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Tucumana empanadas: what do they wear and why do we like them so much?

Recognized in many parts of the world, tucumana empanadas highlight and reaffirm our Argentine identity. We tell you how to prepare them.


Empanadas are an icon of our gastronomy, many provinces dispute over who have the best empanada. Tucumán,  Salta ,  Catamarca or La Rioja have different characteristics and particularities give the regional touch and imprint this dish. In the case of traditional  tucumana empanadas , they have 13 or 15 repulgues so that they are all the same size, made with  matambre and cut by knife, with a juice that forces to eat them from “open legs”. The essential ingredient is undoubtedly green chives and, of course for Tucumanos, without potato or raisins.

An important fact is that they are cooked in a wood-fired clay oven that gives them that smoky flavor and so characteristic of our Argentine north that falls in love. The taste not only of firewood, is the taste of tradition, centuries of preparing this meal with much love and affection.

As important as the dish is what they are accompanied with. A wine is ideal, it is recommended that it is red as it adds and stands out the tastes of tucumana empanadas. Although, if we talk about company, there is no like Sunday family... that's why empanadas may be synonymous with family and tradition.

If you have to choose one of all the options that our country offers, salteña, riojana, santiagueña or tucumana each province will have its arguments to defend yours. The Tucumanos claim that the taste and juicy that are those of this province makes a difference. But more than a dispute over those who have the best, empanada unites, because after all it is registered trademark of all Argentines.

Here's the recipe for tucumana empanadas.


Classic mass
  • 3/4 kg flour
  • 300 g of pella fat
  • 1 tbsp. coarse salt
  • 1 cup warm water, approximately
  • 1 tbsp. coarse salt
  • Vegetables for broth
  • 1/2 kg of matambre (the well coarse part)
  • 1 large onion
  • 6 verdeo onions
  • 100 g of pella fat
  • 3 tbsp. oil
  • Salt, pepper
  • 1 tsp. paprika filled
  • 1 tsp. cumin powder
  • 2 boiled eggs
  • chopped
  • 1 tsp. ground chili pepper
  • 1 tbsp. sugar


The dough
  • Join all the ingredients to form a mass.
  • Give it a cylinder shape, divide it into slices 1 cm thick.
  • Knead each slice of dough so that it is tightly bonded and tender.
  • Cover and let rest.
The filling
  • Boil 3 liters of water with vegetables for broth and tablespoon of coarse salt.
  • Add the defatted swatter and let cook until very tender (at least 1 1/2 hour).
  • Drain it, strain the broth and put it in the refrigerator.
  • Scrape the matambre well so that it is well cleaned.
  • Separate the meat into strands, with his hands, like who frays a cloth. Cut the strands into small squares.
  • Clean and chop the green onions.
  • Melt in a saucepan the pella fat with the oil.
  • Saute ordinary onion until tender. Remove from heat and add chopped green onions, salt, pepper, paprika, cumin, sugar and ground chili pepper.
  • Add 2 cups of the stock that was reserved, bring to the fire, add the matambre cortadito.
  • Boil everything together a few minutes. Cover, cool in the refrigerator until the next day.


Roll out each bun in a circular form, fill with the cold mixture, put a little chopped hard boiled egg, make empanadas with 13 repulgos, place on greased plates and bake on high heat.

Publication Date: 19/11/2020

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empanada How to make the perfect empanada
Sautéñas Empanadas



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