the veal in the flattened dough and use the same plastic to gently fold and press the edges to seal and shape the half moon empanada.
5. Heat a pot with enough canola oil to deep fry the empanadas. Remove empanadas from the oil when golden.
