Venezuelan Pabellón Style 'Operadas' Empanadas

Ingredients

• 2 cup yellow corn flour
• 2.5 cup warm water
• 2 tbsp sugar
• 1 tbsp cornstarch (maicena)
• salt (a pinch)
• 1 cup llanero or white cheese (shredded)
• 1.5 cup shredded beef (cooked and shredded)
• 1 cup black beans (cooked black beans)
• 2 tajadas (fried ripe plantain strips)
• oil for frying (as needed)

Steps

1. 1

   In a large bowl, combine the warm water with the sugar and a pinch of salt, stirring until dissolved.

2. 2

   Gradually add the yellow corn flour and the tablespoon of cornstarch to the water.

3. 3

   Knead well with your hands until you obtain a smooth, homogeneous dough without lumps. Let the dough rest for about 5 minutes.

4. 4

   Divide the dough into golf-ball-sized portions.

5. 5

   On a greased plastic surface, flatten a dough ball into a thin circle.

6. 6

   Place a portion of shredded beef, black beans, a plantain slice, and shredded cheese in the center.

7. 7

   Fold the plastic to close the empanada into a half-moon shape and seal the edges by pressing with a fork or a circular container.

8. 8

   Heat plenty of oil in a skillet or heavy pot over medium-high heat.

9. 9

   Fry the empanadas until they are golden brown and crispy on both sides.

10. 10

    Remove and place on paper towels to drain excess oil before serving.

Notes

The cornstarch helps the dough become crispier. The term 'operada' (operated) refers to the empanada being sliced open after frying to add more filling or sauces, although traditionally the pabellón filling is included before frying.

Nutrition per serving

• empanadas
• venezuelan
• pabellón
• breakfast
• lunch
• fried
• corn
• shredded beef