Ingredients
For the Fillings:
- 1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
- 4 bay leaves
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1/4 green bell pepper, diced
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 scallion, chopped
- 2 teaspoons paprika
- 2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Freshly ground pepper
For the Dough:
- 3 tablespoons sugar
- 1 1/2 tablespoons vegetable oil, plus more for greasing and frying
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon salt
- 3 1/2 cups precooked cornmeal (such as P.A.N. brand)
- 1/4 cup plus 2 tablespoons all-purpose flour
For the Sauce:
- 1 1/4 cups cilantro (leaves and stems)
- 1/2 cup extra-virgin olive oil
- 1 medium avocado, halved, seeded and peeled
- 1/4 green bell pepper, chopped
- 1 scallion, chopped
- 4 teaspoons white vinegar
- 1 clove garlic, crushed
- Kosher salt and freshly ground pepper
Description
Food Network Invites You To Try This Venezuelan Empanadas Recipe From Food Network Magazine.
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