Friday, January 31, 2014

Salta Style: Empanadas, Humita, and Milanesas from "The North"

Last spring, when I visited Buenos Aires and Mendoza, I thought all the food I sampled were just delicious.  However, I kept hearing that the best empanadas in Argentina were found in the province of Salta. I got my wish to try some Salta style cooking when Allison's Argentine friend Lucas came to visit. He graciously gave me a cooking lesson while making us a wonderful meal. Located in "The North", the cuisine of Salta is influenced by native culture, their neighbors in nearby Bolivia, and Italian, Spanish, and Arab immigrants. The impact of those factors is evident in the spices used: paprika, cumin, chili powder, garlic, and peppers. But what really surprised me was adding nutmeg in the "marinade" for the steak.  I loved the way it played off the cumin and enhanced the flavor of the milanesas.  Besides the milanesas, Lucas made us two other Salta specialties.  Humita is a cheesy corn dish that is often wrapped in corn husks and steamed.  Here it is "from the pot" and contains paprika and a touch of chili powder along with sauteed onions, peppers, and tomatoes. We also had Empanadas Saltenas which are unique since they have finely chopped potatoes in them and a bit cumin. All that's needed to complete this feast is a simple salad of lettuce, tomato, and avocado along with some yellow mustard and lemon slices to serve with the milanesas.  

Salta Style Milanesas

Ingredients for Eight Servings:

2 pounds of very thinly sliced sirloin tip steaks

4 eggs

8 garlic cloves, put through a press

1/2 teaspoon cumin

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon black pepper

1 cup very warm (not boiling) water

4 cups unseasoned bread crumbs

Corn oil for frying


Pound the steak with a meat tenderizer tool or something similar so it becomes about 1/4 inch thin. Cut the steak into portion sized pieces and set aside.  In a large bowl, whisk the eggs and add the garlic, cumin, nutmeg, salt, white pepper, and black pepper.  Add a cup of very warm (not boiling) water and whisk it in.  Submerge the steaks in the egg marinade.  Let them sit for 30 to 40 minutes.  Then pour a good amount of the bread crumbs onto a plate and dredge each piece of steak so it is coated.  Press down on the steak with your hand to insure that the bread crumbs adhere to the meat.  Add more of the bread crumbs to the plate as needed as you continue to coat the steak pieces. Pour an inch of corn oil into a large frying pan and heat it until a piece of bread crumb placed in it sizzles.  Over medium heat, fry both sides of each milanesa until the outside is a golden brown and when you cut into it, the meat is done.  Be careful that the heat does not get up too high so that the crust burns and the meat inside is not done. This takes about seven minutes per side; it's best if the meat is turned over just once to keep the crust on.   When the meat is brown on both sides, take it out of the pan and place on paper towel to get rid of the excess oil.  Then place on a serving platter and serve with lemon slices and yellow mustard on the side.  These are best served right away.  If you don't plan on frying  up all the milanesas at once, Lucas shared that they can be kept in the freezer for up to a week.


Ingredient for Eight Servings:
2 large (32 oz.) cans of corn
(or 8 cups of fresh corn cut off ear of corn)
1 medium onion, diced
1 medium green pepper, diced
1 medium tomato, diced
2 tablespoons corn oil
1 cup vegetable broth
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
16 oz. mozzarella cheese, shredded or cut into pieces
1/2 cup cream
1/4 cup grated Parmesan cheese


Process the corn kernels in a food processor just enough to break them down but not enough to let them get mushy.  Set the corn kernels aside.  In a good sized sauce pan, saute the onions, green pepper, and tomato in the 2 tablespoons of oil.  When they are tender, add the broth and simmer about 5 minutes.  Add the corn and continue to simmer for about 7 more minutes.  Pour in the cream and combine.  Add the mozzarella cheese and stir well until the cheese is melted.  Stir in the parmesan cheese to finish it off.   Transfer the humita into a large bowl or container and serve.

Salta Style Empanadas

Ingredients for about 48 empanadas:
1 pound ground beef
3 eggs, hard boiled
2 large potatoes
1 medium onion very finely diced
1 medium tomato, very finely diced
1/2  red pepper, diced very finely
1/2 green pepper, diced very finely
2 cloves garlic, put through a press
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced green onions
2 packages of premade puff pastry or pie crust dough


If the eggs are not already hard boiled, put them in a pot, cover them with water, and bring the water up to a boil. Turn the heat down and simmer for 15 minutes. Take off the heat and run cold water over the eggs.  Set aside.  Place the dough on a floured surface and roll it out a bit.  Use the top of a glass to cut out circles according to the size desired.  Set them aside. Place the ground beef, onion, red pepper, and green pepper in a large skillet. Cook over medium heat until the meat is browned.  Drain off any fat.  Add the tomato and garlic and saute for about another minute. Take off the heat and set aside.  Peel the potatoes and cut them into cubes. Put them in a pot, cover them with water, bring to a boil, then turn down the heat and cook until tender and a fork pierces them easily.  Drain the potatoes and finely dice each cube. Add the potatoes, paprika, cumin, oregano, salt, and pepper to the meat mixture and gently stir to combine. Set aside. Peel the eggs, chop them, and combine with the sliced green onions. Take a dough round, put a teaspoon or so of the meat mixture in the middle, and top it with 1/2 teaspoon of the egg mixture. Dip a finger into water and run it along the inside edge of the dough circle. Fold the circle in half and press the edges together to seal. Lucas flutes the edges by pulling the dough up and over, working from one edge all the way across to the other. The empanadas can either be fried in some corn oil or baked in a 400 degree oven for 12 minutes or until brown.

No comments:

Post a Comment