Sunday, November 29, 2020

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

English Translation



  • 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
  • 125 grams of liquid milk (warm)
  • 75 grams of egg
  • 1 tablespoon of yeast (activated in 50 grams of water)
  • 100 grams of sugar
  • 5 grams of salt
  • 75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
  • 100 grams of butter
  • Lard for the tray


  • 300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
  • 3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
  • 30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
  • 38 grams of olives stuffed with pepper (cut into wheels) 

Saturday, November 21, 2020

Empanadas de pisillo de pescado con guasacaca de ajo / Empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)

English Translation

Ingredients for 10 empanadas


  • Pre-cooked cornmeal, 2 cups
  • Water, 2 and ½ cups
  • Salt, 1 teaspoon
  • Oil (to fry the empanadas), ½ liter


  • Oil, ½ cup
  • Annatto seeds, 1 tablespoon
  • Finely chopped cilantro roots and stems, ¼ cup
  • Finely chopped garlic, 2 cloves
  • Finely diced onion, 1 small one
  • Finely diced red bell pepper, ½ cup
  • Tomato paste, 2 tablespoon
  • Boiled fish fillet, 250 grams
  • Salt, 2 teaspoon


  • Finely chopped garlic, 1 clove
  • Cilantro leaves, ½ cup
  • Salt, 1 teaspoon
  • Mayonnaise, ½ cup
  • Milk, ½ cup
  • Avocado, 1 small one

And here's my fish pisillo that I used to make the empanadas and bollos pelones, another traditional Venezuelan dish made out of pre-cooked cornmeal.

Y aquí está mi pisillo de pescado que usé para hacer las empanadas y unos bollos pelones, otro plato típico venezolano hecho con harina de maíz precocida.