Oh my goodness, let me tell you about the joy of making *minced beef tucumanas with chimichurri*! These delightful little pockets of flavor are not just a meal; they’re a celebration of Argentinian cuisine that I absolutely adore. Picture this: a crispy, golden exterior filled with savory minced beef, aromatic spices, and a vibrant chimichurri sauce that just sings with freshness. It’s like a fiesta of flavors in every bite!
When I first stumbled upon this dish, I was enchanted by how simple it was to make and how it brought everyone together at the dinner table. Tucumanas are a type of empanada, hailing from the Tucumán province in Argentina, and they’re perfect for any occasion—whether you’re hosting a casual get-together or just want to treat yourself to something special. The best part? They’re incredibly versatile! You can serve them as a main dish or even as appetizers. Plus, the chimichurri sauce is a game changer! It adds a fresh, herby kick that elevates the whole dish. Trust me, once you try making these, they’ll quickly become a favorite in your household too!
Ingredients List
- 500g minced beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 5 dough discs (for empanadas)
- 1 egg, beaten (for sealing)
How to Prepare *Minced Beef Tucumanas with Chimichurri*
Cooking the Filling
Let’s start by making the delicious filling for our tucumanas! First things first, grab a large pan and pour in a splash of oil. Set the heat to medium and let it warm up. Once it’s shimmering, add in the finely chopped onion and minced garlic. You want to sauté them until they’re soft and fragrant, about 3-5 minutes. Oh, that smell is divine!
Now, it’s time to bring in the star of the show: the minced beef! Add it to the pan and sprinkle in the cumin, paprika, salt, and pepper. Cook this mixture until the beef is nicely browned, which should take around 5-7 minutes. Keep stirring to break up the meat and ensure everything’s cooking evenly. Once it’s all browned and the spices are beautifully mixed in, remove the pan from the heat and let the mixture cool for a bit. Trust me, you don’t want to seal those dough discs with hot filling—yikes!
Assembling the Tucumanas
Now that your filling is cool, it’s assembly time! Take one of those lovely dough discs and place it on a clean surface. Spoon a generous amount of the beef filling into the center—don’t overdo it, or you’ll have a messy explosion on your hands! A tablespoon or so should do the trick.
Next, here comes the magic of sealing. Brush the edges of the dough with the beaten egg. This little step is key for making sure your tucumanas stay closed while frying. Fold the dough over to create a half-moon shape, and gently press the edges together. You can use a fork to crimp the edges for that extra touch and to make sure they’re sealed tightly. Repeat this process with the remaining discs and filling. It’s like making little beefy parcels of joy!
Frying the Tucumanas
Ready to fry? Heat up a good amount of oil in a deep pan over medium-high heat. You want enough oil so that the tucumanas can float a bit while frying—about 2-3 inches should do it. To check if the oil is hot enough, drop a small piece of dough in. If it sizzles and bubbles, you’re all set!
Carefully place a few tucumanas into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. It’s so satisfying watching them bubble away! Once they’re done, use a slotted spoon to remove them and place them on a plate lined with paper towels to absorb any excess oil. And don’t forget to take a moment to admire your handiwork before digging in!
Making the Chimichurri Sauce
While those tucumanas are frying, let’s whip up the chimichurri sauce that will take your dish to the next level! In a mixing bowl, combine chopped parsley, minced garlic, vinegar, olive oil, salt, and pepper. I like to start with a little bit of salt and pepper and then adjust to taste. Give it a good stir to mix everything together. The vibrant green color and fresh aroma will have you dreaming of summer barbecues!
This sauce is super versatile, so feel free to adjust the garlic or vinegar to your liking. If you want a bit of heat, toss in some red pepper flakes! Once it’s all mixed, let it sit for a few minutes to allow the flavors to meld together. Now you’re ready to serve!
Nutritional Information
Before you dig in, let’s chat about the nutritional side of our scrumptious *minced beef tucumanas with chimichurri*! Keep in mind that these values can vary based on the specific ingredients and brands you choose, but here’s a rough estimate per serving (1 tucumana):
- Calories: 300
- Fat: 20g
- Protein: 15g
- Carbohydrates: 20g
- Sugar: 1g
- Sodium: 500mg
- Fiber: 2g
- Cholesterol: 50mg
This hearty dish packs a punch with its protein content, making it a filling option for lunch or dinner. Just remember to balance it out with some veggies or a salad on the side for a well-rounded meal!
Tips for Success
Alright, let’s talk about the little tricks that can make your *minced beef tucumanas with chimichurri* shine! First off, don’t rush the cooling process of your filling. If it’s still hot when you seal the dough, it’s likely to burst open while frying. Patience is key here, my friend!
Next, when it comes to filling those dough discs, remember that less is more! Overfilling can lead to messy explosions, and nobody wants that. A generous tablespoon of filling is usually just right. You can always make more tucumanas if you have extra filling!
When frying, monitor the oil temperature closely. If it’s too hot, your tucumanas will brown too quickly on the outside while remaining raw inside. If it’s too cold, they’ll soak up too much oil and become greasy. A good rule of thumb is to keep your oil around 350°F (175°C). Don’t forget to allow some space between them in the pan to ensure even cooking!
Lastly, feel free to play around with your chimichurri sauce! Adding red pepper flakes or adjusting the garlic can give it a personal touch. Taste as you go—trust your palate, and you’ll create something delicious!
Variations on *Minced Beef Tucumanas with Chimichurri*
Now, let’s get creative with our *minced beef tucumanas*! One of the best things about this dish is how easy it is to customize. If you’re feeling adventurous, try swapping out the minced beef for minced chicken or turkey for a lighter option. You could also go vegetarian by using a mix of sautéed mushrooms, spinach, and cheese for a delicious twist!
If you want to spice things up, consider adding some finely chopped jalapeños or a dash of hot sauce to the filling for a kick! For a more traditional flavor, incorporate some olives or hard-boiled eggs into the beef mixture. You can even experiment with different herbs in your chimichurri—cilantro or oregano can bring a whole new dimension to the dish! The possibilities are endless, so don’t hesitate to make this recipe your own!
Serving Suggestions
When it comes to serving your *minced beef tucumanas with chimichurri*, the possibilities are as vibrant as the dish itself! I love to pair them with a fresh salad to balance out the richness of the tucumanas. A simple arugula salad dressed with lemon vinaigrette adds a lovely peppery contrast that brightens each bite.
If you want to really embrace the Argentinian vibe, consider serving the tucumanas alongside some roasted vegetables or a plate of grilled corn. The sweetness of the corn complements the savory filling beautifully. And of course, don’t forget about some crusty bread or warm tortillas on the side for those who like to mop up every last bit of that delicious chimichurri sauce! Trust me, these little touches will elevate your meal from great to absolutely unforgettable!
Storage & Reheating Instructions
Got some *minced beef tucumanas with chimichurri* left over? No worries, they store beautifully! Just let them cool completely before transferring them to an airtight container. You can keep them in the fridge for up to 3 days. If you want to enjoy them later, they freeze incredibly well too! Just layer them in a freezer-safe container with parchment paper between layers to prevent sticking, and they’ll be good for about a month.
When you’re ready to enjoy those tasty leftovers, the best way to reheat them is in the oven. Preheat your oven to 375°F (190°C) and place the tucumanas on a baking sheet for about 15-20 minutes, or until they’re heated through and crispy again. If you’re short on time, a quick reheat in the microwave works too, but they might lose some of that delightful crispiness. Just pop them in for about 30-45 seconds, and you’re set! Enjoy every bite!
For more information on chimichurri sauce, check out this Serious Eats article.
Minced beef tucumanas with chimichurri: 5 easy steps!
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
A simple recipe for minced beef tucumanas served with chimichurri sauce.
Ingredients
- 500g minced beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 5 dough discs (for empanadas)
- 1 egg, beaten (for sealing)
Instructions
- In a pan, heat some oil over medium heat.
- Add the chopped onion and garlic. Sauté until soft.
- Add minced beef, cumin, paprika, salt, and pepper. Cook until browned.
- Remove from heat and let the mixture cool.
- Take a dough disc and place a spoonful of filling in the center.
- Brush the edges with beaten egg and fold the dough over to seal.
- Repeat with remaining discs and filling.
- Fry the tucumanas in hot oil until golden brown.
- For chimichurri, mix parsley, garlic, vinegar, olive oil, salt, and pepper in a bowl.
- Serve tucumanas warm with chimichurri sauce on the side.
Notes
- Ensure the filling is cool before sealing the dough.
- Do not overfill the dough discs to prevent bursting.
- Adjust spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tucumana
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: minced beef tucumanas, chimichurri, empanadas
