INGREDIENTS
- – Matambre 1 unit.
- – Onion.
- – Morron.
- – Peppers.
- – Salt and pepper.
- – Cumin.
- – Floor chili.
- – Oil.
- – Fats.
- – Egg.
- – Meat broth 4 ladles approx.
- – Inexperienced onion.
- For the mass:
- – Flour 500 g.
- – Sal 10 – 15 g.
- – Water 250 cc approx.
- – Fats 100 g.
Put together this recipe so you will get these large EMPANADAS TUCUMANAS unique from Famaillá .
PROCEDURE:
1. Boil the meat for roughly half-hour seasoned with pepper and salt, it shouldn’t be cooked an excessive amount of. Then, chop it with a knife into small squares.
2. In a frying pan with somewhat melted fats, cook dinner the onion and chopped bell pepper. Sauté nicely.
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 vital, add extra liquid.
Let cool to assemble the empanadas.
3. Put together the empanada dough . Make buns and stretch.
4. Fill the empanadas by including the inexperienced onion and egg. Shut the empanadas with 13 repulges, in the event you can! .
5. Bake very strongly within the oven and a few large empanadas come out! .
