The empanada The land of empanadas. I had to learn what these were all about. There were two main types, meat filled and veggie filled. I had them baked, fried, and grilled in the span of two months. And, to be honest, it was enough. They are delicious but they are a much heavier cousin than a traditional taco. They also fill you up when … Continue reading The Empanada: Argentina adventures
Ingredients (for 60): 1 kg ground beef 1 kg onion, chopped 8 hard boiled eggs 100g margarine Sunflower oil Salt Crushed red pepper 1 Teaspoon cumin Paprika Empanada Pastry- Tapas de empanadas (60). It’s best to use the oven kind, not the fried kind, since they will be less heavy. Directions: Boil water and place it with the ground meat in a bowl. Let sit … Continue reading How to make Empanadas | Cordoba, Argentina | Video
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