TEQUEÑOS (Venezuelan cheese sticks)

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TEQUEÑOS (Venezuelan cheese sticks)

Ingredients:

• 950 grams of all-purpose flour (~2 pounds)
• 1 cup + ¼ cup of milk 
• 1 cup + ¼ cup of water
• ½ cup of oil
• 15 grams of salt (~0.5 ounces)
• Queso palmita (Venezuelan Palmita Cheese) (Cut it similarly to the size of a large French fry, about 8 cm x 1.5 cm, or ~3 inches x 0.5 inches)

 

Hallacas venezolanas / Venezuelan Hallacas (corn dough stuffed with a meat filling and wrapped in plantain leaves)

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English Translation

Ingredients for 50 hallacas 

MEAT

• 2.5 kilograms of pork (~5.5 pounds)

HEN

• 2 hens of 2 kilograms each (~4.5 pounds each)

GUISO (filling for the hallacas)

Step 1

• 1 cup of oil
• 6 cups of onions
• 4 cups of leek (the white part)
• 2 cups of green onions (green and white parts)
• ½ cup of garlic cloves
• ½ cup of capers 

Step 2

• 4 cups of diced red bell peppers
• 4 ½ cups of diced tomatoes
• 5 sweet peppers, finely chopped
• 1 tsp of hot pepper, finely chopped
• 250 grams (~1/2 pound) of pickled vegetables
• 2 cups of marsala
• ¾ cups of balsamic vinegar
• 125 cc (~4 oz) of Worcestershire sauce 
• 250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")  
• 1 and ½ tbsp of paprika
• 1 tbsp of freshly ground black pepper
• 3.5 tbsp of salt
• 2 cups of chicken or hen broth
• ¾ cups of mustard

DOUGH

Step 1

• 2.5 kilograms (~5.5 pound) of bacon slab diced
• 1 and ½ cups of water
• 2 tsp of salt

Step 2

• 1 and ½ cups of annatto seeds

Step 3

• 1750 grams (~3.85 pound) of pre-cooked cornmeal
• ~3 and ½ tsp of salt
• Chicken or hen broth
• 2 and ½ cups of pork fat

TOPPINGS

• 1 kilogram (~2.25 pound) of grilled bell peppers
• 75 grams (~0.16 pound) of peeled whole almonds
• 500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
• 125 grams (~0.27 pound) of small capers soaked in water to remove salt
• 375 grams (~0.82 pound) of pitted green olives through water
• 250 grams (1/2 pound) of black raisins

For each hallaca:

• 2 thin slices of grilled bell peppers
• 2 almonds
• 2 onion wheels
• 8 small capers
• 2 olives
• 6 raisins

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

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English Translation

INGREDIENTS:

DOUGH:

• 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

FILLING:

• 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) 

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

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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.

 

Queso de mano venezolano / Venezuelan "Queso de mano"

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(Original video)