Workshop Recipes El Asadazo

Argentinian Panqueques Recipe

(around 15 unit )

“It’s easy. Three-two-one: two eggs, 500ml of milk, and 200g of plain flour.” Salt (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crêpes are to the French, but slightly thicker, lighter and fluffier. Panqueques are simpleeasy to make, and fun to serve; just remember that you’ll need to wait at list 30’ on the fridge, to rest, chill and join together the ingredients. 

After spreading with dulce de leche, panqueques may be shaped in a variety of ways depending on one’s own personal preference. We choose which is filled and rolled like a cylinder.

After that (optional)

then flambés them with caramelised sugar.

Panqueques con Dulce de LecheNote: The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving.

 

Empanadas criollas

Ingredients

  • Dough for empanadas – makes about 20 medium or 30 small empanadas: 
  • 3 cups flour
  • ½ cup of grasa – lard or butter or mix of both
  • ¾ cup to 1 cup of warm milk
  • ½ tsp salt

Ingredients

       500g of mince beef

        500g of chopped onions (it seems like a lot, but after they cook down you don’t notice them and they are essential for an authentic flavor)

  • 1/2 red pepper and 1/2 green pepper
  • salt to taste 
  • 1/2 T smoked paprika (it’s best if it isn’t sweet paprika)
  • 1/2 T ground chili pepper
  • 1/2 tsp cumin
  • 2 T oregano
  • Two dashes of sugar
  • 3 hard boiled eggs
  • Green olives, diced (optional, but traditional and yummy
  • 2 dozen empanada 
  • If you are going to bake them, be sure to get “criollas” or “hojaldre” or “para horno.” If you are going to fry them, get “para freir.”  Fsrgo is an Argentina brand that is easy to find in CASA ARGENTINA.

Instructions 

  1. Hard boil 3 eggs.  Cool, peel, and cube.  The amount is adjustable depending on your tastes.
  2. Dice the onions (can use a food processor).  Heat 3 T of sunflower oil in a deep frying pan.    Sauté onions and peppers, on medium-high temperature until transparent and soft.
  3. When the onions and peppers are transparent and soft, add the ground beef and mix together. 
  4. Add the seasonings: 1/4 T black pepper, 1/2 T smoked paprika, 1/2 T ground chili powder, 2 T oregano, 1/2 tsp cumin, 2 dashes sugar, and about 1 T salt.  Remember that these measurements are (good) estimates: add some, taste the mixture, and add more if you think it will taste better.

      Cover.  Occasionally stir the mixture until the meat is cooked

  1. After the seasonings are well mixed into the meat, 
  2. Cool down and the next day.
  3. mix in the cubed, hard-boiled eggs and the chopped green olives (optional).  Add Chopped spring onions. (Optional)
  4. It is ideal to let the meat cool for a few hours or over night in order to make it easier to put the empanadas together, but not required.
  5. To put the empanadas together, place a heaping tablespoon of filling in the center of a disc, wet your finger in a bowl of water and moisten the edge of the disc, then fold it over as though you are folding it in half with the meat inside and press the edges together.  Don’t put too much filling, or it will be difficult to close well.  Now you can either press the edges together with a fork (there is a more traditional way to do it too, but I can’t figure out how to describe that and the fork method accomplishes the task. . . ).  Make sure the empanada is well closed so that it doesn’t burst open while cooking.
  6. Place the filled empanadas on a greased baking sheet or a baking stone.  Brush beaten egg on top of the empanadas.  Cook in a hot 180 degree oven until golden brown, about 15 minutes.   Or, you can deep fry them.

 

CHIMICHURRI  ARGENTINA SAUCE

Ingredients

  • 1 banches fresh Italian parsley
  • 50g or 8 teaspoons dried oregano (or 1/4 cup packed fresh oregano leaves)
  • 6 to 8 medium garlic cloves, peeled and chopped
  • 1 cup sunflower or olive oil
  • 1/4 cup withe vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoon red pepper chilli flakes

Directions

  1. Put the garlic, parsley in a food processor, until finely chopped.
  2. Remove ingredients from food processor and transfer to a bowl,
  3. In a other bowl, Mix the oregano, chilli flake and salt/ pepper, introduce hot water just to moisten
  4. Add the oil and vinegar. Stir.
  5. Store in the refrigerator, in an airtight container, until ready to use (at least 2 hours).
  6. (Optional) mush a small red onion in the processor and add