Empanadas are an Argentine icon, in fact, each Argentine province is characterized by a typical filling. Also, if we made the empanada route, we could start with the south with the cordero empanadas, the Buenos Aires with green, olives and hard egg, the coastlines with some river fish and the northern flame. However, Tucumán raises the flag and differs thanks to the math empanadas cut by knife, in this recipe you will learn to do them. In recipesgratis we show you how to make pork stalls. Lets cook!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make matumbre empanadas: |
| 12 empanada discs ½ kilogram of pork matambre 1 onion 1 carrot 1 clove of garlic 2 branches of onion of green 2 branches of broccoli trunk 1 tablespoon tape of paprika 1 teaspoon of cumin ½ teaspoon of ground chili 1 pinch of nutmeg huevo (to paint) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make matumbre empanadas:
1. To start with a recipe for Matambre empanadas, first prepare vegetables for homemade broth. To do this, peel the onion, the garlic clove and the carrot, the latter cut it in half. On the other hand, cut the green onion into two removing the tips from the green leaves.
Trick: If you wish, you can add different vegetables that you have in the refrigerator, for example, the broccoli trunk.
2. In abundant water cooks the matmbre along with the vegetables for 30-40 minutes. Other vegetables that also provide a lot of flavor are: the bell, the celery and the leek.
Trick: You can add some industrial broth to cooking, but when providing flavor only with vegetables, the result will be much healthier.
3. Past time, cut the matmbre into small cubes of the size of the minced meat, as well as onion, garlic clove and carrot. Then reserve the broth to make a soup or lift the cooking background of the sauteed. Also, discard or reserve for another broth the broccoli trunks and the greenish leaves.
Trick: Mix the meat and vegetables with 1 cup of minimum broth so that the mixture is well wet and juicy.
4. To the preparation of your matambre empanadas add the rest of the green onion, that is, the white part and the other half of the green part, as well as the condiments: paprika, cumin, ground chili, oregano and nutmeg . Reserve the filling to cool and, if you can keep it in a refrigerator overnight, it will take even more flavor.
Trick: You can add other ingredients to taste, such as olives, hard egg and/or grape raisins.
5. When the filling is cold, light the oven at 200 ºC-220 ºC and start filling your empanadas. To do so, moisten the edge of the empanada disk and add a tablespoon in the center. Start closing them from one of the tips, help yourself with a spoon so that the meat does not touch the edges or will open when cooking. UbÃcala them in the roasting with the repulgue up.
6. If you wish, you can paint the matambre empanadas with beaten egg to achieve a more even color. Next, cook the meat empanadas in the preheated oven at 200 ºC-220 ºC for about 15-20 minutes.
7. Be careful not to burn you, enjoy these delicious pork and green empanadas. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
