Empanadas Tucumanas

Serves 1
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Directions

  1. 1Place 1.5 kg of matambre in a pot with laurel, peppercorns, and salt. Cover and cook for 1 hour.
  2. 2Place 1.5 kg of matambre in a pot with laurel, peppercorns, and salt. Cover and cook for 1 hour.
  3. 3Place 1.5 kg of matambre in a pot with laurel, peppercorns, and salt. Cover and cook for 1 hour.
  4. 4Dice 1 kg of onions.
  5. 5Dice 1 kg of onions.
  6. 6Dice 1 kg of onions.
  7. 7Heat about 50g of beef fat in a pan.
  8. 8Heat about 50g of beef fat in a pan.
  9. 9Heat about 50g of beef fat in a pan.
  10. 10Cook the onions in the beef fat until transparent.
  11. 11Cook the onions in the beef fat until transparent.
  12. 12Cook the onions in the beef fat until transparent.
  13. 13Reserve one cup of hot matambre broth and remove some of the fat.
  14. 14Reserve one cup of hot matambre broth and remove some of the fat.
  15. 15Reserve one cup of hot matambre broth and remove some of the fat.
  16. 16Cut the cooked matambre into strips, then into small cubes.
  17. 17Cut the cooked matambre into strips, then into small cubes.
  18. 18Cut the cooked matambre into strips, then into small cubes.
  19. 19Add the cut meat to the transparent onions in the pan.
  20. 20Add the cut meat to the transparent onions in the pan.
  21. 21Add the cut meat to the transparent onions in the pan.
  22. 22Add a good spoonful of paprika, 1/4 teaspoon of cumin, and a heaped teaspoon of salt.
  23. 23Add a good spoonful of paprika, 1/4 teaspoon of cumin, and a heaped teaspoon of salt.
  24. 24Add a good spoonful of paprika, 1/4 teaspoon of cumin, and a heaped teaspoon of salt.
  25. 25Pour in the reserved matambre broth, cover, and cook for 20 minutes.
  26. 26Pour in the reserved matambre broth, cover, and cook for 20 minutes.
  27. 27Pour in the reserved matambre broth, cover, and cook for 20 minutes.
  28. 28Turn off the heat, let the filling cool to room temperature, cover, and refrigerate until the next day.
  29. 29Turn off the heat, let the filling cool to room temperature, cover, and refrigerate until the next day.
  30. 30Turn off the heat, let the filling cool to room temperature, cover, and refrigerate until the next day.
  31. 31For the dough, prepare a brine with 400 ml of hot water and 20g of salt.
  32. 32For the dough, prepare a brine with 400 ml of hot water and 20g of salt.
  33. 33For the dough, prepare a brine with 400 ml of hot water and 20g of salt.
  34. 34In a bowl, combine 1 kg of 4 zeros flour with 200g of beef fat at room temperature.
  35. 35In a bowl, combine 1 kg of 4 zeros flour with 200g of beef fat at room temperature.
  36. 36In a bowl, combine 1 kg of 4 zeros flour with 200g of beef fat at room temperature.
  37. 37Mix well and knead the dough a little.
  38. 38Mix well and knead the dough a little.
  39. 39Mix well and knead the dough a little.
  40. 40Transfer the dough to a clean surface and continue kneading.
  41. 41Transfer the dough to a clean surface and continue kneading.
  42. 42Transfer the dough to a clean surface and continue kneading.
  43. 43Place the dough in a bag and refrigerate for half an hour.
  44. 44Place the dough in a bag and refrigerate for half an hour.
  45. 45Place the dough in a bag and refrigerate for half an hour.
  46. 46Divide the dough into 60g portions for 'rotisera' style empanadas or 40g for common empanadas.
  47. 47Divide the dough into 60g portions for 'rotisera' style empanadas or 40g for common empanadas.
  48. 48Divide the dough into 60g portions for 'rotisera' style empanadas or 40g for common empanadas.
  49. 49Roll each portion into a ball and then flatten it to form the empanada wrappers.
  50. 50Roll each portion into a ball and then flatten it to form the empanada wrappers.
  51. 51Roll each portion into a ball and then flatten it to form the empanada wrappers.
  52. 52Place the empanada wrappers on a cloth to prevent sticking.
  53. 53Place the empanada wrappers on a cloth to prevent sticking.
  54. 54Place the empanada wrappers on a cloth to prevent sticking.
  55. 55Add the cold filling to the center of each wrapper.
  56. 56Add the cold filling to the center of each wrapper.
  57. 57Add the cold filling to the center of each wrapper.
  58. 58Add chopped hard-boiled egg and chopped green onion to the filling; you can mix them or add them separately.
  59. 59Add chopped hard-boiled egg and chopped green onion to the filling; you can mix them or add them separately.
  60. 60Add chopped hard-boiled egg and chopped green onion to the filling; you can mix them or add them separately.
  61. 61Moisten the edges of the dough with a little water and carefully close the empanada, pressing firmly.
  62. 62Moisten the edges of the dough with a little water and carefully close the empanada, pressing firmly.
  63. 63Moisten the edges of the dough with a little water and carefully close the empanada, pressing firmly.
  64. 64Remove any air from inside the empanada before sealing to prevent it from exploding.
  65. 65Remove any air from inside the empanada before sealing to prevent it from exploding.
  66. 66Remove any air from inside the empanada before sealing to prevent it from exploding.
  67. 67Create the 'repulgue' (crimp) using three fingers, bringing the dough diagonally and pressing.
  68. 68Create the 'repulgue' (crimp) using three fingers, bringing the dough diagonally and pressing.
  69. 69Create the 'repulgue' (crimp) using three fingers, bringing the dough diagonally and pressing.
  70. 70Preheat the oven to a very high temperature.
  71. 71Preheat the oven to a very high temperature.
  72. 72Preheat the oven to a very high temperature.
  73. 73Bake some empanadas until golden brown.
  74. 74Bake some empanadas until golden brown.
  75. 75Bake some empanadas until golden brown.
  76. 76Alternatively, fry some empanadas in abundant hot oil or fat until golden and crispy.
  77. 77Alternatively, fry some empanadas in abundant hot oil or fat until golden and crispy.
  78. 78Alternatively, fry some empanadas in abundant hot oil or fat until golden and crispy.
  79. 79Serve the empanadas with a squeeze of lemon.
  80. 80Serve the empanadas with a squeeze of lemon.
  81. 81Serve the empanadas with a squeeze of lemon.

Ingredients

  • 1.5 kg Matambre
  • 1.5 kg Matambre
  • 1.5 kg Matambre
  • Laurel
  • Laurel
  • Laurel
  • Granos de pimienta
  • Granos de pimienta
  • Granos de pimienta
  • Sal
  • Sal
  • Sal
  • 1 kg Cebollas
  • 1 kg Cebollas
  • 1 kg Cebollas
  • 50 g Grasa vacuna
  • 50 g Grasa vacuna
  • 50 g Grasa vacuna
  • 1 taza Caldo de cocción del matambre
  • 1 taza Caldo de cocción del matambre
  • 1 taza Caldo de cocción del matambre
  • 1 cucharada Pimentón
  • 1 cucharada Pimentón
  • 1 cucharada Pimentón
  • 0.25 cucharadita Comino
  • 0.25 cucharadita Comino
  • 0.25 cucharadita Comino
  • 1 cucharadita colmada Sal
  • 1 cucharadita colmada Sal
  • 1 cucharadita colmada Sal
  • 400 ml Agua caliente
  • 400 ml Agua caliente
  • 400 ml Agua caliente
  • 20 g Sal
  • 20 g Sal
  • 20 g Sal
  • 1 kg Harina 4 ceros
  • 1 kg Harina 4 ceros
  • 1 kg Harina 4 ceros
  • 200 g Grasa vacuna a temperatura ambiente
  • 200 g Grasa vacuna a temperatura ambiente
  • 200 g Grasa vacuna a temperatura ambiente
  • Huevo duro picado
  • Huevo duro picado
  • Huevo duro picado
  • Verdeo picado
  • Verdeo picado
  • Verdeo picado
  • abundante Aceite
  • abundante Aceite
  • abundante Aceite
  • Limón
  • Limón
  • Limón

Equipment

OllaTabla de picarCuchilloSarténCucharaRecipienteHeladeraBolsaMesadaRepasadorHorno

Tips

  • To make empanadas juicy, the secret is the fat.
  • Remove excess fat from the matambre broth while hot.
  • Cool the filling completely in the refrigerator overnight for best results.
  • For empanadas 'tipo rotiseras', use 60g portions for the dough; for common empanadas, use 40g.
  • Cover empanada wrappers to prevent them from drying out.
  • When closing empanadas, remove all air from inside to prevent them from exploding.
  • This dough is versatile and can be baked or fried.
  • Preheat the oven to a high temperature for quick browning.