Empanada de Atún
Tuna empanada, a popular and well-regarded choice. It contains tuna.
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 have ancient roots, likely originating in Persia or the Middle East. They were introduced to Spain by the Moors and subsequently brought to Latin America during the Spanish colonization. The concept of encasing fillings in dough for baking or frying has been prevalent across many cultures for centuries, serving as a convenient and portable food source.
Empanadas are deeply ingrained in Spanish and Latin American culture, often associated with celebrations, gatherings, and family meals. They are a versatile dish that can be adapted to different regional tastes and ingredient availability.
Regional Variations
Across Spain and Latin America, numerous variations exist, reflecting local ingredients and culinary traditions. Different types of dough, fillings, and cooking methods contribute to the diversity of empanadas.
Social Occasions
Empanadas are commonly served at parties, picnics, and other social events, as they are easy to eat and share. They are a popular choice for both appetizers and main courses.
Family Recipes
Many families have their own cherished empanada recipes, passed down through generations. These recipes often represent a connection to their heritage and cultural identity.
Empanada de Atún offers a delightful blend of savory and slightly sweet flavors. The tuna filling is rich and briny, balanced by the acidity of tomatoes and the sweetness of onions and peppers. The crust, whether baked or fried, contributes a satisfying textural contrast.
The dominant flavor is that of tuna, usually canned tuna packed in oil or water, providing a savory and slightly fishy taste. Tomatoes, onions, and bell peppers create a sweet and tangy base for the filling. Olive oil adds richness, while spices like paprika, garlic, and sometimes a touch of chili contribute warmth and depth. The dough itself can range from flaky and buttery to more robust and bread-like, affecting the overall taste and texture. Some recipes incorporate hard-boiled eggs or olives for additional layers of flavor.
Dough Preparation
For a flaky crust, use cold butter or lard and avoid overworking the dough. Let the dough rest in the refrigerator before rolling it out.
Filling Moisture
Drain the tuna thoroughly to prevent the filling from becoming too watery. Consider lightly sautéing the vegetables before adding the tuna to reduce their moisture content.
Sealing the Empanada
Ensure the edges of the empanada are properly sealed to prevent the filling from leaking out during baking or frying. Use a fork to crimp the edges for a decorative and secure seal.
Baking vs. Frying
Baking produces a lighter, less greasy empanada, while frying results in a crispier, richer texture. Adjust cooking time accordingly depending on the chosen method.
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