HOW TO PREPARE CAZÓN EMPANADAS MADE WITH THE HEART

Hello my dear friends of Steemit. Today I want to highlight one of the most typical foods of Venezuelan cuisine, such as empanadas and arepas, which are consumed daily, especially in breakfasts and dinners throughout the national territory. These two have infinite versions, in which there are varieties in both the dough and the filling.

In Venezuela, specifically on the island of Margarita, it is very common to visit the beaches and eat empanadas de cazón facing the sea prepared with much love in the best Margariteño style, since it is a region characterized by being very touristy, so when you visit On the beach, it is normal to consume dogfish patties in front of the sea. An undoubtedly paradisiacal experience.

For those who do not know a bit about the dogfish, here is a brief quote:

The dogfish is a cartilaginous fish with a large body, flattened and long, with a round pointed head and large fins, with rough and silvery-gray skin, belonging to the shark family but with oval eyes and triangular and flat teeth. The dogfish is one of the smaller species, its teeth are relatively small and sharp, but very sharp. The common ports are from 1.30 to 1.50 meters. and their weights range from 5, to 20 Kg.

It is very common for the margariteño to make different dishes accompanied by the stewed cazón with a little sweet pepper, paprika, onion, cilantro, garlic and salt and pepper to taste with a touch of onoto to give it coloration, ingredients that undoubtedly give you that flavor Caribbean In this publication I will show you step by step the procedure of preparation of some delicious "Empanadas de Cazón":

Ingredients:
• 2 cups of pre-cooked corn flour, of the brand of your choice.
• 4 cups of water.
• 1 tablespoon of salt.
• 1 spoon of sugar.
• 1 kilogram of dogfish already stewed.
• 1 cup of vegetable oil.
• 1 plastic bag.
• 1 pack of napkins or absorbent paper.

Preparation process:

It is added in a container the corn flour, the spoonful of salt and sugar, and begins to knead or mix with the hand adding little by little the water.

You should knead it well enough until you feel a smooth dough without lumps. To hold consistency let it rest for 5 minutes.

The dough is divided into balls of the size you want, everything depends on the size you want the empanada.

Place the plastic bag open and spread out on a flat, firm surface.

Lubricate the bag with a little oil or water so that the dough does not stick to it. Place the balls on the plastic and begin to crush with your hand. You should try not to be too thick or too finite.

In the center of the dough, place 1 to 2 tablespoons of the dogfish stew.

Then the bag is folded trying to join the ends of the dough, in order to get a shape like half moon.

With the help of a round plate you can get better shape and thus eliminate excess mass.

In a frying pan with the oil already hot over medium-high heat, start frying the empanadas until golden brown. And then they are placed on the napkin to remove the excess oil.

And they are ready to eat, without a doubt these magnificent empanadas have a soft internal texture, full of that rich Margariteño shark stew, and its outer part is golden and crunchy, with a taste of the semidulce mass very representative of Venezuelan food, simply a tropical delight. These empanadas can also be accompanied with a touch of guasacaca, pico de gallo vinaigrette, hot sauce among other sauces of your choice. Do not stay with the desire and cheer up to try them. I hope you like it. Greetings.