INGREDIENTS
- – Matambre 1 unit.
- – 250 gr chopped onion
- – Peppers.
- – Sal
- – Cumin.
- – Floor chili.
- – Oil.
- – Fats.
- – Laborious-boiled egg.
- – Broth from cooking the matambre.
- – Inexperienced half inexperienced onion.
- For the mass:
- – Flour 500 g.
- – Sal 10 / 15 g.
- – Water 250 cc approx.
- – Fats 100 g.
Benefit from the traditional and scrumptious Tucumán empanadas, with matambre, egg, onion and paprika, closed with 13 repulges.
PROCEDURE:
1. Boil the meat for 1 hour, roughly 1 hour and a half, relying on the thickness of the meat,
seasoned with salt, it shouldn’t be cooked an excessive amount of. Then, chop it with a knife into small squares. Reserve the cooking liquid.
2. In a frying pan with a bit of melted fats, cook dinner the chopped onion. Sauté nicely.
3. When the onion is clear, add the seasonings: half a tablespoon of floor chili and cumin, a beneficiant tablespoon of paprika, salt and pepper. Let the seasonings focus with the onion. Add the broth and meat to complete cooking. Let it cook dinner for quarter-hour over low warmth. If essential, add extra liquid.
4. Let cool to assemble the empanadas.
5. Put together the empanada dough. Make buns and stretch.
6. Fill the empanadas by including the inexperienced onion and egg.
7. Shut the empanadas with 13 repulges.
8. Cook dinner within the oven very strongly, and revel in!
