The soul of Argentine cuisine lies in the fusion of European influences with the warmth of South America. It’s that feeling of hospitality that ties the South American continent.
From grilled meats to family comfort stews that have stood the test of time, the following thirteen recipes showcase the most typical fare of Argentine dinners.
1. Empanadas de Carne (Beef Empanadas)
These golden, hand-held pastries are Argentina’s most beloved snack and the perfect start to any meal.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 1 egg
- ½ cup cold water
For the Filling:
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 2 hard-boiled eggs, chopped
- ½ cup green olives, chopped
- ¼ cup raisins (optional)
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- 2 tablespoons vegetable oil
Instructions
Make the Dough
In a large mixing bowl, combine 3 cups of flour and 1 teaspoon of salt. Add the cold, cubed butter.
Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like breadcrumbs with some pea-sized pieces remaining.
This should take about 3-4 minutes.
Crack 1 egg into a small bowl and beat it lightly with a fork.
Add the beaten egg and ½ cup of cold water to the flour mixture.
Use a wooden spoon to mix everything until it starts to form a shaggy dough.
Knead briefly
Place the dough on a clean countertop that is lightly floured.
With the palm of your hand, push the dough gently for about 1 minute, until the dough all comes together in a smooth ball.
Do not overwork the dough.
Place the dough into the refrigerator for 30 minutes.
You can wrap the dough in plastic wrap or place the dough in a sealable container.
This time will help the dough relax and will ease rolling the dough.
Prepare the filling
While the dough is chilling, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
After 1 minute, when the oil is hot, add the chopped onion and cook for 5 minutes.
The onion should become soft and translucent. Stir occasionally and use a wooden spoon.
Add the minced garlic to the pan and stir for about 1 minute.
The garlic will become fragrant when ready.
Add 1 pound of ground beef to the skillet.
Use the wooden spoon to break the meat into small crumbles.
Stir frequently for about 8 minutes or until the meat is completely browned.
Add seasoning to the filling
Place 1 teaspoon of cumin, 1 teaspoon of paprika, ½ teaspoon of oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper onto the meat, and integrate the mixture.
Cook for another minute to enable the spices to release their aromas.
Remove the heat source and place the beef mixture into a large bowl.
It should sit at room temperature for about 15 minutes.
Once cooled, incorporate the chopped hard-boiled eggs, chopped olives, and raisins if you’d like.
Set filling aside.
Rolling the dough
After removing the dough from the fridge, prepare a clean work surface and your rolling pin by lightly dusting them with flour.
Then, cut the dough into 2 equal portions.
Work with one piece at a time, and keep the other portion covered.
Roll your dough out to about ⅛-inch thick (this is about the thickness of 2 stacked quarters).
For this step, you will need a 5-inch round bowl, plate, or cookie cutter.
Place it on the dough and press firmly to create your circles.
Once done, you can gather the scraps, re-roll, and cut out circles until you have about 12-14 total circles.
Place one dough circle on your work surface.
Spoon about 2 tablespoons of the beef filling into the center of the circle.
Don’t fill too much, or they will be difficult to seal.
Sealing the empanadas
Crack 1 egg into a small bowl and beat it with a fork.
Lightly brush the edges of the dough circle with the egg using a pastry brush or your finger.
Fold the circle to form a half moon and press the edges together.
Use a fork to crimp the edges, pressing all around the curved edge. This will seal it tight and create a decorative seal.
Preparing to bake
Set the oven to 375°F (190°C). Get a large sheet and line it with parchment paper or a silicone baking mat.
Place the empanadas 1 inch apart.
Use a brush to apply egg wash on the top of each empanada. This will make the empanadas golden when baked.
Put the baking sheet into the preheated oven and bake for 25-30 minutes, or until the empanadas are deep golden brown and crisp.
Remove from the oven and let the empanadas cool on the baking sheet for 5 minutes. They are tasty warm, or at room temperature.
2. Asado (Argentine Grilled Beef)
The crown jewel of Argentine cuisine. More than just grilled meat.
Ingredients
- 3 lbs. beef short ribs
- 2 lbs. beef sirloin or flank steak
- 1 lb. chorizo sausages (fresh Argentine-style if possible)
- beef, kosher salt or regular coarse salt
Chimichurri sauce
- 1 cup fresh parsley
- ¼ cup fresh oregano or (2 tablespoons dried),
- Garlic 4 cloves, ½ cup olive oil,
- 3 tablespoons red wine vinegar,
- 1 tsp red pepper flakes,
- ½ tsp salt,
- ¼ tsp black pepper
Instructions
Create the chimichurri. On a cutting board, chop 1 cup of fresh parsley (remove the thick stems), chop ¼ cup fresh oregano, and mince 4 cloves of garlic.
Place the herbs in a bowl.
Combine the ingredients for your sauce by pouring ½ cup of olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper into a bowl.
Blend the ingredients with a spoon.
This chimichurri sauce should sit for 30 minutes to an hour before serving.
This time allows for a better union of the ingredients.
Setting up for grilling
To start a charcoal grill, fill a grill chimney with charcoal and light it. Wait until the coals turn to ash, about 20 minutes.
Pour the coals to one side of the grill, leaving the other side empty.
If you are using a gas grill, light up only half the burners to a medium-low heat.
You are aiming for one side to be hot and the other to be cooler.
Prepare your meat
This time, take your short ribs, sirloin, or flank steak along with the chorizo and put them on a cutting board.
Use a paper towel to pat your meat dry.
Get some coarse salt and sprinkle it on every side of the meat.
You should use about a 1 tablespoon of salt for every pound of meat.
Allow the salt meat to sit on the counter for 30 minutes.
Start grilling the ribs
Position the short ribs on the grill’s cooler side (the section without direct coals or flames) with the bones facing down, and close the grill lid.
Remember, this will require more time, about 90 minutes in total.
You will want to periodically (every 20 to 30 minutes) open the grill and turn the ribs to a different side.
This is to ensure they are cooked evenly from all sides.
Prepare the chorizo
When the ribs are on the grill for 45 minutes, place the chorizo sausages on the grill’s cooler side next to the ribs.
You will want to rotate the chorizo every 10 minutes so they will be evenly cooked.
They will be ready in about 30 to 35 minutes.
Grill the steaks
20 minutes before the ribs are ready (after they have cooked for 70 minutes),
Place your sirloin or flank steak on the grill preheated to the hotter side.
You will want to grill the steak for about 5 to 7 minutes on each side for it to reach medium rare, or your desired doneness.
If the steak is thick, you may have to put it on the cooler side to thoroughly cook the inside.
To check for Doneness
The short ribs are finished when the meat becomes tender and is easily pulled away from the bone.
A fork should easily penetrate the meat.
The steaks are medium-rare when the internal temperature is 130°F and 140°F for medium.
The chorizo is done when browned and firm.
All the grilled meat is transferred to a large cutting board.
Let everything rest for 10 minutes. That allows the juices to redistribute throughout the meat.
Slice and serve
The steak is cut across the grain (perpendicular to the lines visible on the meat) into ½-inch thick slices.
The chorizo is cut into thick diagonal slices.
The ribs can be separated into individual bones, and all the meat can be arranged on a large platter
And served family-style with bowls of chimichurri for everyone to spoon over their meat.
3. Milanesa a la Napolitana
This breaded cutlet topped with ham, tomato sauce, and melted cheese is pure comfort food.
Ingredients
- 4 beef cutlets (6 ounces each, ¼-inch thick)
- 1 cup all-purpose flour
- 2 eggs
- 2 cups plain breadcrumbs
- 1 cup tomato sauce (store-bought marinara works great)
- 8 slices deli ham
- 8 slices of mozzarella cheese
- ½ cup oil for frying
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Instructions
To prepare the cutlets
If the beef cutlets are thicker than ¼ inch, take one cutlet at a time and place it between two sheets of plastic wrap or parchment paper.
Using a meat mallet or the bottom of a heavy pan, pound the meat until it is uniformly ¼ inch thick.
This will ensure the meat is tender and will cook evenly.
To set up the breading station
You will need three shallow dishes (pie plates or shallow bowls also work). Add 1 cup of flour to the first dish.
In the second dish, crack open 2 eggs and beat them with a fork until well combined, and the yolks and whites are completely mixed. In the third dish, pour 2 cups of breadcrumbs.
To season the meat: Salt and pepper are to be sprinkled on each cutlet on both sides.
Bread the cutlets
To begin the breading process, take one cutlet and put it in the flour.
Then flip it over to coat the other side, then remove it and lightly shake it so you remove the excess flour.
Then take the cutlet and dip it in the beaten eggs and make sure to coat the other side as well and let the excess eggs drip back into the bowl.
Then place it in the breadcrumbs.
Remember to press it lightly, then flip it to coat the other side and press the breadcrumbs into the meat.
Place the breaded cutlet on a separate plate and continue the process until all cutlets are done.
Heat the oil
Pour enough vegetable oil into a large skillet so that it is about ½ inch deep.
Then place it over medium-high heat for about 3 minutes.
You can test the oil by dropping a breadcrumb into it, and if it sizzles, the oil is ready.
Place 1-2 cutlets in the oil, then wait for the oil to heat up.
You can wait about 3-4 minutes and don’t touch the cutlets. You will see the edges start to become brown.
Then carefully flip the cutlets using tongs. You can wait another 3-4 minutes until the cutlets become golden brown.
Move the fried cutlets to a plate with paper towels to soak up the excess oil.
If you are frying in batches, you can hold the cutlets in an oven set to 200°F to keep them warm while you finish the rest.
Prepare to Broil
Set your oven to high broil.
Cover a baking sheet with aluminum foil, then arrange the fried cutlets on the baking sheet.
For each cutlet, take 2 tablespoons of tomato sauce and spread it evenly.
Place 2 slices of ham on each cutlet over the sauce.
Add 2 slices of mozzarella cheese on top of the sliced ham, followed by a sprinkle of dried oregano.
Put the baking sheet under the broiler.
Keep an eye on it, as the cheese will melt and bubble in a matter of 2-3 minutes.
Remove the cheese from the oven as soon as you see it starting to bubble, as it can burn very quickly.
Serve
Serve while the cheese is warm for the best experience.
Traditionally, it is served with French fries and a simple salad.
4. Locro (Hearty Corn and Meat Stew)
This thick, warming stew is traditionally eaten on Argentina’s national holidays and cold winter nights.
Ingredients
- 2 cups white hominy (canned or dried)
- 1 pound beef chuck, cut into 1-inch cubes
- ½ pound pork shoulder, cut into 1-inch cubes
- 4 ounces chorizo, sliced into rounds
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 cups butternut squash, peeled and cubed
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 8 cups beef broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
If using dried hominy, soak it in water overnight (at least 8 hours), then drain.
If using canned hominy, simply drain and rinse it.
Brown the meat
Heat 2 tablespoons of vegetable oil in a large, heavy pot or Dutch oven over medium-high heat.
When the oil is shimmering (after about 2 minutes), add half of the beef cubes.
Don’t move them for 2-3 minutes so they develop a nice brown crust.
Turn the cubes to brown all sides, about 6-8 minutes total.
Remove the browned beef to a plate. Repeat with the pork cubes, browning them on all sides.
Remain in the same pot where the remaining oil, meat drippings, and the chopped onion are added to it, and reduce the heat to medium.
Cook for approximately 5 minutes, occasionally stirring, until the onion is soft and translucent.
Add spices
Combine 1 teaspoon of paprika and 1 teaspoon of cumin with the onions.
Then stir continuously for 30 seconds, and the spices will be fragrant.
Build the stew: Put the browned beef and pork back in the pot and add the drained hominy, diced carrots, cubed butternut squash, and bay leaf.
Pour in 8 cups of beef broth, and the liquid should cover all the ingredients. If it doesn’t, add more broth or water.
Lift the heat to high and boil the mixture.
Simmer
Once boiling, reduce the heat to low so the stew is just gently bubbling, and cover the pot with a lid, leaving it slightly ajar.
Let it simmer for 2-3 hours, stirring every 30 minutes.
The stew is ready when the meat is tender and pulls apart with a fork, and the hominy is soft.
About half an hour before the cooking time finishes, mix in the chorizo.
The locro should be quite thick, close to porridge in texture.
If it’s too thin, simmer uncovered for another 15-20 minutes.
If it’s too thick, you can add some more broth or water.
Pipe bay leaf. Taste the stew, and for each portion, add an appropriate amount of salt and pepper, starting with ½ teaspoon of salt to control saltiness.
Serve
The thick stew should be ladled into deep bowls with some crusty bread.
It’s traditionally served with a spicy oil called quiquirimichi, but is also very good as is.
5. Carbonada (Sweet and Savory Beef Stew)
This is another unique Argentinian stew that combines beef, vegetables, and fruits for an outstanding sweet-and-savory experience.
Ingredients
- 2 lbs of beef chuck cut into 1-inch cubes.
- 2 tbsp of any vegetable oil.
- 1 large chopped onion.
- 2 minced garlic cloves.
- 2 chopped tomatoes.
- 2 cubed peeled and 2 chopped butternut squash.
- 2 peeled and cubed sweet potatoes.
- 2 peeled and cubed regular potatoes.
- 1 cup of corn kernels, which are fresh or frozen.
- 2 peeled and cubed fresh peaches or 8 chopped dried apricots.
- 1 tsp of paprika.
- ½ tsp of cumin.
- 4 cups of beef broth.
- Freshly chopped parsley.
Instructions
Pat the beef dry using a paper towel and sprinkle 1/2 tsp of salt and 1/4 pepper.
Sprinkle all over the cuts and beef. Salt and pepper.
Prepare the oil and add it to the Dutch oven.
Take the oil to a medium-high heat and take 2 mins to heat the oil.
After 2mins take half of the cubes and add to a single layer and leave to heat for 2-3 minutes.
After 2 minutes of hot oil, take the beef, add the cube,d and turn all to brown.
When 8 minutes have elapsed, and all is done, take the plate and add the beef to the plate.
Reduce the heat to medium.
Then, add the diced onion to the pot. Cook for about five minutes, stirring occasionally until softened.
Add in the minced garlic, and stir for one minute without stopping.
Add spices: Then add 1 teaspoon of paprika and ½ teaspoon of cumin. Stir for about 30 seconds until very fragrant.
Add the chopped tomatoes into the pot, and stir and cook for about 5 minutes, using your spoon to break down the tomatoes as they soften.
Combine Ingredients
Add back the browned beef with any accumulated juices into the pot.
Add in the butternut squash, sweet potatoes, regular potatoes, and beef broth. Mix everything.
Increase the heat to high until the liquid boils.
Once boiling, reduce the heat to low and control the bubbles.
Keep the pot covered and simmer for 90 minutes. The beef should become very tender.
After 90 minutes, stir in the corn kernels and cubed peaches (or dried apricots chopped).
Lower the heat and let it simmer uncovered for 15 more minutes.
The aim with the fruit is to soften it without completely dissolving it.
Give it a final taste, add any last adjustments, and let it out.
The stew should be evenly balanced with a sweet and savory profile, thanks to the blend of spices.
The stew should flow without needing to add a song.
You can now serve it. Spoon it into bowls and top with a sprinkle of chopped fresh parsley alongside some crusty bread.
6. Matambre Arrollado (Stuffed Rolled Flank Steak)
Impressing friends is easy when this dish is on the table.
Ingredients
- 1 whole flank steak (2-3 pounds), butterflied by your butcher.
- 3 hard-boiled eggs, peeled and sliced.
- 2 cups fresh spinach leaves.
- 2 carrots, peeled and sliced into thin strips.
- 1 red bell pepper sliced into thin strips.
- 2 cloves garlic minced.
- 1 teaspoon paprika.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- 4 cups beef broth.
- Kitchen twine (cotton string).
- 2 tablespoons vegetable oil.
Instructions
Ask the butcher to butterfly the flank steak, or do it yourself: Place the whole steak on a cutting board.
With a sharp knife, held parallel to the board, slice horizontally within the steak, stopping about 1 inch from the edge and opening the meat like a book.
If needed, place plastic wrap over it, and pound gently to make it an even thickness (about ½ inch).
Lay the butterflied steak flat with the grain running horizontally.
In a small bowl, combine the minced garlic, paprika, salt, and pepper.
Rub this spice mix over the whole inside surface of the meat.
Place the spinach leaves in an even layer over the entire surface of the meat, leaving a 1-inch border around all the edges.
Position the sliced hard-boiled eggs in a line across the meat, around 2 inches from the bottom edge.
Add the carrot strips and bell pepper strips next to the eggs so they also run horizontally across the meat.
Roll the meat
Starting with the bottom edge (the side with the filling closest to you), tightly roll the meat away from you like a jelly roll or sleeping bag.
Make the roll as tight as you can to keep the filling from spilling out. Keep rolling all the way to the end.
Cut 8-10 pieces of kitchen twine, each around 12 inches long.
Tie the first piece around one end of the roll with a tight knot.
Every 2 inches along the length of the roll, tie more pieces.
Then, tie one more piece lengthwise around the entire roll. This keeps everything secure during cooking. Trim any excess string.
Take a large pot and heat 2 tablespoons of vegetable oil over medium-high heat.
When the oil is hot, carefully place the tied meat roll in the pot.
Using tongs, brown it on all sides, turning it every 2-3 minutes. This will take about 10 minutes in total.
Add the broth into the pot, and add 4 cups of beef broth.
The broth will go about halfway up the side of the meat roll. If not, add more broth or water.
Bring the broth to a boil, and lower the heat to a low simmer.
Cover the pot and let the meat cook for 90 minutes to 2 hours, turning the roll every thirty minutes. It is done when it is tender and can be pierced with a fork.
Cool completely and serve
This is the most important step!
After seasoning the pot, let the meat rest in the cooling liquid for 30 minutes, after which it can be transferred to a plate.
Cover and refrigerate for at least 4 hours or overnight. This makes it easy to slice.
After the dish has completely cooled, remove all the twine using scissors or a knife.
Carefully cut the roll into ½ inch thick slices using a very sharp knife.
Each slice should display an exquisite spiral of meat and veggies.
Arrange the slices on a platter and serve them cold or at room temperature.
7. Corn Tamales
These are another summer favorite as they are made with fresh corn, which is readily available during the summer.
You can find them made with the husks and are called Humita en Chala.
Ingredients
- 8 ears of corn with husks intact
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons of butter
- ½ cup of whole milk
- ½ cup of grated Parmesan cheese
- 1 teaspoon of paprika
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- Extra corn husks if needed
Instructions
To remove the husks, take each ear of corn and peel the husks back slowly without tearing them or breaking them.
Do your best to remove them in one piece.
Give the husks a rinse under cool water and keep them in a bowl. You will use them to wrap the filling.
Cut the corn. Place each ear of corn upright in a large bowl.
Using a sharp knife, cut straight down the cob, removing all the kernels.
Rotate the cob, and continue until all the kernels have been removed.
You should end up with about 4 to 5 cups of corn kernels.
Place half of the corn kernels (2 to 2 ½ cups) in a blender with ½ cup of milk.
Blend on high for 1 minute or until the mixture is smooth and creamy.
It should resemble thick cream. Set it aside, and keep the remaining corn kernels as is.
Cook the vegetables. In a large skillet, melt 2 tablespoons of butter over medium heat.
Once the butter stops foaming, add the chopped onion and bell pepper.
Stirring often, cook for about 8 minutes or until both vegetables are extremely soft.
Make the filling
Add the blended corn mixture and the whole corn kernels to the skillet with the vegetables.
Stir in the paprika, then add salt and pepper.
Cook over medium heat for about 5 minutes, stirring frequently.
The mixture should thicken a bit. Remove it from the heat.
After adding the cheese, allow the mixture to cool for about 10 minutes.
It should be cool enough to handle, but warm enough to be comfortable.
In a large bowl, put in warm water, will then bring in the corn husks to soak for 10 minutes.
This will soften the husks. After the time has elapsed, dry the husks with a towel.
Fill the husks
Grab a large corn husk, position it horizontally with the narrow end facing you,
Place 2 to 3 tablespoons of the corn mixture in the center of the husk and position it so you can center it with room to spare on every side, which again, will be determined by the size of your husk.
Wrap the humitas
Take the wrap and cover it by folding the long side over, which you will then cover the other long side, and then overlap.
The narrow end should be folded so the top end is left open, and the corset is tied with the wrap.
The process should be repeated for the rest of the filling, which should yield about 12 to 16 humitas.
For steaming preparation, place a steamer basket into a large pot,
Then fill the pot with water until it just touches the bottom of the steamer basket.
If a steamer basket is unavailable, crumple aluminum foil, place it bottom-side up in the pot,
Add water until it touches the bottom of the foil.
8. Provoleta (Grilled Provolone Cheese)
Ingredients
- 1 pound provolone cheese (in one thick round, about 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
- Crusty bread for serving
- Cherry tomatoes for serving (optional)
Instructions
If your provolone isn’t already in a thick round shape, cut it into a circle about 6 inches in diameter and 1 inch thick.
The cheese needs to be thick enough that it won’t completely melt through your cooking surface.
You can also buy provolone cheese specifically made for grilling.
Season the cheese
Place the cheese round on a plate.
Drizzle 1 tablespoon of olive oil over the top.
Sprinkle with ½ teaspoon of oregano, ¼ teaspoon of red pepper flakes, and a few grinds of black pepper.
Flip the cheese over and repeat with the remaining oil, oregano, red pepper flakes, and pepper on the other side.
For grilling, first preheat your outdoor grill to medium-high heat.
Place a small cast-iron skillet on the grill to heat up (this helps prevent the cheese from dripping through the grill).
For the stovetop method, the cast-iron skillet is heated over medium-high heat for approximately 3 minutes, until it is very hot.
If you are using the skillet on the grill, put the seasoned cheese in the hot skillet on the grill.
If you are using the stovetop, put the cheese directly onto the hot skillet. Do not move it.
Cook for 3-4 minutes: Don’t rush, the bottom should develop a golden, slightly crispy crust.
You will see the bottom edges starting golden brown, & the cheese begins to soften.
This is the tricky part! You can use two spatulas (one on each side) to quickly and carefully flip the cheese over and not lose any cheese.
If you don’t want to do it that way, you can slide the cheese on a plate, & out of the plate on top, do the flip, & slide it back into the pan.
Finish cooking and serve
This is the last part you need to do to get it ready.
The cheese should be melted, & very gooey in the center, while the outer cheese should be golden, & slightly crispy.
This is key, you need to serve it hot & melty.
It should ideally be placed in the center of the table, along with a basket of crusty bread, & using cherry tomatoes (if any).
This should be a do it now before it cools, it will get hard again.
Everyone should dig in right away, cheese & bread.
It will be a mess of melted cheese, crusty bread, and soft crust.
9. Pastel de Papa (Argentine Shepherd’s Pie)
Argentine Pastel de Papa, a variation on a shepherd’s pie, includes a layer of creamy mashed potatoes.
Ingredients
For the filling:
- 2 lbs of ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 cup beef broth
- 2 chops hard-boiled eggs
- 1/2 cup green olives, sliced
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- For the topping:
- 3 lbs of russet potatoes, peeled and chopped into 2-inch cubes
- 1/2 cup of whole milk
- 4 tablespoons of butter
- 2 eggs
- 1 tsp of salt
Instructions
In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil.
When the oil is hot, put in the ground beef.
With a wooden spoon, break the beef into small pieces.
Cook, stirring occasionally, for about 8 minutes until the beef is completely browned and no longer has any pink.
Add the onion to the beef. Cook, stirring often, for about 5 minutes until it is soft and translucent.
Add the minced garlic and cook for 1 more minute, stirring constantly.
Filling preparation
Place the paprika, cumin, 1 teaspoon salt, and ½ teaspoon black pepper on the meat and mix.
Then, add ½ cup of beef broth and let the beef simmer for 10 minutes, stirring occasionally, until most of the broth evaporates.
The mixture should be moist but not watery.
Incorporate the eggs and olives: Remove the skillet from the heat, and stir in the eggs. Add the olives.
Combine the mixture, and allow it to cool for a few minutes.
While the filling is simmering, put the cubed potatoes into a large pot.
Add cold water until the potatoes are covered and there is an additional inch of water.
Add 1 tablespoon of salt, and cover to bring it to a boil.
When the pot starts boiling, reduce the heat and let it simmer for 15 minutes.
When you poke a potato with a fork, it should crumble to pieces, and the potato should easily fall apart to determine doneness.
Pour the potatoes into a colander.
You should let them rest for a few minutes to ensure there is no water.
The drier the potatoes are, the fluffier your mash will be.
Mash the potatoes
Drain the potatoes and put them back in the pot.
Add 4 tablespoons of butter and ½ cup of milk.
Using a potato masher, mash it until smooth and creamy.
If you want the smoothest texture, use a potato ricer. Add 1 teaspoon of salt to season.
The mashed potatoes should be cooled for 5 minutes.
Crack 2 eggs in a small bowl and beat them with a fork.
Stir in the cooked mashed potatoes so that they combine well with the eggs.
Preheat oven
Your oven should be set at 350°F (175°C), and you should grease a 9×13-inch baking dish with butter or cooking spray.
Spread the beef mixture evenly on the baking dish.
Use a spoon or spatula to spread it evenly.
Spoon the mashed potato mixture over the beef, spreading it carefully to cover it completely.
Use a fork to create decorative swirls and peaks in the potato.
Finally, place the baking dish in the preheated oven and bake for 30-35 minutes until the potato topping is golden brown, focusing mostly on the peaks.
Take the dish out of the oven, let it rest for 10 minutes.
This makes serving and cutting much easier.
Cut into squares and enjoy it while it is still hot.
10. Pollo al Horno con Papas (Roasted Chicken with Potatoes)
In Argentina, this is the perfect comforting one-pan dish to serve for Sunday dinner.
Ingredients
- 1 whole chicken (about 4 pounds), cut into 8 pieces (or buy pre-cut pieces)
- 6 medium potatoes, scrubbed and cut into wedges
- 1 large onion, cut into thick wedges
- 1 red bell pepper, cut into strips
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- Juice of 1 lemon (about 3 tablespoons)
- 1 cup dry white wine (or chicken broth)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Fresh parsley for garnish
Instructions
In a large bowl, make the marinade by combining ¼ cup of olive oil, 2 tablespoons of paprika, 1 tablespoon of oregano, 1 teaspoon of cumin, minced garlic, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper.
Whisk until well combined.
Dry the chicken pieces by using paper towels and placing them in the bowl with the marinade.
With your hands, rub the marinade over each piece, ensuring every inch is covered.
Seal the bowl with plastic wrap and leave it in the refrigerator for 30 minutes minimum, or up to 4 hours for an enhanced flavor.
Starting to preheat your oven: Please set it to 400°F (200°C).
While your oven is preheating, you can get started with the potatoes by cutting them into wedges.
Cut each potato in half lengthwise, then into quarters.
For the onions, cut them into thick wedges through the root end.
For the bell pepper, cut it into wide strips.
Put all these vegetables together in a roasting pan (a 9×13-inch pan works).
To season your vegetables:
Drizzle the vegetables with 2 tablespoons of olive oil.
Add ½ teaspoon of salt and ¼ teaspoon of black pepper.
Mix them by hand to ensure everything is evenly distributed.
Take the chicken out of the marinade, letting the excess marinade drip back into the bowl.
Place the chicken pieces skin-side up among the vegetables, trying to keep them on top to ensure the skin gets crispy.
Pour leftover marinade over the chicken.
Pour 1 cup of white wine around the chicken and vegetables, not directly on the chicken, so the skin does not get soggy.
The wine will create the liquid required to stay at the bottom of the pan.
After preparing the pan, place it in the preheated oven for 25 minutes and do not open the oven.
When the 25 minutes are up, open the oven, and pull the rack out slightly.
Using a spoon, drizzle the liquid from the bottom of the pan over the chicken pieces.
Push the rack back in so the chicken and vegetables can finish roasting.
Check for doneness
After 20-30 minutes, the chicken is done. The chicken skin will be a deep golden brown and crispy.
Use an instant-read thermometer in the thickest part of a chicken thigh; it should read 165°F.
The potatoes are done if they are tender when pierced with a fork.
Take the pan out of the oven. Allow everything to rest for 5 minutes.
Move the chicken and vegetables to a serving platter.
Drizzle some of the pan juices over the chicken and vegetables.
Garnish with chopped fresh parsley. Serve family-style at the table.
11. Bife de Chorizo con Chimichurri (Sirloin Steak with Chimichurri)
This effortless preparation allows the beef quality to shine through, accented by the lively chimichurri sauce.
Ingredients
- 4 sirloin steaks (8-10 ounces each, about 1-inch thick)
- Coarse salt (kosher salt)
- Black pepper
For chimichurri:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 small shallot, minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
Finely chop the parsley and cilantro leaves and discard the thick stems.
Mince the garlic and shallot very finely. Then place all the herbs, garlic, and shallot in a medium mixing bowl.
Mix the sauce
Add the ½ cup of olive oil, ¼ cup of red wine vinegar, chopped oregano, 1 teaspoon of red pepper flakes, and ½ teaspoon of salt, and stir everything together well.
The chimichurri should be left at room temperature for at least 1 hour before being served.
The resting period is essential, as it allows the flavors to meld together.
It is best made in advance and can be stored in the refrigerator for up to 3 days.
Preparing the steaks
Before cooking the steaks, take them out of the refrigerator about 30 minutes in advance.
They need to get to room temperature, which helps them cook evenly.
In order to properly sear the steaks, this step is imperative.
Using paper towels, get each side of the steak as dry as possible.
Any moisture will cause the steak not to brown properly.
Use coarse salt and cover each side of the steak, 1/2 a teaspoon will do on each side.
Use a generous amount, as most of it will come off and therefore will not affect the taste.
Take a large cast-iron skillet and put it on high heat; this should take about 3 to 4 minutes.
To test the temperature, put a few drops of water in the pan.
If this is done correctly, the water should evaporate in a few seconds.
I hope you are ready for this step, as you need to drop the temperature of the steak into the pan and let it cook undisturbed.
They need to be in the pan for at least 4 to 5 minutes.
Each steak should be flipped with tongs until the bottom is deeply toasted.
The second side should be cooked for 4-5 minutes for medium-rare, 6-7 minutes for medium.
For the most accurate results, use an instant-read thermometer inserted into the thickest part of the steak.
The steak should be removed from the heat at 125°F for rare, 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
The internal temperature will continue to rise a few degrees while the steak is resting.
Rest the steaks
The steaks should be transferred to a board to rest, which is more important than you might think.
Let the steaks rest for 5-10 minutes; this will allow the juices to redistribute throughout the meat.
If desired, cover the steaks with foil.
Add pepper and serve
Black pepper should be ground over the steaks just before they are served, to avoid the bitter taste.
The steaks can be sliced against the grain or served whole.
They should be topped with chimichurri sauce and served with more chimichurri sauce at the table.
12. Cazuela de Mariscos (Seafood Stew)
From the coastal regions of Argentina comes this rich, tomatoey seafood stew filled with the fresh catch of the day.
Ingredients
- 1 pound firm white fish fillets (like cod, halibut, or sea bass), cut into 2-inch chunks
- ½ pound large shrimp, peeled and deveined (tails removed)
- ½ pound mussels, scrubbed and debearded
- ½ pound calamari rings (fresh or frozen, thawed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- 2 cups fish stock or seafood broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon saffron threads (optional, but adds great flavor)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped, for garnish
- Crusty bread for serving
Instructions
Prepare the seafood
If your shrimp still have shells and tails, remove them.
Rinse the mussels under cold water and pull off any stringy beards.
Discard any mussels that are open and won’t close when tapped. Cut the fish into 2-inch chunks.
If using frozen calamari, make sure it’s completely thawed. Keep all seafood refrigerated until ready to use.
Base: In a large, wide pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
After 2 minutes, when the oil is shimmering, add the chopped onion and bell pepper.
Stirring occasionally, cook for about 8 minutes until both vegetables are very soft.
Stir in the minced garlic and watch closely for about 1 minute. It’s ready when it smells divine.
Next, add 2 tablespoons of tomato paste and 1 teaspoon of paprika.
Stir and cook for about 1 minute. This will help develop the flavors.
Build the broth
Pour in the can of crushed tomatoes, 1 cup of white wine, and 2 cups of fish stock.
If you are using saffron, add the crumbled threads now. Mix all the ingredients.
Bring to a boil over high heat, then reduce to medium-low so it is gently bubbling.
Leave to simmer, uncovered, for 20 minutes, stirring occasionally.
This will reduce the broth and blend the flavors.
After 20 minutes, the broth should be tasted and then adjusted for seasoning with salt and pepper.
Use 1 teaspoon of salt and ½ teaspoon of pepper to start; then more can be added to taste.
Add the calamari
After the broth is seasoned, the calamari rings can be added to the pot.
Stir gently and let them cook for 5 minutes. Calamari takes longer to cook compared to most other seafood.
After the broth and calamari are ready, add the fish.
Gently nestle the fish chunks into the broth; do not stir, just push them down gently with a spoon to submerge, then let them cook for 3 minutes without stirring.
Add the shrimp and mussels
Once the fish is added and ready, arrange the shrimp and mussels on top of everything else in the pot.
Cover the pot with a lid and let it cook for 3-5 minutes.
The shrimp should turn pink, the fish should be opaque and flaky, and the mussels should open.
The fish should flake easily with a fork and look opaque throughout; the shrimp should be curled and pink.
If any seafood is undercooked, cover and cook for 1-2 more minutes. Discard any mussels that don’t open.
To dish out the meal, take the stew and pour it into wide, shallow bowls, making sure each person has a good amount of each type of seafood included in the stew.
Top each serving with chopped fresh parsley and provide a good amount of crusty bread to accompany the meal and to dunk into the stew.
13. Guiso de Lentejas (Lentil and Chorizo Stew)
On cold evenings, this is a delicious, affordable, and comforting option.
Ingredients
- 2 cups of lentils (brown or green) – rinsed
- 8 ounces of sliced chorizo sausage (in rounds)
- 4 pieces of chopped bacon
- 1 big chopped onion
- 2 peeled and diced carrots
- 2 diced stalks of celery
- 1 diced red bell pepper
- 3 cloves of garlic – minced
- 1 14 oz. can of diced tomatoes (with juice)
- 1 bay leaf
- 1 tsp. of paprika
- 1/2 tsp. of cumin
- 6 cups of beef or vegetable broth
- 2 cubed and peeled potatoes
- salt and pepper to taste
- Fresh parsley – chopped (for garnish)
Instructions
To rinse the lentils, pour them into a fine-mesh strainer.
Under cold running water, rinse them, and while doing so, look through to take out small stones and other debris.
Set aside to drain.
Cook the bacon
Start by adding the chopped bacon to a big heavy pot or Dutch oven, and place it over a medium fire.
And every once in a while, stir it, and after about 5 to 7 minutes, the bacon will be nice and crispy.
Once done, get the bacon with a slotted spoon and transfer to a paper towel-lined plate, and leave the bacon grease in the pot.
Brown the chorizo
Place the sliced chorizo in the pot along with the bacon grease.
Make sure to turn and brown all sides for about 5 minutes.
Once done, get the chorizo with a slotted spoon, and place it in the plate with the bacon.
Still in the pot and with all the bacon and chorizo grease, go ahead and add the chopped onion, diced carrots, celery, and bell pepper.
For about 8 minutes, stir over medium heat, and you will be able to get all the vegetables to a softened state.
Now it is time to add the minced garlic and spices, namely the paprika and cumin.
Make sure to give it a good stir for about 30 seconds, at which time your spices will be very fragrant.
Finally, add the rinsed lentils and the diced tomatoes (with juice), bay leaf, and 6 cups of broth into the pot and give everything a good stir to combine.
Set the heat to high and stir the mixture until you see the mixture is at a stage of a boil, that is, large bubbles are breaking the surface constantly.
Simmer
After the mixture starts to boil, switch the heat to medium-low so that you will see the gentle bubbling stage.
Cover the pot and let it simmer for 30 minutes. Be sure to give it a stir every 10 minutes to keep it from sticking.
Add the cubed potatoes and meat
After 30 minutes, add the cubed potatoes, cooked bacon, and browned chorizo.
Stir, cover, and continue simmering for 20–25 minutes, stirring occasionally.
The lentils and potatoes should be completely tender.
To check, taste the lentils and potato. They should be soft all the way through.
The stew should be thick, but still a little soupy.
If it’s thicker than you want, add broth ½ cup at a time.
If it’s thinner than you want, let it simmer uncovered 5-10 minutes to reduce.
Using a spoon, remove the bay leaf and throw it away.
Adjust seasoning
The stew will need more salt and pepper to taste.
I suggest starting with ½ teaspoon salt and adjusting to taste.
Ladle the hot stew into bowls and garnish each bowl with the chopped fresh parsley.
Serve with crusty bread on the side.
Tips for Success
Master the chimichurri
The key to great chimichurri is using fresh herbs and letting it sit for at least an hour before serving.
Make it in the morning for dinner, or even the day before it actually improves with time.
Always bring it to room temperature before serving since the olive oil solidifies when cold.
Choose the right beef
For an authentic Argentine flavor, look for grass-fed beef when possible.
Argentine cattle are primarily grass-fed, which gives the meat a distinct flavor.
For grilled steaks, look for cuts with good marbling (those white lines of fat running through the meat) as this creates tenderness and flavor.
Don’t rush the empanadas
Keep your dough cold while working with it.
If it gets warm and sticky, refrigerate it for 10 minutes.
Cold dough creates flaky, crispy empanadas. Also, don’t overfill them; two tablespoons of filling is enough.
Too much filling makes them difficult to seal, and they may burst during baking.
Low and Slow for Stews
Argentine stews such as locro, carbonada, and guiso de lentejas are intended to cook for several hours.
It tenderizes tough cuts of meat while letting the flavors meld together.
You cannot rush these dishes with high heat; you’ll end up with tough meat. THERE NEEDS TO BE SOMETHING THINKING STEWS LOW COOKING
Season Boldly
Argentine food doesn’t hold back on seasoning.
You should freely apply coarse salt to the meat, especially for grilling.
Be liberal with garlic, paprika, and cumin. Spices are what make the food exciting and unforgettable.
Possible Substitutions
- Hominy Substitutions: If you don’t have white hominy for locro, use dried corn soaked overnight, or use frozen corn kernels for a quicker option. Texture varies, but the flavor is still there.
- Provolone Alternatives: For provoleta, you can use halloumi cheese, queso blanco, or thick slices of mozzarella. The important thing is to use cheese thick enough that it won’t melt completely through.
- Beef Replacements: For most beef recipes, you can use pork, lamb, or chicken instead. For a vegetarian option, thick slices of portobello mushrooms or eggplant work great for milanesa; just use the same breading.
- Chorizo choices: Argentinian chorizo is also fresh, not dried like Spanish chorizo. If you can’t find it, use fresh Italian sausage and add a little more paprika and some minced garlic to the dish for a similar flavor.
- For humitas, if you can’t use fresh corn, it is fine to use frozen corn. Just make sure the thawed corn is dried enough. The flavor won’t be as sweet, but the dish will still be very tasty.
How To Store
Empanadas
Unbaked empanadas freeze beautifully.
To do this, you can lay them on a baking sheet and throw them in the freezer for about two hours, taking them out to put in a freezer bag.
They will keep for up to three months.
Bake them from frozen, just add an extra 5 to 10 minutes. You don’t need to thaw them first; otherwise, they will get soggy.
Stews and guisos
Locro, carbonada, and guiso de lentejas all improve with time as the flavors continue to develop.
Store in the refrigerator for up to 4 days, and for longer storage, freeze individual portions for up to 3 months.
For reheating, thaw overnight in the refrigerator and gently warm on the stovetop.
Chimichuri
Store in an airtight jar or container in the refrigerator for up to 1 week.
The olive oil will solidify and turn cloudy when cold; this is normal.
Remove it from the refrigerator 30 minutes before serving and let it come to room temperature.
Matambre
Once cooked and cooled, matambre arrollado keeps in the refrigerator for up to 5 days.
It’s traditionally served cold, making it perfect for meal prep or entertaining.
Slice only what you need and keep the rest wrapped tightly.
Cooked meats
Leftover grilled meats and roasted chicken will keep for 3-4 days in the refrigerator.
Store in airtight containers.
To reheat, wrap in foil and warm in a 300°F oven for about 15 minutes to prevent drying out.
Never use the microwave for leftover steak; it makes it tough.
Conclusion
These thirteen authentic Argentine recipes want to present you the warmth and the boldness of flavors in Buenos Aires to your cooking, directly.
Each dish is a narrative of a story, and is a tapestry of tradition, family gatherings.