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Edible Tours in Argentina: Cooking with Teresita & Empanadas Argentinas edit

Dried_peppers I lived some of the best days of my tasty life in Buenos Aires, Argentina. That is what keeps me going back there year after year to explore the culture and the magical wine country.

For reference, please visit:

Teresita_2 Sometime ago I discovered Cooking (Latin American Cuisine in Buenos Aires) with Teresita, a top class cooking tours service in Buenos Aires. For me, there is nothing more inspiring than a person that is willing to share the knowledge and experience treasured all of her life.

This is the reason why today we are featuring Teresita and what she has to offer in Buenos Aires. We invite you to put Argentina high on your "places to visit" list and enjoy the wonders of this beautiful South American Country.

Welcome to the two different worlds of cuisine in Argentina. On one hand, there is the urban cuisine, highly influenced by international recipes and cooking trends, reflecting Argentina's importance in global society. Second, there is the rural cuisine that draws inspiration from the indigenous cultures in the north of Argentina. In the last case, an interesting social phenomena is happening as we speak.

Porteños, people from the city of Buenos Aires, have adopted only in recent years some indigenous techniques into the new world of Argentine cuisine. Today, we can observe the typical Argentinian empanadas being sprinkle with sugar which is a special costume used in Tucuman, a province in the north of Argentina. Frying empanadas with lard has also been adopted by some of the well-known chefs in Buenos Aires. Lard has been a tradition in empanadas making techniques in Misiones, another province in the north bordering with Paraguay and Brazil. While there are many other indigenous food preparation of Argentine traditional foods, it seems that young Argentineans chefs are adopting them slowly making sure that is a reflection of recycling innovation and not lack of contemporary cuisine knowledge.

Empanadas_argentinas_with_sugar Recipe covered at one of Teresita's classes:

Crust for baked Empanadas Argentinas
Ingredients
1 2/3 cup all-purpose flour
1 cup of Salmuera (brine). Prepare a concoction with dissolved salt in hot water and left aside until cold.
4 ounces of butter or margarine

Crust for fried Empanadas Argentinas

Ingredients
1 2/3 cup all-purpose flour
6 teaspoon of corn oil
1 egg
1 cup of boiling water

Cooking_class_in_buenos_aires Preparation
To make the crust, place the flour into a bowl and mix the butter into the flour using your fingers. Pour the Salmuera slowly into the mix and mix it with your fingers just until the dough comes together and can be formed easily into a ball. Let the dough rest (outside the fridge) for about half an hour. Divide the dough in small balls the size of half an egg. Then roll with a roller pin out to a thickness of 1/8-inch making a rounded shape.

Filling
1 pound ground beef
2 tablespoons Corn oil
1 tablespoons of butter
1 large yellow onion chopped in small cubes
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped
2 tablespoons raisins
1/4 cup chopped spring green onion (only the green part)
1 tablespoon ground hot and sweet paprika
1 tablespoon ground red dry spicy peppers
1 tablespoon cumin
Salt and freshly ground black pepper to taste

Glaze is Optional
1 egg, beaten
1 tablespoon milk

Preparation

In a large saucepan, melt the butter with corn oil together, and place the onions and stir them until ransparent. Add the ground beef, next add the raisin, spices, salt and fresh ground black pepper to taste and stir with a fork to keep the meat broken-up. Pour over the about a half cup of water and let it cook for about about 10 minutes or until meat is completely cooked. Once cooked, place in a bowl, cover it and put in the refrigerator (for better taste) over night, otherwise if time does not permit, leave the filling for about an hour in the refrigerator. Once you have the mix cold then is when you add the hard boiled eggs, green olives and spring green onions.

Filling the empanadas

Take the dough you let to rest and divide the dough in small balls the size of half an egg. Then roll with a roller pin out to a thickness of 1/8-inch making a rounded shape from each ball. Spoon the filling onto one half of each leaving room to fold in the other half and seal. Tab some warm water with your fingers, place in half of the ends so the dough will stick better, press the edges with the tip of a fork or you can do what we call in Argentina "repulgue" which instead of using the fork to seal you flip it upwards and press with your fingers. Place on a non-stick baking pan or add a thin layer of butter to the pan. Combine the ingredients for the glaze and brush each empanada at the top. Put oven heat to 350 and bake until the crust turns light brown.

Tip for the Fried Empanadas
Use vegetable oil. When frying the empanadas do it only in batches no more than three at a time. Then place in basket or tray and sprinkle with sugar.

For more information please visit: Cooking Latin American Cuisine in Buenos Aires with Teresita.

Un abrazo,

Melissa

  • by Chef Melissa
  • November 30, 2007
  • 11:46 am

Comments

Picture of Jeremy Jeremy said on...
12.01.07 at 08:46 AM |

Sure do love empanadas! With bacalao it’s fabulous or chorizo’s! Good to see you back in the posting mode!


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Picture of melissa melissa said on...
12.01.07 at 10:16 AM |

Hola Jeremy! Bacalao empanadas sure sound delicious for Semana Santa!! What have you been baking recently? Un abrazo,
Melissa

Picture of Paz Paz said on...
12.01.07 at 11:19 AM |

Looks like a fun class—with tasty results.  wink

Paz

Picture of Jeremy Jeremy said on...
12.01.07 at 01:16 PM |

Just made a 60/40 German Landbrot, working on whole wheat seeded croissants and a buckwheat bread!
Cooked a nice fish the other day from Hawaii, Opah! Fabulous fish!

Abrazo back at you!
Jeremy

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