Tucuman empanada recipe
For the stuffing a kilo of beef steak, a green onion, two white onions, six hard-boiled eggs, cumin, salt and sweet paprika are used.
First, the matambre is softened in a pot with boiling water, which will form a broth that we reserve for later.
Then, in a frying pan, fry the white onion and when it is ready, turn off the heat, add the green onion and season with a little cumin and paprika.
Add the matambre cut into small cubes. Let it cool and at the end, add the cut or crushed hard-boiled egg.
Tucuman empanada dough recipe
Now let’s make the dough. We form a volcano on the counter with 1 kilo of 0000 flour and hollow out the center, in the shape of a crown, where we place 200 grams of fat at room temperature.
We knead until united and we hydrate it with 2 cups of the broth from the cooking of the matambre mixed with salt.
Then you have to prove that the dough is neither too wet nor too dry and let it rest for an hour.
From that dough, buns are made that fit in the palm of the hand and rest again for 15 minutes to an hour to prevent the empanada from puffing up in the oven.
Finally stretch the buns with the rolling pin until you get the tops with which they are held in one hand, the filling is placed in the center and the edges are stretched a little to join them and make the 13 repulgues that marks tradition.
Baked in a hot clay oven for a few minutes and enjoy the empanadas from Tucuman, an incomparable delicacy.
Extra tips for cooking a Tucuman empanada
The true Tucuman empanada has its registered recipe. But at first glance, there is an unavoidable detail: 13 repulgues. One for Jesus Christ and the rest, for the twelve Apostles, the disciples.
The filling is always prepared with matambre, it has cumin as a condiment and a hard-boiled egg, cut, crushed with a fork or passed through a grater.
The size is that of the palm of the hand and the amount of filling for the “tapitas” is two tablespoons.
Brine. Water and salt, try and if it is kind to our mouth, it is perfect to moisten the empanada dough.
Source: Ambito
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