Empanada de Carne
Meat empanada. This seems to be another popular choice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Empanaderia Antonia Butrón Centro
Empanadas trace their roots back to Galicia, Spain. The concept of filling a dough with meat or other ingredients traveled to Latin America with Spanish colonization, evolving and adapting to local ingredients and culinary traditions in each region. Variations arose across the continent, reflecting the diverse cultural landscapes and available resources.
Empanadas de Carne are deeply ingrained in the cultural fabric of Spain and Latin America. They are enjoyed as a casual snack, a quick lunch, a party food, and even as part of festive celebrations. Empanadas are often sold by street vendors, found in bakeries, and prepared in homes, reflecting their ubiquitous presence in daily life.
Regional Variations
Each country and region boasts its own unique empanada recipe, reflecting local ingredients and preferences. Argentine empanadas are known for their juicy meat filling, while Chilean empanadas often include olives and raisins. Empanadas in Mexico may be made with corn masa and filled with spiced pork or chicken.
Social Gatherings
Empanadas are often prepared and shared during family gatherings and celebrations. Making empanadas together can be a cherished tradition, passed down through generations. They are a symbol of hospitality and community.
Street Food Staple
Empanadas are a popular street food item throughout Latin America. Vendors offer a variety of fillings and preparation methods, making them a convenient and affordable meal or snack option.
Empanada de Carne offers a savory and satisfying combination of flavors. Ground or shredded meat, typically beef, is seasoned with a blend of spices, creating a rich and aromatic filling. The pastry shell provides a contrasting texture and flavor, often buttery and flaky.
The filling commonly includes beef, onions, garlic, bell peppers, and spices such as cumin, paprika, oregano, and chili powder (or aji, depending on the region). Some variations include olives, hard-boiled eggs, raisins, or potatoes. The pastry shell, or 'masa', can be made from wheat flour, corn flour, or a combination of both. Lard or butter are often incorporated for richness and flakiness. The empanadas are then baked or fried, resulting in a golden-brown crust.
Dough Consistency
The dough should be pliable but not sticky. If using wheat flour, chilling the dough before rolling it out will help prevent it from becoming tough. For corn masa, use warm water to create a smooth and manageable dough.
Filling Seasoning
Don't be afraid to experiment with different spices and seasonings to create a filling that suits your taste. Taste and adjust the seasoning as you cook the filling to ensure it's flavorful.
Sealing the Empanadas
To prevent the filling from leaking out during baking or frying, ensure the edges of the empanadas are properly sealed. You can use a fork to crimp the edges or brush them with egg wash to help them stick together.
Baking vs. Frying
Baking empanadas results in a slightly healthier option with a less greasy crust. Frying creates a crispier and more flavorful crust. Choose the method that best suits your preference.
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