Discover the deep tastes of Latin American food with this recipe. It’s for beef empanadas, served with tangy chimichurri and sweet roasted corn salsa. These pockets of seasoned beef, wrapped in golden pastry, mix old traditions with bold flavors.
This guide shows you how to make restaurant style beef empanadas at home. It celebrates cultural heritage with simple, tasty methods.
Key Takeaways
- Master authentic beef empanadas using classic Latin American techniques.
- Combine savory beef fillings with fresh chimichurri and roasted corn for balanced flavors.
- Follow clear steps to shape and bake empanadas for a crispy, golden crust.
- Customize seasoning levels to suit your taste preferences.
- Pair with vibrant sauces for a visually stunning and culturally rich meal.
Introduction to Beef Empanadas with Chimichurri and Roasted Corn Salsa
Beef empanadas are a big deal in latin american cuisine. They are loved from Argentina to Colombia. This recipe mixes old traditions with new twists, showing off South America’s food love.
The Origin Story of Empanadas in Latin American Cuisine
Empanadas started in Spain but became special in Latin America. In Argentina, they’re baked until crispy. In Chile, they’re fried.
Each place puts its own twist on the beef empanadas. They might add olives, eggs, or spiced meats. It’s more than food; it’s a way to share culture.
Why This Flavor Combination Works So Well
The mix of beef empanadas, fresh chimichurri, and roasted corn salsa is perfect. The chimichurri’s parsley and garlic balance the meat’s richness. Sweet corn adds a nice crunch.
This mix shows how Latin American cooking balances flavors. It’s all about finding the right mix without being too much.
What to Expect from This Recipe
Get ready to spend 1.5 hours making dough, filling, and sauces. It’s all about using fresh ingredients, like grinding spices yourself. You’ll learn how to seal empanadas well, so they don’t leak.
By doing this, you’ll make crispy, comforting pockets of flavor. It’s like having a fiesta in your kitchen.
Essential Ingredients and Equipment
Learning to make beef empanadas and their tasty sides needs the right tools. Let’s look at what you’ll need for each part of this dish.
For the Beef Empanadas
Use tender cuts like chuck or sirloin for a tasty filling. Sauté onions and garlic until they’re soft. Then add cumin, paprika, and oregano for real flavor.
For dough, you can make your own beef empanadas dough or buy it. La Salteña has good store bought options. Remember, let the dough rest for 30 minutes to make it easier to work with.
For the Chimichurri Sauce
Chop fresh parsley and cilantro finely. Mix with red wine vinegar, garlic, and olive oil. A mortar and pestle makes herbs taste better, but a blender works too.
Keep the sauce in airtight containers. This chimichurri is great with grilled meats too!
For the Roasted Corn Salsa
Use fresh corn kernels for the best taste, but frozen works too. Mix with diced bell peppers and red onion. Squeeze lime juice over it to keep it fresh.
You’ll need a sharp knife and cutting board for chopping.
Kitchen Tools You’ll Need
- Sharp chef’s knife and cutting board
- Mixing bowls (two sizes: large for dough, small for salsa)
- Baking sheet lined with parchment paper
- Pastry brush for egg wash (or silicone brush)
- Optional: Empanada molds or a fork to crimp edges
No molds? Use a water moat along dough edges for sealing. A cast iron skillet is great for frying, but a non stick pan works too.
Step by Step Preparation Guide
Follow these steps to make beef empanadas and tasty sides. Each step is key to getting the right texture and flavor.
- Beef Filling Prep: Heat oil in a skillet. Cook diced onions and minced garlic until they’re soft. Add ground beef and cook until it’s brown.
- Assemble Dough: Roll out dough to 1/8-inch thickness. Put 2 tablespoons of cooled filling in the middle. Fold into half moons and crimp edges.
- Chimichurri Sauce: Mix parsley, cilantro, garlic, red pepper flakes, and salt in a bowl. Whisk in olive oil and red wine vinegar. Let it sit for 15 minutes to blend flavors.
- Roasted Corn Salsa: Grill corn in husks or roast kernels in a skillet. Let it cool, then chop. Mix with diced tomatoes, red onion, and cilantro. Add lime juice, salt, and olive oil for a zesty taste.
- Timing Strategy: Make filling and salsa 1–2 days ahead. Prepare chimichurri 30 minutes before. Bake empanadas last for crispiness. Serve all together for the best taste.
Watch the filling’s moisture level. Too much makes the dough soggy. Use a pastry wheel for even dough circles. For extra crispiness, brush empanadas with egg wash before baking.
Tips for Perfect Beef Empanadas and Accompaniments
Learn how to make your beef empanadas and chimichurri amazing. These tips will help you overcome common problems and make your dishes better:
- Cracking pastry? Sprinkle flour and fold gently, avoid overworking the dough.
- Stickiness? Chill for 10 minutes or add a bit more flour. Roll to uniform ¼-inch thickness for even baking.
- Let dough rest 20 minutes before shaping to prevent shrinkage.
Chimichurri Prep: Blend ingredients up to 3 days ahead. Store in an airtight jar; flavors deepen as herbs meld. If separated, whisk with a fork or drizzle olive oil. Reheat by microwaving for 15 seconds before serving.
Roasting Corn: Grill ears 10-12 minutes, turning frequently for even char. For a smoky twist, wrap in foil and bake at 400°F for 25 minutes. Frozen corn? Thaw, pat dry, and toss with chili powder before sautéing.
Storage Solutions: Freeze unbaked empanadas on a tray, then seal in a freezer bag. Reheat at 375°F until golden. Store chimichurri and salsa in separate containers, refrigerate up to 5 days. Reheat empanadas on a rack to keep crisp.
Conclusion
Making beef empanadas with chimichurri and roasted corn salsa is a fun way to try Latin American flavors. Each bite tells a story of tradition and creativity. You can even change the fillings or spices to make it your own.
This dish is more than just food. It opens the door to trying many Latin American ingredients. The tangy chimichurri is great with grilled meats or tacos. The sweet corn salsa adds a nice touch, showing how simple things can be amazing.
Enjoy your meal with a zesty horchata or a crisp cerveza for a better experience. As you get better at making this, try other dishes like Arepas, tamales, or ceviche. Every dish you make connects you to a world of flavors, making cooking a celebration of culture and creativity.
Frequently Asked Questions (FAQs)
What cuts of beef are best for making empanadas?
Chuck or sirloin are top choices for empanadas. They mix flavor with tenderness well. Freshly ground beef makes the filling richer and better.
Can I use store bought dough for empanadas?
Yes, store bought dough is quick and easy. But homemade dough tastes fresher and more authentic.
How do I store leftover empanadas?
Put leftover empanadas in an airtight container. Freeze them if they’re unbaked. For baked ones, keep them in the fridge for 2-3 days. Reheat in the oven to stay crispy.
What is chimichurri made of?
Chimichurri is a zesty sauce. It has parsley, cilantro, garlic, red wine vinegar, olive oil, and spices. It brightens up beef empanadas with its tangy flavor.
Can I make chimichurri ahead of time?
Yes, you can make chimichurri ahead. It gets better with time. Keep it in the fridge for up to a week. Stir well before using, as it might separate.
What other dishes pair well with empanadas?
Empanadas go great with Latin American salads, rice, or grilled veggies. Try them with sangria or light beer for a full meal.
How do I roast corn for the salsa?
Roast corn by grilling, pan roasting, or oven roasting. Each method caramelizes the corn, making it sweeter. Look for a nice char without burning for the best taste.