Sharing empanadas and wine is a traditional culinary combination throughout Argentina, perfect for enjoying one of the country's most iconic and flavorful dishes. Each province has its own unique recipe for preparing empanadas, and some have turned this dish into a tourist attraction. This is the case in Tucumán, where the 'Ruta de la Empanada' (Empanada Route) is celebrated—a tourism-promoting event that includes around twenty gastronomic spots in towns like San Miguel de Tucumán and...
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Boil the flank steak (matambre) for 40 minutes in water with a pinch of salt. Once cooked, remove it from the water, let it cool, and dice it into small pieces.
Reserve the cooking broth to use later for the dough and filling.
Finely chop the white onions and sauté them in a pot with a bit of oil and a teaspoon of beef fat.
Add the diced flank steak and paprika, stir well, and then add a cup of the reserved hot broth from the cooked meat.
Season with ground cumin and salt to taste, and let it cook for a few more minutes. Remove from heat and let the mixture cool.
Once the meat mixture has cooled, add the finely chopped hard-boiled eggs and green onions. Mix well.
In a bowl, place the flour and make a well in the center. Pour in 200 ml of the reserved broth from the cooked meat.
Combine all the ingredients until you achieve a soft, smooth dough.
Divide the dough into small portions and roll them into balls. Using a rolling pin, flatten each ball into thin discs.
Fill each dough disc with the cooled meat filling. Fold the dough over the filling and seal the edges by crimping them (a technique known as 'repulgue').
Place the empanadas on a baking tray and bake them in a preheated oven at 200°C (390°F) for about 20 minutes or until golden brown.
Use the reserved broth from the cooked meat to enhance the flavor of both the dough and filling.
Ensure the dough is rolled thinly for a crispy texture.
Let the filling cool completely before assembling the empanadas to avoid tearing the dough.
Practice the 'repulgue' technique to achieve a beautifully sealed empanada.
Pair the empanadas with a good Argentine wine for an authentic experience.
Can I use a different type of meat for the filling?
Yes, you can substitute flank steak with other cuts of beef or even chicken, but the traditional recipe uses flank steak for its unique texture and flavor.
What is the 'repulgue' technique?
The 'repulgue' technique involves crimping the edges of the empanada dough to seal it. This can be done by pinching and folding the edges or using a fork.
Can I fry the empanadas instead of baking them?
Yes, empanadas can be fried for a crispier texture, but baking is the traditional method for Tucumán-style empanadas.
How do I store leftover empanadas?
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Can I freeze the empanadas?
Yes, you can freeze uncooked empanadas. Place them on a tray, freeze until solid, then transfer to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the cooking time.
