After the meat and pizza, a trip to Buenos Aires is not complete without empanadas. Every region of Argentina has its own special recipe which, the locals will assure you, is better than any other empanada out there. We visit Lo de Jesus, a great barbacue place in Buenos Aires Located in Palermo (Gurruchaga 1406) next to their own winery "La Malbequeria" (Gurruchaga 1418), best place to drink vinos argentinos in town. Also, best place to eat meat in Palermo. Especially in summer with the great patio and a nice street to enjoy the view.
The name “empanada” comes from the Spanish “empanar“, which means “to bread” or, in the case of the empanada, “to wrap something in bread”.
Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn with white sauce). The fillings often include other ingredients such as peppers, onions, hard-boiled eggs, and olives. Empanadas can be either baked (Salta-style) or fried (Tucuman-style). —MarieRose
1 hour 45 minutes
lean ground beef
mire poix onion
In This Recipe
Sweat the onion with oil and pork fat until it is brown, add the meat (defatted and passed only once per coarse chopped disc), cook for about 10 minutes stirring with wooden spoon, add the spices and put out the fire.
Quickly cool inverted water bath
Incorporate the egg, the olive and the green at the time of assembly
Fill the dough disk (masa de empanadas), make the repulge and fry or bake.