# Empanadas Tucumanas

A homemade recipe for delicious and juicy Tucuman empanadas, cooked with matambre and a flavorful filling.

- Cuisine: Other
- Category: Lunch
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- Olla
- Tabla de picar
- Cuchillo
- Sartén
- Cuchara
- Recipiente
- Heladera
- Bolsa
- Mesada
- Repasador
- Horno

## 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.

## Source

- Original video: https://www.youtube.com/shorts/_rIdI6ex2Qk
- Recipe page: https://www.cliprecipe.com/recipe/dbbd398a-c4dc-464a-a237-e4b18291654a
- Extracted: 2026-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt