The Suggestion Boxer Cooks: Empanadas Argentinas
>> Thursday, February 10, 2011 –
cooking,
the recipe box
Empanadas!
These little guys remind me of my brief stint in Buenos Aires, where I would buy them at the corner on a near daily basis. There are always many different fillings available at empanaderias, but this is the typical ground meat version, often called carne suave. That literally translations to "soft meat," which I simply don't think about while I'm eating them.
If you don't trust my memory (you shouldn't, I have a terrible memory and this was four years ago), I have received the approval of a South American gentleman that these empanadas are delicious—if not accurate.
These little guys remind me of my brief stint in Buenos Aires, where I would buy them at the corner on a near daily basis. There are always many different fillings available at empanaderias, but this is the typical ground meat version, often called carne suave. That literally translations to "soft meat," which I simply don't think about while I'm eating them.
If you don't trust my memory (you shouldn't, I have a terrible memory and this was four years ago), I have received the approval of a South American gentleman that these empanadas are delicious—if not accurate.
Suggestion Boxer's Empanadas Argentinas
1 lb of ground turkey or beef
1 large onion, chopped finely... finer than in my photo
Just enough vegetable oil for cooking the onion/meat**
About 1 tablespoon paprika
About 1 tablespoon cumin
Cayenne pepper or crushed red pepper to taste
A hard boiled egg or two, chopped (I don't like hard boiled eggs so I don't add this)
What I love about the raisins is that they plump up with the hot, juicy mixture, so they will be a million times better than the shriveled lumps you threw in the pan.
About 1 tablespoon paprika
About 1 tablespoon cumin
Cayenne pepper or crushed red pepper to taste
Salt and pepper to taste (not too much salt, because the olives are salty)
Cook the above ingredients in a pan. Then mix in the sweet and salty...
Green olives, halved or chopped
RaisinsCook the above ingredients in a pan. Then mix in the sweet and salty...
Green olives, halved or chopped
A hard boiled egg or two, chopped (I don't like hard boiled eggs so I don't add this)
What I love about the raisins is that they plump up with the hot, juicy mixture, so they will be a million times better than the shriveled lumps you threw in the pan.
Wrappers (you can buy the Goya brand in ethnic grocery stores or find out how to make your own if you are feeling extra motivated today)
Honestly, the actual wrapping is optional for me. I'm perfectly happy just eat the filling with rice or plain. If I'm making these for a party though, I will wrap them up and fry or bake them until they are golden brown (an egg wash helps!).
**I can't be bothered to measure things exactly in the kitchen, and neither can you.
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