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The province of Chaco is mostly known for its rich chipa. But it should be noted that, among the entire gallery of delicious meals to offer, the delicious chaco empanada stands out. An explosion of authentic chaco flavor, a delicacy for the palate.
Among all the recipes of empanadas, it is its particular filling that makes it different. Picadillo has as its ingredient some river fish either golden or the singular pacu among many others.
Already made the initial presentation, let's look at the recipe for this delicious dish .
Yields 1 dozen
We chop the tomato, onions, pepper, spikes and thyme into small pieces. In a saucepan with oil we place the freshly cut ingredients, until golden brown. Cut the fish into small pieces and add it to the pot as well. Pour white wine , curry ground chili, bay leaves and season with salt to taste. Cook with the burners over minimum heat between 15 and 20 minutes. When the suggested time has elapsed, let cool. We put in a bowl the preparation, take out the bay leaves from it and add the chopped chives.
In case we want to prepare the dough we will follow these steps. On a counter, we place the flour, in the middle of it put the melted fat, salt and plenty of water. We should not imbibe the whole mass in water. We knead the whole until the dough becomes smooth, homogeneous and manageable. When we get those characteristics in the combination of ingredients, we will cut the dough into small buns with your hands. With the kneading stick, we loosen the buns, stretch them so that they are in a round and thin shape. These will be the records. We make the dozen discs, then move on to the next stage.
Before starting the armed we will bring the eggs to a boil. Then we cut into small pieces the hard-boiled eggs and the cheesy olives. In separate bowls we will place the cut ingredients. In the empanada discs add the mincemeat, hard-boiled egg and olives, close the discs with the particular technique of repulgue. Already prepared we paint them with water, place them in a roast with a little oil, and put them in the oven for 15 to 20 minutes. When they are golden brown, we take them out of the oven and serve in the diners dishes.
In this way we will get a dish that will practically disappear from our table if we don't hurry to eat it. This ambrosia with lush flavor is the emblematic symbol of Chaco's culinary gastronomy in conjunction with the extraordinary taste of pacu in its various preparations. Without another particular, we hope that this delicious recipe has been to your liking and will be encouraged to make it.
Publication Date: 05/03/2021
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