So many heart felt life moments happen in the kitchen, it's the center of the home. Is there any warmer feeling than working in the kitchen with those you love!? I had a treasured experience learning how to make Tucuman Empanadas from my sweet daughter in laws mother when she was here visiting from Buenos Aires. She told me that these are named after a very important state in Argentina, in the northern region, and this is the recipe they use in that area. How often do you get a chance to learn of someones culture in the kitchen, what a rich opportunity! I hope you will give these a try and feel a little more worldly thru this exposure to authentic South American fare! From their heart to my heart, to yours! Besos :)
Ingredients for 30 Empandas~
Crust~
5 cups Flour
1 cup Water
1/3 cup melted Lard
1 Tablespoon Salt
Mix thoroughly, wrap in Saran Wrap and chill in fridge for 2 hours. Remove and divide into approx 1.5-2 inch balls, press into a circle, working the dough with your fingers to form a circle, then lay on counter and use a rolling pin to form uniform flat circle that is approx 5 inches in diameter. Use a cereal bowl to lay upside down on dough and use a knife to trim to perfect circle. Rest in fridge til ready to use. There may be excess dough left over, return to fridge to chill til ready to use for another purpose.
Filling~
2 pounds Beef Flank Steak
2-3 stalks of Celery, diced
1-2 Carrots, diced
2 white Onions, diced
6 large or jumbo Eggs
Garlic Powder
Chili Powder
Cumin
Paprika
Salt
2 bunches diced Green Onions
Lard for skillet
Add Beef, Celery, Carrots and half of the diced white onions to large stock pot, cover with water and simmer for one hour and 20 minutes. While simmering, add the Eggs to the stock pot and cook for 10 minutes, then remove the Eggs, allow to cool, when cooled then shell, dice and set aside. When meat is done cooking, remove, reserve the liquid and dice into very small chunks. Add enough Lard to bottom of heavy skillet to coat well, add remainder of diced white Onions til cooked thru, then add diced meat, season with Garlic, Chili, Cumin, Paprika and Salt to taste, add enough of the reserved liquid to keep mixture moist, then stir in diced Egg and Green Onion. Assemble a small bowl of water, your Dough circles and filling. Wet the edges of your circle, add a couple spoons to center (make sure to leave any juices in the pan), fold in half and press the edges together, use a fork to tine them sealed, or use the fold over method if you are familiar with it. Repeat with remaining ingredients, Bake on Silpat or foil lined cookie sheet and bake at 350 for 20 minutes or til starting to brown. Enjoy :) PS They eat this dish similar to how we eat Pizza in the U.S., there are no side dishes served to accompany this...and these are so delicious you would not want to bother with anything else! ;)
