Starters
Cazón Empanadas
Fried Margarita-style empanadas filled with stewed dogfish shark.
Gluten-free
Ingredients
- 400 g pre-cooked corn flour
- 520 g warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 300 g cooked, shredded cazón (small shark)
- 1 onion
- 1 red bell pepper
- 2 tomatoes
- 2 garlic cloves
- Oil for frying, salt and cumin to taste
Step-by-step
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- For the filling, put the onion, bell pepper, garlic and tomatoes in the mixing bowl, chop 4 sec/speed 5.
- Add 20 g oil and sauté 8 min/120°C/spoon speed.
- Add the cazón, salt and cumin, cook 8 min/100°C/reverse/spoon speed and set aside.
- Without washing, put in the water, salt and sugar, mix 10 sec/speed 3, add the flour and knead 1 min/dough mode.
- Roll out portions of dough between plastic sheets, add filling, fold into a half-moon and seal the edges.
- Fry in plenty of hot oil until golden on both sides and drain on paper.
Tips
- Cazón is a small shark typical of Margarita Island.
- You can substitute the cazón with cooked tuna.
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