From Venezuela with Love: Empanadas de Ropa Vieja 
Love hurts when you have to leave. It really does, it is more like dreaming about the minutes spent there. The time inhaling the breeze, the breeze inhaling sunset, sometimes sunshine. Sometimes it goes through a sieve and leaves only the poem, the most beautiful thought. The truth.
Then, what? ...Empanadas?... LOL Yes!
I am back home after visiting Aruba. It reminded me of my years spent in Cancún, México, ...you know, island breeze and sunshine. Sometimes mosquitos, BUT, that is another story!
It was great to dress up and re-design the all time favorites of Cuba's Cookin'. It was something between sweet and sour. It was something more than serving meals, more than feeding your hunger. I will tell you more about my time spent at Cuba's Cookin' later. Now let me share one of the tasty loves of Latin American street food.: Empanadas de Maíz con Ropa Vieja!
Muchas Gracias Luana por enseñarme el procedimiento. ..Gracias, Gracias, Gracias!!!
Ingredients:
For the dough, just follow the manufacturers directions. In a large bowl mix masa harina, water and salt, according to manufacturer's directions. Mix to form a smooth, but not sticky, dough. Cover with cling film and set aside.
For the filling: Heat 2 TBSP of olive oil in a pan and cook the "boiled skirt / ropa vieja," stirring frequently until browned. Add 2-4 chopped garlic cloves and 1 onion, cut in wedges and cook for 1-2 minutes or until transluscent. Remove from the heat.
Using a sharp knife, mark a cross on the skin at the base of each "Roma tomato" and place them in a bowl. Cover with boiling water and leave for 3-4 minutes, then plunge into cold water and the skins should come off easily. After you have removed the skin, chop the tomato, then add the chopped onion to the tomato with the ground cumin.
Stir the tomato mixture into the "ropa vieja" in the pan and cook over a medium heat for 10 minutes. Adjust seasonings. Blend all the sauce ingredients together in a food processor. Adjust seasonings and refrigereat until needed it.
Unwrap the empanada dough, and divide into 10 balls.
Using Plastic Wrap, cover a ball of dough and press it flat with the help of a rolling pin. You could also use the plates of a tortilla press with plastic bags to stop the dough sticking and press the dough, one piece at a time to make circles. Alternatively roll thinly with a rolling pin between two pieces of greaseproof paper.
Spoon a little filling on half of each circle of dough, working quickly to stop it drying out. Turn over half of the dough, just like in the photo. Use a small bowl to cut the edges to make a semi-circle. Seal the edges by pinching with the help of a FORK.
Heat a little oil in a frying pan until hot. Fry the empanadas a few at a time, turning half-way through until crisp and golden on both sides. For baking: Place the empanadas on an ungreased baking sheet and bake in a preheated oven at 200C/gas 6 for 15-20 minutes until golden. To serve, place the empanadas on a plate, over a bead of lettuce.
Serve with Chimichurri Sauce...
- by Chef Melissa
- December 03, 2008
- 4:58 am
Links Favoritos
Panama
- * Panama Hotels - Veneto Hotel
- Autoridad de Turismo Panamá
- La Prensa Web
- Panama America
- Presidencia de Panamá
- Municipio de Panamá
- Clasificados Encuentra24
The world is talking, are you listening?
- Boquete Guide
- Cabbage Soup Diet
- Cocinerita - Aristóloga
- ChowTrek - Road Feasts
- Global Voices
- Anne Walker's Kalu Yala
Panama Restaurants
- Ten Bistro by Fabien Migny
- Chef Willy Diggelmann - 1985
- La Posta Panama
- Chef Rafael Ciniglio - Restaurante Las Americas
- Chef Clara Icaza - Limoncillo
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
-
Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- Luscious Thai Truffles
- La Receta del Dia: Pudin de Pan Diplomatico del Chef
- Coffee: The Elixir of the Tropics
- La Receta del Dia: Cake de Yuca al Chocolate y Coco (Mandioca-Chocolate and coconut cake with Vanill
- La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style)
- Una Delicia Tropical: Cake de Pixbae y Naranja
- Video From the Tropics: Chocolate Snowballs with Almonds (en/es)
- La Receta del Dia: Licor de Fresas Casero
- La Receta del Dia: Licor Casero de Lemongrass
- La Receta del Dia: Flan de Coco y Chocolate
Comments
12.03.08 at 08:16 AM |
Melissa! They look so yummy! I need to try to make these! Thank you as always.
——-
12.03.08 at 09:34 AM |
Gracias por la visita Antonio! Te prometo que te va a encantar hacerv estas empanadas, pues son super faciles. Yo he visto esa harina en Riba Smith y Super 99 de Paitilla—-pero creo que las puedes preparar con masa de tortillas
Mantenme informada…
12.03.08 at 05:59 PM |
I love empanadas, and have been playing with various ropa vieja recipes over the past few months. Perfect combination!
12.04.08 at 10:49 PM |
hey i will test this recipe i love empanadas…...
12.04.08 at 11:30 PM |
Looking good, I make crab empanada’s with platano verde, they are a big hit with the gringo’s at my job!
Good to see your back to blogging, can’t wait to see more!
12.05.08 at 06:46 PM |
Oh, so delicious-looking! I think it’s time for me to try making some empanadas.
Paz
12.09.08 at 11:01 AM |
Lydia, Sha, Jeremy and Paz: muchas gracias for the visit. Glad you liked this idea to preparae empanadas…Please keep me posted on your results. Have a delicious week!
Abrazo,
melissa
12.29.08 at 09:43 AM |
Great info, thanks
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