The countdown to world Cup🇧🇷 On Sunday (20th), we will see Qatar play against Ecuador, kicking off the most awaited competition of the year. And to continue our selection of dishes from participating countries, we have chosen one that has a history with Brazil. Let’s check these Argentinian recipes?
By now, you’ve rated the cuisine of countries like the United States, Portugal, England, Mexico, and even Germany. The time has come to see if the our South American rivals are guaranteed in the kitchen! In football you compete. But we promise you’ll want to try these delicious Argentinian recipes.
Start with an Argentinian empanada, move on to other extremely tasty lunch dishes and desserts that will make your mouth water. Have you ever thought about making an Argentine alfajor at home? And how about a dulce de leche? Too beautiful, right?
Since the World Cup is already around the corner, check out these 5 mouthwatering Argentinian recipes to travel to your kitchen and serve while watching the games🇧🇷 Shall we move on to dishes?
Argentinian empanada
Time: 1h20 (+1h30 rest)
Performance: 50 units
Difficulty: easy
Argentina empanada Ingredients:
- 1 kg of wheat flour
- 1 tablespoon of salt
- 300 g of softened margarine
- Oil for greasing
- 1 egg yolk for brushing
Filling
- 2 tablespoons of olive oil
- 1 grated onion
- 2 crushed garlic cloves
- 500 g of minced meat
- 1 chopped seedless tomato
- 1 teaspoon(s) ground cumin
- 3 teaspoons of salt
Method of preparation:
In a bowl, put the flour, salt and margarine, mixing with your fingers to form a farofa. Add the tepid water, a little at a time, until the dough is smooth and comes away from your hands. Reserve. For the filling, in a skillet over medium heat, heat the olive oil and sauté the onion, garlic and meat until all the water has dried up. Add the tomato, cumin, salt and brown for 5 minutes. Reserve.
Open the dough with a rolling pin and cut discs, with a pastry cutter or with the mouth of a glass. Place the filling and close the entire edge by ‘weaving’ the dough. Transfer to a greased baking sheet, brush with egg yolk and bake in a preheated medium oven for 20 minutes or until golden brown. Remove from the oven, let it cool and serve.
Argentinian-style chorizo ​​steak
Time: 45 minutes
Performance: 6 portions
Difficulty: easy
Ingredients for Argentinian Style Chorizo ​​Steak:
- 6 slices of chorizo ​​​​of 2 cm
- 1 tablespoon of chimichurri
- salt to taste
- 4 tablespoons of oil
Sauce
- 2 tablespoons of chimichurri
- 2 tablespoons of white vinegar
- 1/2 cup olive oil (tea)
Side dish
- 6 thick striped potatoes
- 1 whole clove of garlic
- salt to taste
- Fry oil
Method of preparation:
For the sauce, put the ingredients in a lidded jar and shake well. Reserve. For the side dish, cook the potatoes in boiling water with the garlic and salt until al dente. Drain the potatoes and leave to cool. Heat a pan with the oil and fry the potatoes, a little at a time, until golden brown. Drain on paper towels and set aside.
Season the chorizo ​​steaks with the chimichurri and salt. Heat a non-stick frying pan over high heat with the oil and grill the steaks until browned on both sides. Transfer to a plate and water with the sauce. Serve with potatoes.
breaded steak
Time: 50 minutes
Performance: 6 portions
Difficulty: easy
Breaded steak Ingredients:
- 6 beef steaks
- 1 minced garlic clove
- Salt and black pepper to taste
- 1 egg
- 1 cup breadcrumbs (tea)
- margarine for greasing
- parsley for sprinkling
Method of preparation:
With a meat mallet, beat the steaks and season them with garlic, salt and pepper. Dip the steaks in the lightly beaten egg and then in the breadcrumbs. Arrange in a baking tray greased with margarine and place in a medium preheated oven for 15 minutes. Turn the steaks and cook for another 15 minutes to brown evenly, sprinkle with parsley and, if desired, serve with red cabbage.
Argentine Alfajor
Time: 1 hour (+30 minutes rest)
Performance: 30 units
Difficulty: easy
Argentine Alfajor Ingredients:
- 1 cup (tea) of sugar
- 2 cups wheat flour (tea)
- 2 cups cornstarch (tea)
- 2 teaspoons baking powder (chemical)
- 200 g of cold butter
- 3 gems
- 1 teaspoon (coffee) of vanilla essence
Filling
- 2 cups dulce de leche (pasta)
Roof
- 600 g of finely chopped dark chocolate
Method of preparation:
In a bowl mix the sugar, flour, cornstarch and baking powder. Add the butter and mix until a farofa forms. Add the egg yolks and essence and mix by hand until a homogeneous mass is formed. Wrap in plastic and let rest for 30 minutes.
Open the dough between two plastics with a roll until it’s thin. Cut with a small round pastry cutter and place them next to each other on a large baking sheet lined with baking paper. Place in a medium, preheated oven for 10 minutes, until firm but not browned. Remove from the oven and leave to cool.
Divide the dulce de leche between the disks of dough and join the two parts forming sandwiches. Melt the chocolate in a bain-marie and wet the alfajores a little at a time. Place on parchment paper and leave to dry. Pack up after drying to serve.
Milk cream
Time: between 20:00 and 1:00 (depends on your tastes)
Performance: 1 can
Difficulty: easy
Homemade Dulce de Leche Ingredients:
- 1 can of condensed milk
Method of preparation:
Remove the label from the can and place it inside the pressure cooker. Add water to cover two fingers above the can. Cover the pressure cooker and bring it to a boil. Start counting minutes from the moment the pan starts hissing. After the desired time, let the pressure release naturally. Wait for the can to cool completely and enjoy!
check these out weather tips for your perfect dulce de leche:
- 20 to 30 minutes under pressure: The result is a clear dulce de leche with a very creamy texture. Suitable for filling or covering sweet recipes.
- 40 minutes under pressure: The dulce de leche will be a little firmer and darker, but still mellow. Therefore, it is ideal to eat by the spoonful.
- 50 minutes to 1 hour under pressure: You will have a sweet cut, dark and harder in texture, but still creamy. A tip to remove it from the can is to cut it on both sides and, with the lid itself, push it.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
