venezuelan

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it&#039;s a fabulous alternative to your usual dinner rotation and budget-friendly. 

Venezuelan Beef Liver and Onions

(480 ml) milk

olive oil

garlic cloves, (minced)

Salt and black pepper

(14 gr) butter

onions, (thinly sliced)

(120 ml) white wine

Fresh parsley, (chopped)

To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver. 

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F.  Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.

Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 - 3 minutes.

Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.

https://content.jwplatform.com/videos/v8RMQcdK.mp4

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it's a fabulous alternative to your usual dinner rotation and budget-friendly.

Venezuelan Beef Liver & Onions

Who knew that arepas were so simple? These delicious corn cakes take no time to make, and are infinitely adaptable. Experiment with toppings like fried eggs, guacamole and Cotija -- a dry and crumbly Mexican cheese.

Cheese-Stuffed Arepas

Kosher salt

pre-cooked white corn meal,

mozzarella,

vegetable oil,

Food Network Kitchen’s How to Make Arepas for One-Off Recipes, as seen on Food Network.

Position a rack in the center of the oven and preheat to 350 degrees F.

Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms. 

Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick. 

Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).

Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

this was easy and amazing!<div> </div>

Venezuelan Hot Dogs

hot dog rolls, preferably potato

hot dogs, preferably pork

yellow onion

green cabbage

potato chips

Mayonnaise

Mustard

Ketchup

Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.

While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.

Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!

Is one of the best recipes I've ever seen

I am from Venezuela and let me tell you this recipe is very close to the real thing. We have such a variety as to how we make hot dogs, everyone that comes to my home looooove the way I make them. 

Not bad, but the only people that put ketchup on hot dogs are lunatics.

My husband thought I was crazy when I read this recipe to him and said I wanted to try it! After reading the other reviews he reluctantly agreed.  It is now his favorite dog of all time!! Neither of us can get enough of these things!

I have these nights when i must be hungry and dream about food. Not often but I do. Well I woke up wanting one of these hot dogs. Made them a few years ago for a picnic and loved them. I am a very healthy eater and only had them once but I have a craving for them right now. I have never had a hot dog like this one. I read the reviews and saw that someone used potato sticks. Might try that but afraid to stray from the original recipe. This is a must try recipe. You won't be sorry. The flavors are great together. Who would of thought of mayo on a dog. And then there is the crunch. My belly is singing right now. Gotta go to the store! Try these, you'll never go back to original blah!!!

thank you george,brought me back in time.

Being born and living a few years in Caracas, my dad would take me to a hot dog stand and get me a hot dog that included all the ingredients you just provided and till this day 20 something years later, I craved to return just to have a hot dog from Caracas, Venezuela! Thank you for sharing this recipe to everyone!

Took minimal time to make and loved the crunch from the chips. Flavorful, wonderfully messy, and very easy to make. 

https://www.foodnetwork.com/videos/venezuelan-hot-dogs-0137491

George tops these hot dogs with onion, cabbage and crushed potato chips.

Black Beans in a Pressure Cooker

ham hock,

onion,

garlic,

bay leaf

water

salt and black pepper

In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.

Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.

Great foundational recipe; I use my own normal spices, but the technique is great in my instant pot.

Add cumin,Oregano and vinegar to taste as well as sugar. It tastes very close to my mother’s Cuban beans. Also if you have left over black beans you can use it to make congri which is basically white rice cooked with the Cuban beans so yummy some times we pair it with ropa Vieja 

I had black eyed peas and 2 slices of thick, smoked bacon, so used that. I diced carrots and celery to saute with the onion and bacon. I used chicken broth for the liquid and cooked for 33 minutes in high pressure in my Instant Pot. Then released the pressure 10 minutes after it finished the pressure cooking. Wonderful creamy texture and flavor! I love cooking dried beans in the Instant Pot.

The recipe was very easy. I did modify it. I used veggie stock and added a bit of cumin. Then, at 20 minutes, I added a trivet and sling to lower a casserole dish with 1 cup water, 1 cup rinsed jasmine rice, and a pinch of salt, and set it for 5 minutes. I used a 10 minute natural release. The rice was perfect, but the beans were a bit underdone. I pulled the rice, and related items, put it back on high pressure for 10 minutes with another 10 minute natural release. It was super tasty served over the rice with Greek yogurt (we were out of sour cream, I used plain almond yogurt) and my husband added grated cheese and salsa, too. Delicious and easy. We’ll definitely do this recipe again! 

This was great.  I made a vegetarian version of this, used a little less water and added some more spice.  So much taste in this beans and so easy.  Thank you!

Using the pressure cooker really makes this an easy recipe. I substituted chicken stock for the water. Then after cooking under pressure as directed, I added 1/4 tsp. red pepper flakes, 1 tsp. cumin, 2 chopped celery ribs with leaves, another cup of water, half a red pepper chopped and another garlic clove. Then simmered for 30 more minutes. Really terrific the second day, too!

This was very tasty, I wasn't sure how this would work, but after 25 minutes I checked the beans were still a bit tough, I added a bit more water and pressured cooked an other 10 minutes.  They were perfect after 35 minutes, soft and creamy. Definitely will use again, thanks Tyler!

The first time I've used the pressure cooker to cook dried beans. For flavor I out of necessity I substituted  a 1" inch thick round slice of Pancetta {Italian bacon} instead of the ham hock, it was the only thing I had on hand. After pressure cooking I removed the Pancetta &amp; discarded it {it had become too chewy/tough to eat but it added a lot of flavor}. This recipe made more of  a 'soup'. I had a lot  of excellent flavored liquid along with the beans left at the end of cooking. I served it as a soup and my family enjoyed it. A few weeks after that I used this same recipe a second time but with dried black eyed peas &amp; a few slices of Oscar Mayer bacon &amp; it worked very well resulting in another hearty delicious soup. I'm excited to try this recipe using other types of dried beans as well. ---Keeper!

Easy recipe to follow. A good, basic black bean recipe. I spiced mine up a little to taste but loved the ease of using the pressure cooker to cook black beans without pre-soaking! I definitely had to cook a while longer to finish cooking the beans, maybe 15-20 min on simmer, which gave me time to season them to taste. Thank you!

Venezuelan Empanadas

beef blade roast,

bay leaves

green bell pepper, diced

shallot, diced

scallion, chopped

paprika

sazon completa (Spanish seasoning blend, found in the spice aisle)

oregano

cumin

pepper

sugar

unsalted butter

salt

precooked cornmeal (such as P.A.N. brand)

all-purpose flour

cilantro (leaves and stems)

halved,

green bell pepper, chopped

white vinegar

garlic, crushed

salt and pepper

Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.

Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.

One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of

plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.

Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.

Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.

Loved the taste of these! Great Super Bowl party recipe! 

These were amazing. Tweaked a little using slow cooker, but so good!

Absolute favourite recipe! I use shredded chicken as opposed to beef - just cook it up in the slow cooker, and pull it apart with forks when done. The dough is easy to make and easy to work with.

This is my go-to recipe for empanadas. I have made them countless times for myself, friends, and for catering events. My best advice is to make them on a day when you have nothing else going on at all. Also, it is an outright lie when it states that it will take only an hour to make these. It can take up to 2 hours alone to braise the meat, and then it has to cool completely before you shred it all by hand and then you still need to cook the sofrito, combine it with the beef, make the dough, roll it, fill it and fold it. Therefore, I definitely recommend upping the recipe multiple times – in for a penny, in for a pound. Extras freeze beautifully (flash freeze them in a single layer and then store in freezer bags). Speaking of which, here’s my pro-tip: these should absolutely be frozen solid before frying. Trying to fry a fresh empanada is a recipe for disaster resulting in broken empanadas and greasy fried flavorless burnt bits, especially if you are a novice empanada maker.

oh btw we omitted the sugar, you don't need it. Also don't work the dough too much, stop when it comes together and make balls, we made about 28 and be sure and sprinkle each one with water before you flatten out and handle gently when handling and make sure they are sealed up or grease will get in when frying. Also you can not roll out too thin...you have to find the right thickness

 The filling was absolutely wonderful. I added a little heat to it and I couldn't wait to make it again. I also had a lot of trouble with the dough, I was able to get it together enough to fry but my boyfriend said we will never try the "divorce dough" again. We didn't even bother with the sauce, since the dough took an hour to get prepared.

To make Venezuelan empanadas is not an easy task, if you are not familiar with the process. I suggest if you are going to try this recipe to stick with Harina P.A.N. brand corn meal, if you can't find it don't try it, and try to look for videos where you can watch venezuelans making them (there are a lot of them out there).  For the creatives out there. DO NOT EVEN ATTEMPT TO BAKE THEM. they have to be fried. But you can certainly be creative with the filling.  Well I have to go, I have to make empanadas now. I haven't had one in three moths.

Please, please do not rate a recipe down because you used different ingredients or couldn't find the right one. Ratings are based on the recipe provided not your altered version. ...Anyway, you can find frozen empanada dough in the latin section of your groceries freezer. This dough is not like the one in this recipe but you save lots of time and energy. I use this dough to make Cuban empanadas and it's a fail safe way to go when you have no other alternative but to make it yourself. Who has the time or energy! Try them and you will be happy. I rated this recipe based on the use of the meat. 

Ok, do you buy the cornmeal pre-cooked or do you cook it yourself? 

The sweet-savory flavor is what makes cachapas special. These rustic and thin Venezuelan corn pancakes are filled with cheese.

Cachapas (Venezuelan Corn Pancakes)

corn,

milk

Tbsp masa harina

Tbsp sugar

Tbsp butter

oz fresh mozzarella, sliced

Add fresh corn, egg, milk, corn flour, sugar,...

Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.)

Preheat a 5-1/2 inch frying pan, over medium...

Preheat a 5-1/2 inch frying pan, over medium heat.

When the pan is hot, add some butter...

When the pan is hot, add some butter to grease it.

Pour 1/3 cup of batter into the frying...

Pour 1/3 cup of batter into the frying pan, making a circle around the pan.

Cook for 4-5 minutes and flip with a...

Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.

Place sliced mozzarella on one half of the...

Place sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet.

https://mediavine-res.cloudinary.com/video/upload/iegovxtjdswoms21e9ci.mp4

These sweet corn pancakes are a breakfast staple in Venezuela. You can have them with just butter, but they're amazing sandwiched with some soft, melty cheese between two of them. Think: elote meets breakfast. Cachapas are very delicate, so be sure to flatten the center of the pancake when you scoop the batter into the pan. You’ll be on your way to a slightly charred, salty and sweet breakfast treat.

kernel

eggs

flour

Nonstick cooking spray

queso

Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.

Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.

Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.

Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping. 

Whether you’ve wondered how to make arepas or you’ve never heard of them before, you’re sure to fall in love with these easy and versatile South American corn bread rounds!

Venezuelan Arepas

c warm water

Tbsp oil

c masa arepa, (Pan flour

Place the water, oil and salt in a...

Place the water, oil and salt in a large bowl. Mix to dissolve the salt.

Slowly add the masa arepa, mixing as you...

Slowly add the masa arepa, mixing as you add.

Cover the bowl with a damp tea towel...

Cover the bowl with a damp tea towel and let the dough rest for 10 min. After resting, add 1 Tbsp water if the dough seems too dry to hold together well.

Divide the dough into 6 roughly even pieces...

Divide the dough into 6 roughly even pieces and shape each piece into a ½ inch disc (roughly 4 inches in diameter).

Heat a cast iron griddle over medium high...

Heat a cast iron griddle over medium high heat. Brush the griddle with a little oil and add the arepas.

Cook the arepas for 3-5 minutes on each...

Cook the arepas for 3-5 minutes on each side, just to seal the dough. Then, reduce the heat to medium or medium low and continue to cook the arepas for 8-10 minutes per side, until golden brown and lightly charred, reducing the heat of your griddle as necessary. (The arepas should be puffed slightly and sound slightly hollow when tapped.)

Remove the arepas from the pan and let...

Remove the arepas from the pan and let them cool on a wire rack for about 10 minutes.

If you will be filling the arepas, split...

If you will be filling the arepas, split them in half, nearly all the way with a sharp knife.

Stuff and serve warm!!

Preheat your oven to 350F.

First, seal the arepas on a hot griddle,...

First, seal the arepas on a hot griddle, brushed with oil for 3-5 minutes on each side.

Then, bake the arepas for 18-20 min, until...

Then, bake the arepas for 18-20 min, until they have puffed slightly and sound hollow when tapped.

Let the arepas cool for 10 minutes before...

Let the arepas cool for 10 minutes before slicing.

(If you plan to fry your arepas, you...

(If you plan to fry your arepas, you will need to make 12 rounds. Shape them into smaller discs that are ¼ inch thick.)

Heat 1 inch of oil in a large...

Heat 1 inch of oil in a large skillet. (The oil should be about 370F.)

Place the shaped arepas into the hot oil...

Place the shaped arepas into the hot oil and fry for 10 min or until golden.

Remove the fried arepas from the hot oil...

Remove the fried arepas from the hot oil and let them cook on a paper towel lined platter.

Serve warm!

https://mediavine-res.cloudinary.com/video/upload/cpmfrmrlpjwgaykrypki.mp4

Arepas

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how...

Fluffy White Rice

long grain white rice

water for fluffier rice rice

You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.

Bring the water to a strong boil at highest temperature.

Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.

Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.

Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot. 

When the boiling dies down a bit, cover the pot and set the timer to 20 minutes. 

Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender. 

(The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).

Very good rice! I made this to go along with Dry Garlic Ribs-Canadian Chinese Style. Super easy to make and it came out perfect in 20 minutes. Thanks for sharing. Made for PAC Spring 2010.

In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.

Top 14 venezuelan recipes from across the web

The most viewed venezuelan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Venezuelan Beef Liver and Onions

Cheese-Stuffed Arepas

Venezuelan Hot Dogs

Black Beans in a Pressure Cooker

Venezuelan Empanadas

Cachapas (Venezuelan Corn Pancakes)

Cachapas (Venezuelan Corn Pancakes)

Venezuelan Arepas

Fluffy White Rice

Hallacas

Hallacas

Tequeños with Guasacaca (Venezuelan...

Venezuelan Potato and Beet Salad

Cachapas

Top 14 venezuelan recipes from across the web

The most viewed venezuelan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venezuelan Beef Liver and Onions

Cheese-Stuffed Arepas

Venezuelan Hot Dogs

Black Beans in a Pressure Cooker

Venezuelan Empanadas

Cachapas (Venezuelan Corn Pancakes)

Cachapas (Venezuelan Corn Pancakes)

Venezuelan Arepas

Fluffy White Rice

Hallacas

Hallacas

Tequeños with Guasacaca (Venezuelan...

Venezuelan Potato and Beet Salad

Cachapas

The most viewed venezuelan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine