Back to 4 servings Chimichurri 1 cup olive oil, 250 ml 1 tbsp white-wine vinegar 0.5 cup fresh parsley, 30 g, finely chopped 0.25 cup fresh oregano, 15 g, finely chopped 0.25 cup fresh thyme, 15 g, finely chopped 0.25 cup onion, 30 g, finely chopped 1 tbsp minced garlic salt, to taste cayenne pepper, to taste 0.5 lemon, optional, for citrus Salsa Criolla 2 red bell pepper, diced 1 onion, diced 4 Roma tomatoes, diced 4 garlic cloves, minced 2 teaspoons oregano, chopped 0.5 cup olive oil 6 tablespoons red wine vinegar 2 teaspoons salt 2 teaspoons crushed red pepper lemon, optional, squeeze over it Beef and Cheese Empanadas 2 pie dough rounds, 9 inch 1 tablespoon extra virgin olive oil 1 teaspoon extra virgin olive oil, measured separately 6 ounces ground beef 1 shallot, peeled and minced 1 tablespoon tomato paste 2 garlic cloves, minced 0.5 teaspoon ground cumin 0.25 teaspoon salt 0.25 cup water 0.5 cup monterey jack cheese 1 tablespoon cilantro, minced
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1 Step 1: For the chimichurri, combine everything in a food processor except the olive oil, salt, and cayenne pepper.2 Step 2: While blending, slowly add the olive oil to even out the consistency.3 Step 3: Add salt and cayenne pepper to taste.4 Step 4: Cover and refrigerate for a couple hours minimum; this can be done the night before to let it marinate together.5 Step 5: For the salsa criolla, combine all the ingredients, mix, and let sit in the fridge for a couple hours to properly marinate.6 Step 6: For the empanadas, preheat oven to 425 degrees.7 Step 7: Cut out 10 rounds of dough using a 3 3/4 inch biscuit cutter, discard dough scraps, and place on a parchment lined baking sheet. Place in the fridge until needed.8 Step 8: In a skillet, combine beef, shallot, tomato paste, garlic, cumin, and salt, and cook until beef is no longer pink.9 Step 9: Pour 1/4 cup of water into the skillet and cook until the mixture is thick but not dry (1-2 minutes). Place in a mixing bowl and refrigerate for 30 minutes until chilled.10 Step 10: Once chilled, mix in cheese and cilantro.11 Step 11: Place 1 tablespoon of mixture in the rounds.12 Step 12: Shape the empanadas by folding in half and crimping the edges. Extra water will help the edges stay closed.13 Step 13: Once assembled, brush olive oil on tops and sides of empanadas.14 Step 14: Bake 16-20 minutes.getsaucepan.com/r/c0dc886f-2455-4c6b-9869-d2db79232e4a · Original: https://hipsterhack.blog/2023/11/13/argentina-asado-cultural-cooking-with-friends/
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