🇻🇪 Venezuelan Cuisine

Empanadas Venezolanas

Venezuelan Fried Corn Empanadas

Prep Time 30 min

Servings 10

Difficulty Medium

Calories 285 kcal

Crispy deep-fried half-moon pockets of corn dough filled with a savory mixture of shredded beef, black beans, or cheese — Venezuela's favorite street snack.

Ingredients

3 cups pre-cooked corn flour
3 cups warm water
1 tsp salt
1 tsp annatto powder
500g shredded beef (mechada)
2 tbsp oil
Vegetable oil for frying
Guasacaca sauce for serving

Instructions

1 Mix corn flour, warm water, salt, and annatto until a smooth dough forms. Rest 10 min.
2 Divide dough into balls. Place each between plastic sheets and flatten into a thin circle.
3 Place shredded beef filling on one half, fold over, and seal edges firmly by pressing with a fork.
4 Heat oil to 180°C (350°F). Fry empanadas 2-3 per batch for 4-5 min until deep golden and crispy.
5 Drain on paper towels.
6 Serve hot with guasacaca sauce.

Did You Know?

Venezuelan empanadas are made with corn flour, not wheat — this is a non-negotiable distinction that Venezuelans will passionately defend against Colombian and Argentine versions.