Venezuelan white corn flour empanadas deep-fried until golden, filled with shredded beef (carne mechada), black beans, and white cheese. Larger and heartier than Colombian version with distinctive white corn flavor, creating Venezuela's beloved street food staple.
0 of 14 ingredients checked
14 items
Place beef in large pot with water to cover, bring to boil, then for 60 minutes until very tender
Remove beef from pot, let cool slightly, then shred finely with two forks
Heat 3 tablespoons oil in large pan and sauté onion, bell pepper, and garlic until softened
Add shredded beef, tomatoes, cumin, salt, and pepper to vegetables
Cook mixture, stirring occasionally, until flavors meld and liquid reduces, about 10 minutes
Remove filling from heat and let cool completely
Combine white corn flour and salt, gradually add warm water while mixing until soft, smooth dough forms
Cover dough and let rest for 10 minutes
Divide dough into 10-12 equal portions and roll into balls
Press each ball between plastic sheets into 15cm circles using heavy pot or press
Place 3 tablespoons shredded beef filling on half of each circle
Top filling with spoonful of black beans if using and generous amount of cheese
Fold dough over filling and seal edges firmly by pressing and crimping with fork
Heat oil in deep pot to 180°C (350°F)
Fry empanadas in batches for 5-6 minutes per side until golden brown and crispy
Drain on paper towels and serve immediately
