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

DOUGH

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

SOFRITO

  • 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

AVOCADO SAUCE

  • 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.
 

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