Like all 25 of MayArgentines gather with their families to commemorate one of the most important national dates: the May revolution. This milestone in Argentine history was the beginning of a long path towards independence and later consolidation as a nation. At this time of celebration, the traditional dishes take center stage and become essential to celebrate the national day.
Within the wide variety of options to enjoy, one of the dishes par excellence that Argentines choose for these dates are empanadas. With fillings ranging from the contribution of meat and seasonings to various vegetables, the ways of eating empanadas are as old as the history of our country.
Here are 3 unmissable empanada recipes to eat deliciously and properly celebrate the 213th anniversary of the May Revolution:
For Cristina Rojas Lazarte “there is only one way” to make empanadas from Tucuman. Said and done, the Tucuman was champion of the National Empanada Festival that takes place in Faimallá (Tucumán), during his first participation in Caminos y Sabores. To celebrate one of the most important national dates in Argentina, nothing better than preparing the classic Tucuman empanada with the Champion’s recipe:
Ingredients
For the mass:
– 1kg of flour
– 200 grams of fat
For the filling:
– Matambre
– Onion
– Peppers
– Salt
– Cumin
– Chili powder
Preparation
For the filling:
– Boil the matambre with water and salt between 1 hour and a half, and two hours. Let it cool. It is essential to reserve the juice for the filling. In a pot put oil and a little fat.
– Cook the onion well chopped, until it is as transparent as possible. Add a tablespoon of paprika and salt to taste.
– Cut the matambre into cubes with a knife, leaving the fat. Pour it into the pot with the onions. Add little by little the broth obtained from the matambre juice.
– Leave it on the fire for a few minutes and add a pinch of cumin. When turning off the heat, put a little chili powder (it can be spicy for those who dare).
For the mass:
– Knead 1 kilo of flour, 200 grams of fat.
– Add a brine (250 cc. of lukewarm water with coarse salt to taste). The dough has to be a bit hard. With these quantities, 45 buns are obtained. Ideally, let the picadillo (stuffing) rest for a day to cool and concentrate the flavors.
– The same with the dough, wet it and let it rest for two hours in a bag.
Armed:
– Separate the dough into small buns (in Tucumán they call them pupos) and then knead them to form the discs. Let them rest for a day. Fill the dough with the hash and on top add first between 4 and 6 chopped eggs (not mixed) and lastly chopped green onion.
– Close the disc with 13 repulgues, which must be done without resting the dough on the table. The exact number of turns that the dough is made to close it has a practical explanation, “it is so that they all come out the same”, but also another religious one since it is said that it is for the 13 apostles.
– Before taking the empanadas to the clay oven, as recorded in the original recipe, Cristina advises letting them rest for a day. In this way, she says, “it prevents them from opening up.”
Warm, very juicy and with its unmistakable matambre flavor, the Tucuman empanadas are already part of the folklore not only of the province but of the entire country.
Ingredients (yields 18 units)
– 1 onion
– 1 red bell pepper
– 2 green onions
– 250 gr of grated cabutia
– 1 teaspoon of cumin
– 1/2 tsp cinnamon
– 1 teaspoon of sweet paprika
– 6 grated corn
– 400 gr of cuartirolo cheese
– Salt (needed amount)
– Pepper, amount needed
– 18 covers for empanadas
Procedure
– Chop the onion, the bell pepper, the green onion in brunoise.
– Bring a pan with bovine fat over medium heat and make a sauce.
– Add the grated cabutia and let it fry for 25 minutes.
– Add the grated corn and cook over medium heat. If it dries up a bit, you can add a little milk.
– Let it reduce for 10 minutes, remove from the heat and add the cubed quarry.
– Mix until they melt with the residual heat, let cool, rectify and assemble the empanadas.
armed
– In each empanada lid, add a tablespoon of filling and fold the lid in half.
– Seal the edges
– Place them on a baking sheet and bake at a temperature of 250° for 6 or 7 minutes.
Ingredients (for 30 servings)
For the filling:
– 3 kg of osso buco
– 650 ml of Malbec red wine
– 2 large onions
– 2 purple onions
– 4 plants with medium bulb green onion
– 3 large garlic cloves
– 1 large red bell pepper
– 5 pumpkin broths
– 2 vegetable broths
– Olive oil
– 2 liters of water for the broth
– Seasonings: onion soup, sweet paprika, turmeric, pepper, mix of salt, provenzal, salt and mix of spices
For the mass:
– 750 grams of flour
– 150 grams of fat
– 400 grams of brine
Procedure
For the filling:
– In a pot over medium heat, place two liters of water and the cubes of pumpkin and vegetables. Once the cubes have been completely diluted and the mixture comes to a boil, remove from the heat and reserve.
– Chop the onions, peppers, garlic and green onion into very small pieces.
– Take all these vegetables to a large skillet and sauté with olive oil. Once the onion is transparent, place the osso buco slices to seal them, taking care that they do not burn. If necessary, add a little of the broth made previously.
– When the meat is sealed on both sides, pour everything into a large deep pot with the rest of the broth and red wine. Cover the pot with aluminum foil and the pot lid. Place the pot over medium heat for approximately 3 hours, always watching that there is no lack of liquid.
– After this time has elapsed, crush the meat with a fork until it is broken. Let stand until lukewarm, and then crumble completely. Combine with the broth and the marrow of the bones.
For the assembly:
– Place an empanada lid, add a tablespoon in the center and close with the traditional repulgue on the side.
Tip: It is always advisable to have more broth prepared than estimated, with a glass of red wine to add to the mix, if necessary.
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