Venezuelan Empanadas with Shredded Beef and Black Beans

• Prep45 min
• Cook2 h
• Total2 h 45 min
• Serves6

Ingredients

For the filling

• 450 g flank steak, cut across the grain into 5 cm pieces (1 lb, 2 in pieces)
• 700 g water (3 cups)
• 1 garlic clove, plus 2 more for the sauce
• 1 bay leaf
• 1 tsp salt
• 75 g onion, in pieces (1/2 onion)
• 80 g red bell pepper, in pieces (1/2 pepper)
• 2 ají dulce peppers, seeded, optional
• 20 g vegetable oil (1 1/2 tbsp)
• 60 g tomato sauce (1/4 cup)
• 1/2 tsp ground cumin
• 5 g Worcestershire sauce (1 tsp)
• 240 g canned black beans, drained and rinsed (one 15 oz can)

For the dough

• 620 g warm water (2 2/3 cups)
• 15 g sugar (1 tbsp)
• 1 1/2 tsp salt
• 15 g vegetable oil (1 tbsp)
• 400 g masarepa, precooked white or yellow cornmeal (2 3/4 cups)
• Vegetable oil, for frying

To serve

• Guasacaca (see the tequeños recipe) or guacamole

Instructions

1. Place the beef, water, 1 garlic clove, the bay leaf and salt in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 80 min/100°C (212°F)/reverse/speed soft, until the beef pulls apart easily.
2. Lift the beef onto a board and keep 100 g of the broth. Discard the rest of the broth with the garlic and bay leaf. Return the beef to the empty mixing bowl and shred 6 sec/reverse/speed 4. Transfer to a bowl.
3. Without washing the bowl, add the onion, red pepper, 2 garlic cloves and ají dulce and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 5 min/120°C (250°F)/speed 1.
4. Add the beef, the 100 g of broth, tomato sauce, cumin and Worcestershire sauce. With the simmering basket on the lid, cook 10 min/100°C (212°F)/reverse/speed soft, until almost dry. Spread on a tray, fold in the black beans with the spatula and let the filling cool completely. Rinse and dry the bowl.
5. Place the warm water, sugar, salt and oil in the mixing bowl, add the masarepa and knead 1 min/dough mode. Let it rest 5 minutes. The dough should be soft and smooth and should not crack at the edges when pressed.
6. Divide the dough into 12 balls (about 85 g each). Cut the sides of a gallon zip bag to open it like a book, place a ball inside and press with a flat plate into a 15 cm (6 in) circle about 3 mm (1/8 in) thick. Open the bag, place 45 g (3 tbsp) of filling on one half and use the plastic to fold the dough over. Press the edges, trim with the rim of a bowl for a neat half moon and crimp with a fork.
7. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 180°C (360°F). Fry the empanadas 2 or 3 at a time, 4 to 5 minutes, turning once, until golden and crisp. Drain on a rack.
8. Serve hot with guasacaca.

Tips

• The filling must be cold and fairly dry, or the dough gets soggy and can tear. Make it a day ahead if you like.
• If the dough cracks when you fold it, knead in a little warm water; if it sticks to the plastic, add a spoonful of masarepa.
• For dominó empanadas, a Venezuelan favorite, fill them with black beans and crumbled white cheese instead of beef.
• Shape the empanadas up to 1 hour ahead and keep them covered on a tray in the fridge, then fry them just before serving.