Showing posts with label Sumito Estévez. Show all posts
Showing posts with label Sumito Estévez. Show all posts

TEQUEÑOS (Venezuelan cheese sticks)

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)

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

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)

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.