Traditional Tucuman Empanadas
Traditional Tucuman Empanadas are a savory Argentine pastry filled with a delicious mixture of seasoned ground beef, onions, and spices, encased in a buttery, flaky dough. These empanadas are famous for their rich flavor and crispy texture, making them a beloved snack or meal throughout the region. Often served with a side of chimichurri or spicy salsa for dipping, they are perfect for family gatherings or parties. The process involves preparing the dough from scratch, crafting the filling with care, and baking or frying the empanadas to a golden perfection, resulting in an irresistible treat.
Tucumán-Style Empanadas
Experience the rich and authentic flavors of Argentina’s Tucumán province with these homemade empanadas. Known for their juicy and flavorful filling sealed within a tender, rustic dough, these empanadas are a true delight for the senses. Perfect as an appetizer or a main course, enjoy them with a side of fresh lemon wedges and a glass of red wine.
Ingredients
For the Filling
🥩 1 kg flank/skirt steak cooked starting from approximately 1.5 kg of raw meat
🧈 400-500g beef suet/lard
🧅 500g onions approximately 4 medium, finely diced
🧂 Generous amount of salt for boiling and a pinch for cooking onions
🌶️ 35g paprika 3 generous spoonfuls
🌶️ 10g crushed red pepper 1 generous spoonful + a little more
🌿 10g cumin seeds freshly ground 1 generous spoonful + a little more
🍲 Reserved broth from cooking the steak
🥚 Hard-boiled eggs diced
🌱 Green onion chopped
For the Dough
🍞 500g Flour 000 type
🧈 100g Beef suet/lard melted
🧂 15g Salt
🍲 250-300ml Warm broth from cooking the steak
Instructions
1- Cook the Steak:
- Clean the flank/skirt steak, removing excess fat and silverskin. Boil in salted water (salmuera) on an AURORA gas stove for about 2 hours until tender. Retain the broth.
- Dice the meat into 1cm cubes once cooled.
2- Prepare the Filling:
- Melt the beef suet/lard in a stainless steel frying pan. Add the diced onions with a pinch of salt and sauté until translucent.
- In a separate saucepan, heat a portion of the reserved broth and whisk in paprika, crushed red pepper, and freshly ground cumin.
- Add the diced meat to the onions, then pour the spiced broth over, stirring to combine. The mixture should be swimming in broth. Allow it to cool and refrigerate overnight.
3- Make the Dough:
- In a clear glass mixing bowl, combine flour and salt. Stir in melted suet/lard, then add warm broth gradually, kneading with your hands until smooth.
- Let rest for 10 minutes.
4- Shape and Assemble:
- Divide dough into small portions and roll each into a thin disc using a rolling pin.
- Place a spoonful of chilled filling onto each disc; optionally add diced hard-boiled egg and green onion.
- Moisten edges with water, fold into a half-moon, and crimp edges with 13 folds using the traditional repulgue technique.
5- Cook the Empanadas:
- Deep-fry in hot oil using a slotted spoon/spider.
- Drain on paper towels until golden brown and crispy. Serve hot.
Prep Time: Approximately 2 hours for steak cooking. Overnight refrigeration required for filling.
Cook Time: Approximately 30-40 minutes for deep-frying.
Total Time: About 3 hours active time, plus overnight resting.
Servings: Information not specified in the source.
Equipment: AURORA gas stove, stainless steel frying pan, saucepan, red plastic cutting board, blue-handled chef’s knife, white rolling pin, dark stone mortar and pestle, clear glass mixing bowls, red silicone spatula, metal whisk, metal slotted spoon for frying.
Cooking Tips
- Broth and Filling Cooldown: Rest the filling overnight to concentrate flavors. Use the same broth for the dough to enhance taste.
- Cumin Freshness: Grind whole seeds for intense flavor.
- Frying Tip: Fry for a crispy crust that locks in juices.
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