Half-moon turnovers made from precooked-corn masa, not wheat, deep-fried until the shell is crackling gold and bubbled. Stuffed with shredded beef, black beans and cheese, cazon shark on the coast, or just queso, they are the quintessential Venezuelan beach and breakfast snack, eaten hot with guasacaca or hot sauce.
The fried corn empanada is the Venezuelan answer to the Spanish baked pasty, remade with the masa de maiz that defines the country's kitchen. Especially beloved on the Caribbean coast and on Margarita Island, where empanadas de cazon stuffed with baby shark are sold at every beach kiosk, they became the on-the-go food of fishermen and bathers alike.
A shatteringly crisp, blistered corn shell gives way to a hot, savory filling that spills out steaming. The masa is faintly sweet and toasty against the rich meat or molten cheese, and a spoon of herby guasacaca cuts the fried richness perfectly.
Precooked corn masa fries into a crisp, sealed shell because its starches gelatinize on contact with hot oil, trapping steam inside that puffs the dough. Pressing the dough thin and sealing tightly keeps the filling enclosed so it heats through without the shell splitting.
Variations
Empanada de cazon (baby shark, the Margarita classic), de carne mechada (shredded beef), de queso (cheese), de pabellon (with beans and plantain), and de pollo (chicken).
On the Palate
Where Empanada Venezuelan sits in the Venezuelan flavor cloud
Ingredients
Serves 6How it's made
8 steps · 40 min active + 20 min waiting
- 14 min
Mix 2 cups masarepa with 1 tsp salt, a pinch of sugar, and a little annatto oil for color.
- 28 min
Add about 2.5 cups warm water gradually to form a soft, smooth, non-cracking dough; rest 10 minutes.
Watch outThe dough is ready when it's soft and smooth and a pressed edge doesn't crack — dry, cracking masa splits open in the oil and leaks the filling.
- 312 min
Prepare a filling such as carne mechada, seasoned black beans with cheese, or shredded cheese.
- 46 min
Divide the dough into 6 balls and flatten each between plastic into a 15 cm disc.
- 56 min
Spoon filling onto one half, fold the plastic to seal into a half-moon, and press the edge.
Watch outPress the sealed rim hard so there's no gap — a loose seam pops open in the hot oil and the filling bleeds out.
- 63 min
Trim the edge with a cup or saucer for a clean seal.
- 78 min
Deep-fry in 180C oil for 3 to 4 minutes per side until deep gold and blistered.
Watch outHold the oil steady; the shell should turn deep gold and blister in three to four minutes — too cool and it drinks oil and goes greasy.
- 83 min
Drain on paper and serve hot with guasacaca or hot sauce.
