Recipe Empanada dough (from Venezuela)

Reggiechefs said:
Yes, i also think that regular corn can be ground more finely because we have here water mills and i could just go there to try to get somthing more like flour from polenta.

I supose it could solve mystery because corn is always the same- all corn came from america and aditives for flours are not existed when people started to make those empanadas. So we need to go back and prepair it as ancestors in latin America did- it could be not wrong.
Stop depend on malls and use from the field and farmers- small ones preferably.
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Yep, mine comes from 4 miles down the road where it's grown and ground.
 
Reggiechefs said:
I supose it could solve mystery because corn is always the same
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Sounds like you have a proper cook's attitude. If it doesn't work with the right ingredients, then improvise.
I'm not sure whether you've ever had the chance to eat an empanada from S. America. If you haven't, it's no big deal; you just make them as you think it works. Go ahead and have a try. It's not rocket science; it's just a pastry, deep-fried, with filling.
 
JAS_OH1 said:
Okay, but remember when I was asking for ways to use up my already purchased masa harina (Maseca)? I thought when you posted this recipe, that was one of the ways I could use it. I don't want or need to go buy more masa harina as I have so much of it on hand already (and I have no idea what PAN is but thinking what I have is not that), but I do have regular corn meal on hand that I use to make corn bread and corn muffins.

I also thought this little blast from the past might be useful to some.
Difference: maize flour (UK), cornflour (US) and polenta
And this.
CookingBites dish of the month (August 2022): quiche/savoury tart
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karadekoolaid said:
Yes and yes. In the US, buy Harina P.A.N.
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KK I have Maseca, I don't know what P.A.N. is other than Pain in the Ass and Neck. So for sure my Maseca isn't going to work?
 
Barriehie said:
Search engine says that Harina P.A.N. is a precooked maize flour brand first released in Venezuela. The P.A.N is a brand.

harina pan at DuckDuckGo
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Alright, but earlier he was saying not to use harina, but now harina is okay as long as it's the PAN brand? I am confused as to why it makes a difference which brand I use.

Nevermind, I just googled it and there are a ton of empanada recipes that use masa harina so I guess it's fine.
 
JAS_OH1 said:
Alright, but earlier he was saying not to use harina, but now harina is okay as long as it's the PAN brand? I am confused as to why it makes a difference which brand I use.

Nevermind, I just googled it and there are a ton of empanada recipes that use masa harina so I guess it's fine.
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I've got some Maseca Amarillo and the website says you can make empanadas with it. Let me know which dough recipe you'll be using and I'll do the same one with mine. Mine is pretreated with the lye and your harina is not?
 
Barriehie said:
I've got some Maseca Amarillo and the website says you can make empanadas with it. Let me know which dough recipe you'll be using and I'll do the same one with mine. Mine is pretreated with the lye and your harina is not?
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My Maseca is nixtamilized, it might be Amarillo. I'll go check.
 
JAS_OH1 said:
My Maseca is nixtamilized, it might be Amarillo. I'll go check.
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I'm pretty sure that nixtamilized is the treated one as well. The harina pan KKA references in his recipes isn't treated with lye, it's just precooked. I'll be off to Morelos Market tomorrow and see if I can find what he's talking about. I can't call since they habla no englais..
 
Barriehie said:
I'm pretty sure that nixtamilized is the treated one as well. The harina pan KKA references in his recipes isn't treated with lye, it's just precooked. I'll be off to Morelos Market tomorrow and see if I can find what he's talking about. I can't call since they habla no englais..
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Right, but I am saying I found lotsof empanada recipes using Maseca, so they just won't be Venezuelan style.
 
karadekoolaid said:
Sounds like you have a proper cook's attitude. If it doesn't work with the right ingredients, then improvise.
I'm not sure whether you've ever had the chance to eat an empanada from S. America. If you haven't, it's no big deal; you just make them as you think it works. Go ahead and have a try. It's not rocket science; it's just a pastry, deep-fried, with filling.
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Thank, i will just do that and it will be bosnian flavor on it and it will be delicious 😋. Just wait and see me doing the empanada magic! :)
 
I need a filling idea. Chicken and pork are prevalent in Mexican cuisine and I've got lots of those since I'll bugger my gas budget to get the Maseca. I'm going to make these this week.
 
JAS_OH1 said:
Alright, but earlier he was saying not to use harina, but now harina is okay as long as it's the PAN brand?
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Read the answer:
"Don't use masa harina, Reggiechefs. Use your yellow corn flour.
Masa harina is Mexican and has been treated with lye, which gives it a totally different flavour."
Harina in Spanish means flour in English. Harina de trigo is wheat flour. Harina de yuca is yuca/manioc flour. Harina de maíz is corn/maize flour.
Masa Harina is a Mexican flour, made from corn treated with lye, which softens/removes the husk and produces changes in the corn protein.
Harina PAN is precooked corn/maize flour, which you can find in Kroger's. Can't access a photo because of the sanctions on Venezuela, but look up "Harina PAN" in Kroger's website, and you'll find it there. (you can also use it to make arepas!)

Sorry if I sound pedantic; that's not the idea, I just want to make sure you don't go out and buy something you won't use.🥰
 
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