Empanadas, Tucumán Style
Yesterday, when we went to pick up the girls from school, our favorite and most wonderfully helpful parent, Silvia, had a little gifty for our family — empanadas caseras. (Oh yes, that means homemade!)
These gems of beef wrapped in pastry dough were prepared by Silvia’s sister, and she was very insistent that we understand that these were crafted in the manner common in Tucumán, Argentina, from whence her family hails. (The implication being that their way of assembling an empanada was far superior to all others!)
In further questioning Silvia, it seems that the main distinction of a Tucumán-style empanada had to do with the beef, which she stressed was hand cut into cubes, not just ground, as you often find in Buenos Aires. You can see the delicious finished product straight out of the oven here, and may I add, they were probably the best Argentine Hot Pockets (our name in jest for empanadas) we have yet tasted.
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