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Hello everyone! My name is Francisco Cardozo. I was about to record one of
my boring Chroma Key videos and then I felt more Venezuelan than ever, so I
wanted to have some Arepas. The problem is: I ran out of flour so you'll have to
come with me and get some. I made a horrible mistake in my
last video. I said "prohibited fruit" when I meant "forbidden fruit", so I just want
to say I'm sorry for my broken English. Other than that I'm really happy and
excited, because my last video received a lot of love from you guys so I want to
give some of that love back to you: Ynniss Yvan, Nestor Nava, Edmary Medina, Dayana Paez, Kelly Crandell
Luis Gonzalez, Michael Lynch, Christopher Martinez and of course my beautiful and
loved sister Hebelitza Cardozo. I am really sorry if I didn't mention
everyone, but know that I'm reading your comments, I'm seeing your likes and
shares and I, and I really appreciate it. We are already 79 people subscribed as
of February 12, 2018. We are 21 people away from 100. We can do that. We can do it.
We can get to 100 subscribers, so if you haven't done so yet, this is the moment.
Take some time to subscribe. I'm hungry! I'm always hungry though. This time I don't
think I'm gonna wait for the arepas. And I'm almost getting to the place where I
normally do the grocery shopping. Who am I fooling? And I'm almost getting to the
place where Christopher does the grocery shopping. I just give him the money and
sometimes not even that. Yeah, it's true. I don't know how to take care of a house.
I miss my mom.
This is such a big space. The flour can literally be anywhere.
If I were a flour, where would I hide?
Oh my god! I see it from here. I see it.
Yeah! Oh my god! I'm so excited. This is the flour that you have to use if you wanna make
Venezuelan arepa. They normally sell these two versions.
There's a white corn flour and the yellow corn flour. We normally use the
white one, but today I feel like I want to try this one, so I'm gonna take this. Yeah!
Right now, I'm about to cry and if you saw my last video you'll know why. This is a
dream come true. And this is all I'm going to need to make the arepa. Reina
Pepiada. It's a particular kind of arepa. If you think I know what I'm doing,
think again. Kitchen and I are not very good friends.
Guys I'm being serious right now. I'm really hungry. I really, really need an
Empanada de Pabellon. Where can I find those? Let me get a Bacon Egg and Cheese
in a bagel. Not an Empanada de Pabellon, but it'll do
You know, in New York City, Bacon Egg and Cheese is one word. Baconeggandcheese
it's just one word.
Welcome to my kitchen. I have here all I need for doing this:
flour of course, mayo, avocado and chicken. As I told you
before, I am NOT an expert. This is not my area of expertise, but I am Venezuelan
and this is something that runs through our veins. I'm gonna fill it with a
little bit of water. You need to add some salt. I normally use my finger to do this.
This is my technique to see if it's salty enough. What I do, basically, is I just
take one drop, put it in my hand and... Perfect! it's time for the flour.
So now, very carefully, you try to add the flour to the mix of water and salt that you
just made. What I normally do is I just add a little bit of flour and I try to
mix it and then I add more flour if I need it. I don't do the whole amount at
once because then it creates like little things. So you just have to turn on this.
Low flame, not very high. You add a little bit of oil. My mom used to do this and it
was really funny. She would take a little bit of flour and she would make some
kind of a thing here and she would say that it was a Limpion. That was the
name that she used to use. I don't know if that's the correct name but it was, it
would translate something in the lines of: cleaner? And what
she does is literally, she cleans the pan with this. And it was really fun because
then she would give this to us, the kids and we would play with it like we were
making Arepas with the Limpion. So once it's ready now it's time for you to make
the arepas. Basically, you just grab a bunch of the mix that we just made.
We make a ball and then you start clapping. Moms are great doing this. They get
perfectly round arepas. Yeah! And now this you just put it in the pan.
Chicken. You want to cut it into pieces. Put it here. Add some water. I'm not sure
if I have to do this but I'm gonna add some salt and you put it there. So from
now on you just have to be very careful with the arepas, because they can get
burned. You try to move them, very gently and when they move by themselves, like you don't
have to force it then it's time for you to flip them and then you flip them
over and over again for a while. So this is what I mean
it can move very easily. So when that happens flip it. When they're ready you
just get them out of here. And you'll know they're ready because it makes
like a drum sound
Every Venezuelan would agree with me, that these are not the
most beautiful, the most presentable arepas, but that's what you get when
mom's not around. Now it's time for the stuffing For that I'm gonna get the
chicken. You have to get it out of the water. Once it's here you can use a fork to
shred it. That's how it's supposed to look. Put it in a bowl. I'm gonna need
a bigger one. Now it's time for the best part. Just cut it into pieces inside the
same bowl with the chicken. Add some mayo and mix it. Tasty! Finally you just open your
arepa. Put the stuffing inside and we're ready to go
Venezuela is a beautiful country north of South America. I like to think of her
as a mother, but that beautiful lady is now being tortured, violated and *** by
the people who are supposed to take care of her, by their own children. Venezuela
has been kidnapped by a handful of people with power and I would like this
to help raise awareness of what's going on there.
Go online, do your research and spread the word.
Thank You Venezuela for giving us the arepas.
¡Buen provecho!