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

Recognized in many parts of the world, Tucuman empanadas highlight and reaffirm our Argentine identity. We'll 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 and La Rioja have different characteristics and particularities that give the regional touch and imprint this dish. In the case of the traditional Tucumanempanadas, they have 13 or 15 repulgues so that they all have the same size, made with slam and cut with a knife, with a juice that forces to eat them from “open legs”. The essential ingredient is, without a doubt, green onions and, of course, for Tucuman, without potatoes or raisins.

An important fact is that are cooked in a wood-burning clay oven that gives them that smoky flavor and so characteristic of our northern Argentina that falls in love. The taste not only of firewood, is the taste of tradition, to centuries of preparing with much love and affection this food.

As important as the dish is what accompanies them with. A wine is ideal, it is recommended that it be red as it adds and surprises the tastes of the Tucuman empanadas. Although, if we talk about company, there's nothing like Sunday family... so perhaps empanadas are synonymous with family and tradition.

If you have to choose one of all the options that our country offers, the Salteña, the Riojana, the Santiagueña or the Tucumana, each province will have its arguments to defend its own. The Tucumans claim that the taste and juicy of this province makes the difference. But more than a dispute over those who have the best, the empanada unites, because it is, after all, a registered trademark of all Argentines.

Here we leave the recipe for the Tucuman empanadas.


Classic dough

  • 3/4 kg flour
  • 300 g peel fat
  • 1 tbsp. coarse salt
  • 1 cup warm water, approximately


  • 1 tbsp. coarse salt
  • Vegetablesfor broth
  • 1/2 kg of matambre (the thick part)
  • 1 large onion
  • 6 green onions
  • 100 g pella fat
  • 3 tbsp. oil
  • Salt, pepper
  • 1 tsp. filled with paprika
  • 1 tsp. cumin powder
  • 2 chopped boiled eggs
  • 1 tsp. ground chili pepper
  • 1 tbsp. sugar


The dough

  • Join all ingredients to form a dough.
  • Give it a cylinder shape, divide it into slices 1 cm thick.
  • Knead each slice of dough so that it is tightly joined and tender.
  • Cover and let rest.

The filling

  • Boil 3 liters of water with vegetables for the broth and a tablespoon of coarse salt.
  • Add the defatted matambre 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 to make it clean.
  • Separate the flesh into strands, with his hands, as one who frays a cloth. Cut the strands into very small squares.
  • Clean and chop the green onions.
  • Melt the peel fat in a saucepan with the oil.
  • Sauté the ordinary onion until tender. Remove from heat and add chopped green onions, salt, pepper, paprika, cumin, sugar and ground pepper.

Publication Date: 24/04/2020

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