14 Easy Argentinian Recipes That Make Weeknight Cooking Simple

When it comes to bringing the vibrant flavors of Argentina into our weeknight meals, there’s so much to love. Dishes like Empanadas De Carne and crispy Milanesa satisfy cravings and remind us of the warmth of home-cooked meals. The best part? These recipes are simple enough to whip up on even the busiest evenings. And don’t forget about finding the perfect dessert to round off a delightful dinner!

Empanadas De Carne

Empanadas de Carne are a quintessential dish in Argentinian cuisine, beloved for their flaky pastry and savory meat filling. These hand-held pastries are versatile and can be found at street vendors, family gatherings, and festive occasions throughout Argentina. The dough is typically made with flour, butter, and water, and is filled with a hearty mixture of ground beef, onions, and spices, making them a comforting meal any time of day.

Making empanadas de carne at home allows you to customize the filling to your taste and enjoy the delightful experience of baking or frying these golden pastries. They can be served with chimichurri sauce for dipping or enjoyed on their own. Whether you choose to make them from scratch or use store-bought dough, these empanadas are sure to become a new favorite in your household.

Ingredients (Serves 4-6)

• 3 cups all-purpose flour
• 1/2 cup unsalted butter (chilled and diced)
• 1/2 teaspoon salt
• 1/2 cup cold water
• 1 pound ground beef
• 1 medium onion (finely chopped)
• 1 bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg (beaten, for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled, diced butter and mix with your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
2. Cook the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, and sauté until the onion is translucent. Stir in the minced garlic and cook for another minute. Add the ground beef, breaking it apart with a spoon, and cook until browned. Season with cumin, paprika, salt, and pepper. Remove from heat and let the filling cool.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough. Gather scraps, re-roll, and cut more circles until all dough is used.
4. Fill the Empanadas: Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
5. Prepare for Baking/Frying: Preheat your oven to 375°F (190°C) if baking. Line a baking sheet with parchment paper. If frying, heat oil in a deep skillet to 350°F (175°C). Brush the tops of the empanadas with the beaten egg for a golden finish.
6. Bake or Fry: For baking, place the empanadas on the prepared baking sheet and bake for 25-30 minutes or until golden brown. For frying, carefully place the empanadas in the hot oil and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Extra Tips

When making empanadas de carne, feel free to experiment with the filling by adding ingredients like olives, hard-boiled eggs, or cheese to enhance the flavor. If you prefer a vegetarian option, replace the beef with a mixture of mushrooms, spinach, or lentils.

Additionally, be mindful of the dough thickness; too thick can result in a chewy texture, while too thin may tear during filling. Finally, verify that the filling is completely cooled before placing it in the dough to prevent sogginess. Enjoy your homemade empanadas with family and friends!

Provoleta

Provoleta is a beloved Argentinian dish that showcases the country’s rich culinary heritage, particularly its affinity for grilled meats and cheese. This delightful appetizer features provolone cheese, which is grilled until it becomes melty and bubbly, often served with crusty bread and a sprinkle of oregano or chili flakes.

It’s a perfect starter for any asado (Argentinian barbecue) or a cozy gathering with friends and family, bringing a taste of Argentina right to your table.

The simplicity of this dish belies its deliciousness. With just a few key ingredients, you can create a delightful cheese experience that pairs beautifully with a range of beverages, from red wine to craft beer.

Whether you’re an experienced cook or a novice in the kitchen, making provoleta is an enjoyable process that will impress your guests and tantalize your taste buds.

Ingredients (Serves 4-6):

• 1 round of provolone cheese (about 400g)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• Salt to taste
• Crusty bread (for serving)

Cooking Instructions:

1. Prepare the Cheese: Start by selecting a high-quality round of provolone cheese. Cut the cheese into a thickness of about 1 inch. This will guarantee that it melts evenly while still maintaining its shape on the grill. If desired, you can score the surface of the cheese lightly with a knife to help it melt more easily.
2. Preheat the Grill or Skillet: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a cast-iron skillet or a grill pan on the stovetop. Add a little olive oil to the skillet to prevent sticking.
3. Season the Cheese: Drizzle olive oil over the top of the provolone cheese round. Sprinkle the dried oregano and a pinch of salt evenly across the surface. If you enjoy a bit of heat, add the red pepper flakes as well.
4. Grill the Cheese: Place the cheese directly on the grill or skillet. Grill for about 5-7 minutes, or until the edges start to bubble and the cheese becomes golden brown. Keep an eye on it to prevent burning. If using a skillet, you can cover it with a lid to help the cheese melt evenly.
5. Serve Immediately: Once the cheese is beautifully melted and bubbling, carefully remove it from the heat. Serve hot, accompanied by slices of crusty bread for dipping. You can add more oregano or chili flakes on top as a finishing touch.

Extra Tips: When making provoleta, it’s crucial to choose the right type of provolone cheese. Look for a semi-soft variety that will melt well.

Additionally, you can experiment with different toppings, such as fresh herbs or a drizzle of balsamic reduction, for added flavor. Remember to serve it immediately after cooking, as the cheese will begin to harden once it cools down.

Enjoy your provoleta with a side of grilled vegetables or your favorite meat dishes for a complete Argentinian experience!

Milanesa

Milanesa is a beloved dish in Argentina that showcases the country’s Italian influence. This breaded and fried meat cutlet is similar to the Italian cotoletta and can be made with various types of meat, including beef, chicken, or pork. Traditionally, the meat is pounded thin, seasoned, and coated with breadcrumbs before being pan-fried to a golden perfection.

It’s often served with mashed potatoes, salad, or a simple squeeze of lemon. Milanesa has become a staple in Argentinian households, loved for its comforting flavors and satisfying crunch.

This dish isn’t only popular in homes but also in restaurants and street food stalls throughout Argentina. The beauty of Milanesa lies in its versatility; it can be enjoyed as a sandwich (Milanesa al Pan) or served as a main dish. Additionally, the breading can be enhanced with herbs and spices to give it a unique twist according to personal preferences.

Whether you’re cooking for a family dinner or a casual gathering, Milanesa is sure to please everyone at the table.

Ingredients (Serves 4-6)

• 4-6 boneless beef or chicken fillets (about 1/2 inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably Italian-style)
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried oregano (optional)
• Vegetable oil for frying
• Lemon wedges for serving

Cooking Instructions

1. Prepare the Meat: Start by placing the fillets between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat to about 1/4 inch thickness. This helps tenderize the meat and guarantees even cooking.

Season the fillets generously with salt, pepper, and any optional spices like garlic powder and oregano for added flavor.

2. Set Up the Breading Station: In three separate shallow dishes, prepare your breading station. Place the flour in the first dish, beat the eggs in the second dish, and pour the breadcrumbs into the third dish. Confirm that the eggs are well-beaten so they can properly adhere to the meat.

3. Bread the Fillets: Take one seasoned fillet and dredge it in the flour, making sure to coat it evenly on both sides. Shake off any excess flour. Next, dip the floured fillet into the beaten eggs, allowing the excess to drip off. Finally, coat the fillet in the breadcrumbs, pressing down gently to confirm the breadcrumbs stick well.

Repeat this process for all the fillets.

4. Heat the Oil: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately. This will give your Milanesa a crispy texture.

5. Fry the Milanesa: Carefully place the breaded fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until they’re golden brown and cooked through.

Use tongs to flip the fillets, ensuring they’re evenly cooked.

6. Drain and Serve: Once cooked, transfer the Milanesa to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over their crispy cutlets for a burst of flavor.

Extra Tips

When preparing Milanesa, it’s important to use a good quality oil for frying, as it enhances the flavor and texture of the dish. You can also experiment with different types of breadcrumbs or add grated cheese to the breadcrumb mixture for a richer taste.

For a healthier option, consider baking the breaded fillets in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. This will yield a crispy yet lighter version of this classic dish.

Locro

Locro is a traditional Argentinian stew that holds a special place in the hearts and homes of many Argentinians, especially during national celebrations such as the May Revolution. This hearty dish is a blend of flavors and textures, combining corn, beans, meats, and spices into a comforting and nourishing meal.

Originally influenced by indigenous cultures and Spanish settlers, locro has evolved into a beloved dish that varies by region and family tradition, often served with a drizzle of salsa or a sprinkle of cheese.

Cooking locro isn’t just about following a recipe; it’s about embracing the communal spirit of sharing a meal. Perfect for family gatherings or festive occasions, this stew is best enjoyed with loved ones gathered around the table. The flavors deepen as it simmers, making it a perfect dish for meal prep or leftovers, as it tastes even better the next day.

Ingredients (Serves 4-6):

• 1 cup dried white beans
• 1 cup corn kernels (fresh or frozen)
• 1 lb beef (such as chuck or brisket), cut into cubes
• 1/2 lb pork belly, diced
• 1 chorizo sausage, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 potato, diced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 4 cups beef broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Soak the Beans: Begin by soaking the dried white beans in water overnight. This helps them soften and reduces cooking time. Make sure to drain and rinse them before adding them to the stew.
2. Brown the Meats: In a large pot, heat a bit of oil over medium heat. Add the beef cubes and pork belly, cooking until browned on all sides. This step develops a rich flavor base for the locro.
3. Add Aromatics: Once the meats are browned, add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes. This will enhance the overall flavor of the stew.
4. Incorporate Vegetables and Spices: Add the diced carrot and potato to the pot along with the paprika and cumin. Stir well to combine all the ingredients, allowing the spices to toast slightly for about 2 minutes.
5. Combine Ingredients: Add the soaked beans, corn kernels, sliced chorizo, and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beans and meats are tender.
6. Season and Serve: Once the locro is cooked, taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley and lime wedges on the side for an added zest.

Extra Tips:

For added depth of flavor, consider using smoked meats or adding a bay leaf during the simmering process.

You can also customize the ingredients based on what you have on hand—adding squash or other vegetables can make it even heartier. Locro can be made in advance and stored in the refrigerator, as the flavors continue to improve over time.

Just reheat gently before serving, and enjoy this comforting dish with crusty bread on the side for a complete meal.

Asado

Asado isn’t just a meal; it’s a cherished tradition in Argentina, embodying the spirit of family gatherings and socializing. This iconic barbecue style revolves around grilling various cuts of meat, often accompanied by flavorful chimichurri sauce and grilled vegetables.

The process of preparing asado is as important as the final dish, as it brings people together, allowing them to enjoy good food and great company. Whether it’s a weekend gathering or a special occasion, asado is a culinary experience that captures the essence of Argentinian culture.

To cook asado, you’ll typically use a parrilla (grill) or an open fire, allowing the meat to absorb the smoky flavors while cooking slowly to achieve tenderness. Popular cuts of meat include ribs, flank steak, and sausages, each bringing its unique flavor profile to the table.

The key to a successful asado lies in the quality of the meat and the cooking technique. With patience and the right ingredients, you can create a mouthwatering feast that will impress your guests and leave them craving more.

Ingredients (Serves 4-6)

• 2 pounds of beef short ribs
• 2 pounds of flank steak
• 1 pound of chorizo sausages
• 1 pound of morcilla (blood sausage)
• Salt (to taste)
• 1 cup of chimichurri sauce (homemade or store-bought)
• 2 bell peppers (red or yellow), halved
• 2 zucchinis, sliced
• 1 large onion, cut into thick wedges
• Fresh parsley (for garnish)

Cooking Instructions

1. Prepare the Grill: Start by preparing your parrilla or grill. If using charcoal, light it up and let it burn until it’s covered with white ash. This process can take about 30-45 minutes. If using a gas grill, preheat it to medium-high heat. Make certain that the grilling surface is clean and oiled to prevent sticking.

2. Season the Meat: Generously season the beef short ribs, flank steak, and sausages with salt. For the best flavor, let the seasoned meat sit at room temperature for about 30 minutes before grilling. This allows the salt to penetrate the meat, enhancing its flavor.

3. Grill the Meat: Place the beef short ribs on the grill first, as they take the longest to cook. Grill them for about 20-25 minutes on each side, depending on the thickness, until they’re well-browned and cooked to your desired doneness.

After the ribs, add the flank steak and sausages, cooking the flank steak for about 6-8 minutes per side and the sausages until they’re browned and cooked through.

4. Add Vegetables: While the meat is grilling, place the halved bell peppers, zucchini slices, and onion wedges on the grill. Cook the vegetables for about 5-7 minutes on each side until they’re tender and slightly charred. This will add a delicious smoky flavor to your side dish.

5. Serve: Once all the meat and vegetables are cooked, remove them from the grill and let them rest for a few minutes. Slice the flank steak against the grain for tenderness.

Arrange the meats and vegetables on a large platter, drizzle with chimichurri sauce, and garnish with fresh parsley. Serve with extra chimichurri on the side.

Extra Tips

When preparing asado, the choice of meat is essential; opt for high-quality cuts that are well-marbled for maximum flavor and tenderness.

Additionally, cooking over an open flame or wood adds an authentic taste that can’t be replicated with gas grilling. Don’t rush the cooking process; the slow grilling technique allows the meat to develop rich flavors while staying juicy.

Finally, remember to enjoy the process and the company—after all, asado is as much about the gathering as it’s about the food!

Chimichurri Sauce

Chimichurri sauce is a vibrant and flavorful condiment that hails from Argentina, making it a staple in Argentinian cuisine. This sauce is famously paired with grilled meats, but its versatility allows it to enhance a variety of dishes, including vegetables, fish, and even bread. The best part is that it’s incredibly easy to prepare, requiring no cooking—just a little chopping and mixing. Its fresh herbs, garlic, and tangy vinegar create a delightful balance that elevates any meal.

Traditionally, Chimichurri is made with parsley, oregano, garlic, olive oil, and vinegar, although variations can include additional spices and ingredients. This recipe provides a delicious and authentic version of Chimichurri sauce, perfect for serving 4-6 people. Whether you’re firing up the grill for a barbecue or simply looking to add a burst of flavor to your dinner, this Chimichurri sauce is sure to impress.

Ingredients

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Fresh Herbs: Start by washing the parsley and oregano thoroughly under cold water. Pat them dry with a paper towel or let them air dry. Once dry, finely chop the parsley and oregano. The finer the chop, the more flavor will be released into the sauce.
2. Mince the Garlic: Take the garlic cloves and peel them. Using a knife or a garlic press, mince the garlic until it’s finely chopped. This step is vital, as the garlic will contribute to the overall flavor of the sauce.
3. Combine Ingredients: In a medium-sized bowl, combine the chopped parsley, oregano, and minced garlic. Add the red pepper flakes to the bowl as well. This mixture forms the herb base of your Chimichurri.
4. Add Olive Oil and Vinegar: Slowly pour in the extra virgin olive oil and the red wine vinegar while stirring the mixture gently. The oil and vinegar not only bind the herbs together but also create a luscious sauce.
5. Season the Sauce: After combining everything, season the Chimichurri with salt and pepper to taste. Start with a small amount and adjust according to your preference. Taste the sauce to confirm the flavors are balanced.
6. Let it Rest: For peak flavor, let the Chimichurri sit for at least 30 minutes before serving. This resting period allows the flavors to meld together beautifully. You can refrigerate it if you’re making it ahead of time, but bring it back to room temperature before serving.

Extra Tips

When making Chimichurri sauce, feel free to customize the recipe to suit your taste. You can add a splash of lemon juice for extra acidity or mix in finely chopped red onions for added crunch and flavor.

If you prefer a smoother sauce, you can blend the ingredients in a food processor; however, the traditional method of chopping by hand will give you a more authentic texture.

Finally, store any leftovers in an airtight container in the refrigerator, where it will last for up to one week. Enjoy this vibrant sauce as a perfect accompaniment to your grilled meats or as a zesty addition to your favorite dishes!

Alfajores

Alfajores are a beloved traditional Argentinian treat, known for their rich flavor and unique texture. These delightful cookies consist of two soft, crumbly biscuits sandwiched together with a luscious filling, typically dulce de leche, and are often rolled in coconut or dusted with powdered sugar.

Originating from the Moorish influence in Spain, these treats have become a staple in Argentine culture, enjoyed during celebrations, as a snack, or simply with a cup of coffee or tea.

Making alfajores is a delightful process that combines simple ingredients to create a dessert that’s both comforting and indulgent. The key to perfecting alfajores lies in the balance of flavors and the right consistency of the dough.

Once you master this recipe, you can experiment with different fillings and coatings, making it a versatile dessert that can cater to any palate.

Ingredients (serving size: 4-6 people)

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 cup dulce de leche
• 1 cup shredded coconut or powdered sugar (for rolling/dusting)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will take about 4-5 minutes. Then, add the egg yolks, whole egg, and vanilla extract, mixing until well combined.
2. Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix; you want the dough to be tender.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps to firm it up, making it easier to roll out and cut into shapes.
4. Roll and Cut: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Place the cookies on a baking sheet lined with parchment paper.
5. Bake the Cookies: Bake the cookies in the preheated oven for approximately 10-12 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Assemble the Alfajores: Once the cookies are completely cool, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another cookie. Repeat this process until all cookies are filled.
7. Coat the Alfajores: Choose to either roll the edges of the filled alfajores in shredded coconut or dust them with powdered sugar for a sweet finish.

Extra Tips

When making alfajores, it’s important to verify that your butter is at room temperature for the best creaming. If you prefer a softer cookie, slightly underbake them; they’ll continue to firm up as they cool.

Additionally, feel free to get creative with flavors by adding a hint of lemon zest or cocoa powder to the dough for a different twist. Store your alfajores in an airtight container to keep them fresh and enjoy them within a week for the best taste!

Humita En Chala

Humita en Chala is a traditional Argentinian dish that showcases the rich flavors of corn, cheese, and spices, all wrapped neatly in corn husks. This delightful dish is often enjoyed during the festive season, but it can be relished year-round. The combination of sweet and savory elements creates a unique taste that’s beloved by many, making it a perfect dish for family gatherings or special occasions.

The name “humita” comes from the Quechua word for “tender” or “soft”, referring to the soft texture of the corn mixture. Humita en Chala isn’t only delicious but also a great way to incorporate fresh corn into your diet. The dish can be served as a main course or as a side, and it pairs wonderfully with a fresh salad or a tangy sauce.

Ingredients (Serves 4-6):

• 4 cups of fresh corn kernels (about 6-8 ears of corn)
• 1 cup of milk
• 1/2 cup of crumbled cheese (such as queso fresco or feta)
• 1/2 cup of finely chopped onion
• 1/4 cup of melted butter
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 12-15 dried corn husks (soaked in warm water for 30 minutes)

Cooking Instructions:

1. Prepare the Corn: Start by removing the corn kernels from the cobs. You can do this using a sharp knife. Place the kernels in a blender or food processor and blend until you achieve a coarse puree. Reserve some whole kernels for added texture in the filling.
2. Mix the Filling: In a large bowl, combine the corn puree, milk, crumbled cheese, chopped onion, melted butter, sugar, baking powder, salt, and pepper. Stir the mixture until all ingredients are well incorporated and you have a smooth and creamy consistency.
3. Prepare the Corn Husks: Drain the soaked corn husks and pat them dry. Lay one husk flat on a clean surface, and spoon about 2-3 tablespoons of the corn mixture onto the center of the husk. Fold the sides over the filling, then fold the bottom up, creating a neat package. Repeat this process with the remaining husks and filling.
4. Steam the Humitas: Arrange the wrapped humitas upright in a large steamer basket. If you don’t have a steamer, you can place them in a large pot with a steaming rack or a plate at the bottom. Add water to the pot, making sure it doesn’t touch the humitas. Cover and steam for about 45-60 minutes, or until the humitas are firm and cooked through.
5. Serve: Once cooked, carefully unwrap the humitas from the corn husks. They can be served warm or at room temperature. Enjoy them with a dollop of sour cream or a fresh tomato salsa for added flavor.

Extra Tips:

When making Humita en Chala, verify that the corn is fresh for the best flavor. If fresh corn isn’t available, you can use frozen corn, but be sure to thaw it completely before blending.

Additionally, feel free to experiment with different types of cheeses or add spices like paprika or chili flakes for a kick. For an even richer taste, consider adding a touch of cream or a pinch of nutmeg to the filling mixture. Enjoy your culinary adventure in making this delightful Argentinian dish!

Puchero

Puchero is a traditional Argentinian stew that reflects the country’s rich culinary heritage. This hearty dish is often prepared during the cooler months and is loved for its comforting flavors and the variety of ingredients that come together to create a wholesome meal.

Each family has its own version of puchero, often passed down through generations, making it a cherished staple in many Argentinian households. The beauty of puchero lies not only in its taste but also in its flexibility, allowing cooks to use seasonal vegetables and meats of their choice.

This one-pot dish typically includes a variety of meats, such as beef and chicken, combined with an assortment of vegetables like potatoes, carrots, and cabbage. The result is a flavorful and nourishing stew that’s perfect for sharing with family and friends.

Puchero is often served with a side of rice or fresh bread, allowing you to soak up the delicious broth. Whether you’re looking to warm up on a chilly evening or want to explore Argentinian cuisine, puchero is an excellent choice.

Ingredients (Serves 4-6)

• 500g beef (brisket or chuck), cut into chunks
• 300g chicken (thighs or drumsticks)
• 1 onion, quartered
• 2 cloves of garlic, minced
• 2 medium potatoes, peeled and cut into cubes
• 2 carrots, sliced
• 1 turnip, peeled and cubed
• 1/2 head of cabbage, cut into wedges
• 1 cup of green beans, trimmed
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 cups of water
• Fresh parsley for garnish

Cooking Instructions

1. Prepare the Ingredients: Start by washing, peeling, and chopping all the vegetables as indicated in the ingredients list. This preparation will make the cooking process smoother and more efficient.
2. Brown the Meats: In a large pot, heat a tablespoon of oil over medium heat. Add the beef chunks and chicken pieces, browning them on all sides for about 5-7 minutes. This step helps to develop depth of flavor in the stew.
3. Add Aromatics: Once the meats are browned, add the quartered onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
4. Combine Ingredients: Add the potatoes, carrots, turnip, and cabbage to the pot, followed by the bay leaf, paprika, salt, and pepper. Stir to combine all the ingredients evenly.
5. Add Water: Pour in the 8 cups of water, guaranteeing that all the ingredients are submerged. Bring the mixture to a boil over high heat.
6. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 1.5 to 2 hours, or until the meats are tender and the flavors meld together. Stir occasionally and check for seasoning.
7. Add Green Beans: In the last 15 minutes of cooking, add the green beans to the pot. This will ensure that they remain tender-crisp and vibrant in color.
8. Serve: Once everything is cooked, taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving. Ladle the puchero into bowls and garnish with fresh parsley. Serve with rice or bread on the side.

Extra Tips

When preparing puchero, feel free to customize the vegetables based on what you have available or what’s in season. Common additions include corn or peas.

Additionally, for an extra depth of flavor, consider adding a splash of white wine or a few tomatoes during the simmering process. Leftovers can be stored in the refrigerator for a few days, and the flavors often improve after sitting, making this dish perfect for meal prep.

Enjoy the heartwarming experience of sharing this delicious stew with your loved ones!

Choclo Con Queso

Choclo Con Queso is a beloved dish from Argentina that highlights the country’s rich agricultural heritage, particularly its sweet corn, known as “choclo.” This delightful recipe combines tender corn on the cob with creamy cheese, creating a simple yet satisfying dish that can complement any meal or serve as a stand-alone snack.

Whether enjoyed at a summer barbecue or as a comforting side dish in the colder months, Choclo Con Queso encapsulates the essence of Argentinian cuisine.

Preparation for Choclo Con Queso is straightforward, making it an ideal dish for both novice and experienced cooks. The flavors of sweet corn and savory cheese meld beautifully, providing a delightful contrast that’s sure to satisfy your palate.

This dish can be served with some butter and herbs for added flavor or enjoyed simply as it is. Gather your ingredients, and let’s get started on this delicious culinary journey!

Ingredients (Serves 4-6)

• 4-6 ears of fresh choclo (sweet corn)
• 200g of queso fresco (fresh cheese) or any soft cheese of your choice
• 4 tablespoons of butter
• Salt to taste
• Fresh herbs (optional, e.g., cilantro or parsley) for garnish

Cooking Instructions

1. Prepare the Corn: Start by shucking the ears of choclo to remove the husks and silk. Rinse the corn under cold water to clean it thoroughly. This step guarantees that your corn is free from any debris and ready for cooking.
2. Boil the Corn: Fill a large pot with water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, carefully add the choclo ears. Allow the corn to cook for about 10-15 minutes, or until the kernels are tender. This cooking time may vary depending on the freshness of the corn.
3. Prepare the Cheese: While the corn is boiling, cut the queso fresco into thick slices. If you’re using a different type of cheese, make sure it can melt easily and has a creamy texture. Set the cheese aside for later use.
4. Drain the Corn: Once the corn is cooked, use tongs to remove the ears from the boiling water and place them on a plate to drain. Allow them to cool slightly so they’re easier to handle.
5. Assemble the Dish: Take the cooked choclo and place it on individual serving plates. Top each ear of corn with slices of queso fresco, allowing the cheese to melt slightly from the heat of the corn. For added flavor, add a pat of butter on top of each ear as well.
6. Garnish and Serve: Season the dish with a pinch of salt and sprinkle fresh herbs over the top if desired. Serve the Choclo Con Queso immediately while it’s warm, and enjoy this delightful Argentinian treat.

Extra Tips

For an extra layer of flavor, consider grilling the corn instead of boiling it. Grilling adds a smokey char that complements the sweetness of the choclo beautifully.

Additionally, feel free to experiment with different types of cheese, such as mozzarella or even a spicy cheese, to give the dish your own twist. If fresh corn is out of season, canned or frozen sweet corn can be used as a convenient alternative, though fresh will yield the best flavor and texture.

Fugazzeta

Fugazzeta is a delicious Argentinian stuffed pizza that features a mouthwatering blend of cheese, onions, and sometimes other ingredients tucked between layers of dough. This dish is a variation of the classic fugazza, which is an onion-topped flatbread. The beauty of fugazzeta lies in its gooey cheese filling and the savory flavor of caramelized onions, making it a perfect treat for pizza lovers.

It’s often enjoyed as a snack, appetizer, or even a main course, and is best served fresh from the oven.

Preparing fugazzeta is an engaging process that involves making the dough from scratch and allowing it to rise, ensuring a light and fluffy crust. While it may seem a bit labor-intensive, the end result is worth the effort. This recipe serves 4-6 people and is ideal for sharing with family and friends during a casual gathering or special occasion.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water (110°F)
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cups mozzarella cheese, shredded
• 1 cup provolone cheese, shredded (optional)
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Extra olive oil for sautéing and brushing

Cooking Instructions

1. Prepare the Dough: In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Allow it to sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine flour and salt. Once the yeast mixture is ready, add it along with olive oil to the flour mixture. Mix until a dough forms.

2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.

3. Prepare the Filling: While the dough is rising, heat a bit of olive oil in a skillet over medium heat. Add the sliced onions and sauté them until they’re soft and caramelized, about 15-20 minutes.

Remove from heat and let cool. In a large bowl, combine the caramelized onions, mozzarella, provolone (if using), oregano, and black pepper.

4. Shape the Pizza: Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, roll out one portion into a large circle, about ½ inch thick.

Transfer the rolled dough to a greased pizza pan or baking sheet.

5. Fill and Top: Spread the cheese and onion mixture evenly over the dough, leaving a small border around the edges. Roll out the second portion of dough to the same size and cover the filling with it.

Pinch the edges to seal and create a crust. Optionally, brush the top with olive oil for a golden finish.

6. Bake the Fugazzeta: Preheat the oven to 475°F (245°C). Bake the fugazzeta for 20-25 minutes or until the crust is golden brown.

Remove from the oven and let it cool for a few minutes before slicing.

Extra Tips

When making fugazzeta, feel free to experiment with the fillings by adding ingredients such as cooked ham, green peppers, or even olives for added flavor.

Make sure the onions are well-caramelized to enhance their sweetness, as this will balance the richness of the cheese. For a crispier crust, preheat the baking pan in the oven before placing the dough on it.

Enjoy your homemade fugazzeta with a side of chimichurri sauce for an authentic Argentinian experience!

Morcilla

Morcilla, also known as blood sausage, is a traditional dish that hails from Argentina and is a staple in many Latin American cuisines. Made primarily from pig’s blood, fat, and various spices, this dish is known for its rich and savory flavor. In Argentine culture, morcilla is often served as part of a parrilla (barbecue), where it complements grilled meats beautifully. The dish isn’t only delicious but also offers a unique texture and depth that’s bound to impress anyone willing to try it.

Preparing morcilla at home might seem challenging, but with the right ingredients and a bit of patience, you can create this beloved delicacy. The key to a successful morcilla is in the balance of flavors and the careful cooking process that guarantees the sausage is both flavorful and safe to eat. Follow this recipe to make a batch of morcilla that will serve 4-6 people, perfect for your next gathering or barbecue.

Ingredients (Serves 4-6)

• 1 liter of pig’s blood
• 200g of pig fat, diced
• 100g of rice, rinsed
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of smoked paprika
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of oregano
• Sausage casings (natural or synthetic)
• Olive oil (for cooking)

Cooking Instructions

1. Prepare the Sausage Casings: Start by rinsing the sausage casings in cold water. Soak them in water mixed with a little vinegar for about 30 minutes to soften them. Rinse again and set aside. This step is essential as it makes the casings more pliable for stuffing.
2. Cook the Rice: In a pot, bring water to a boil and add the rinsed rice. Cook until the rice is just tender but not fully cooked, about 10-12 minutes. Drain and set aside. The par-cooked rice will absorb flavors and expand in the morcilla.
3. Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil. Once hot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. This step builds the base flavor for your morcilla.
4. Mix the Filling: In a large mixing bowl, combine the pig’s blood, diced pig fat, cooked rice, sautéed onion and garlic, smoked paprika, black pepper, salt, cumin, nutmeg, and oregano. Mix thoroughly until all ingredients are evenly distributed. Confirm the mixture is well combined to achieve a consistent flavor throughout.
5. Stuff the Sausage Casings: Carefully take one of the prepared sausage casings and fit it onto a sausage stuffer or a funnel. Gently fill the casing with the morcilla mixture, being careful not to overstuff, as the filling will expand during cooking. Tie off the ends of the casing securely with kitchen twine.
6. Cook the Morcilla: Bring a large pot of water to a gentle simmer. Carefully lower the stuffed morcilla into the pot and poach for about 30-40 minutes. Verify the water doesn’t boil vigorously, as this can cause the casings to burst. After poaching, remove the morcilla and allow them to cool slightly.
7. Grill or Pan-Fry: Preheat your grill or a skillet over medium heat. Once hot, cook the morcilla for about 5-7 minutes on each side until they’re browned and crispy on the outside. This step adds an extra layer of flavor and texture.
8. Serve and Enjoy: Slice the morcilla and serve hot, either on its own or with a side of chimichurri sauce for dipping. They can also be served with crusty bread and a fresh salad for a complete meal.

Extra Tips

When making morcilla, be sure to use fresh ingredients for the best flavor. If you’re not comfortable with handling pig’s blood, seek out a reputable butcher who can provide you with high-quality blood and fat.

Additionally, feel free to experiment with spices and herbs to customize the flavor to your liking. Some people enjoy adding ingredients like nuts, raisins, or additional spices for a unique twist.

Finally, be cautious with the cooking process; undercooked morcilla can pose health risks, so confirm they’re thoroughly cooked before serving. Enjoy your culinary adventure with this classic Argentinian dish!

Ensalada Rusa

Ensalada Rusa, or Russian Salad, is a popular dish in Argentina that showcases a delightful mix of flavors and textures. This dish, which has European roots, has been embraced by Argentine cuisine, often served as a side dish or as part of a festive meal. The combination of boiled vegetables, mayonnaise, and sometimes proteins creates a creamy and colorful salad that’s guaranteed to please any palate.

The beauty of Ensalada Rusa lies in its versatility; you can customize the ingredients to suit your taste. Traditionally, it includes boiled potatoes, carrots, and peas, but some variations may include additional ingredients like diced pickles, apples, or even ham. This hearty salad isn’t only delicious but also a great way to incorporate vegetables into your diet while enjoying a classic Argentinian dish.

Ingredients (Serves 4-6):

• 3 medium potatoes
• 2 medium carrots
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1/4 cup diced pickles (optional)
• 1/4 cup diced cooked ham (optional)
• Salt to taste
• Pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Vegetables: Start by peeling the potatoes and carrots. Cut the potatoes into small cubes and the carrots into thin rounds for even cooking. This helps them cook faster and guarantees a uniform texture in the salad.
2. Boil the Ingredients: In a large pot, bring salted water to a boil. Add the diced potatoes and carrots, and cook for about 10-15 minutes, or until they’re tender but still firm. Add the frozen peas in the last 5 minutes of cooking to heat through. Drain the vegetables and set them aside to cool.
3. Mix the Salad: In a large mixing bowl, combine the cooled potatoes, carrots, and peas. If you’re using diced pickles and cooked ham, add them to the bowl as well. This is where you can get creative and adjust the ingredients to your liking.
4. Add the Dressing: Pour the mayonnaise over the vegetable mixture. Gently fold the mayonnaise into the salad using a spatula to ascertain that all the ingredients are well-coated without mashing the vegetables.
5. Season and Serve: Season the salad with salt and pepper according to your taste. Once everything is mixed well, transfer the salad to a serving dish. Garnish with fresh parsley if desired, and serve chilled or at room temperature.

Extra Tips:

For an extra burst of flavor, consider adding a squeeze of lemon juice or a dash of mustard to the mayonnaise before mixing it into the salad. This can enhance the overall taste and provide a bit of tanginess.

Additionally, feel free to experiment with other ingredients like boiled eggs or corn to create your own version of Ensalada Rusa. This dish can be made ahead of time and stored in the refrigerator for a day, which allows the flavors to meld beautifully.

Dulce De Leche Flan

Dulce de leche flan is a classic Argentinian dessert that combines the creamy richness of flan with the sweet, caramel-like flavor of dulce de leche. This indulgent treat is perfect for any occasion, whether it’s a family gathering or a festive celebration.

The smooth, velvety texture of the flan paired with the sweetness of the dulce de leche creates a delightful dessert that’s certain to impress your guests.

Making dulce de leche flan is surprisingly simple, requiring only a few ingredients and a little bit of patience. The flan is gently baked in a water bath, which helps maintain its silky texture and prevents it from cracking.

With its stunning presentation, this dessert isn’t only delicious but also visually appealing, making it a favorite in Argentinian households.

Ingredients (Serves 4-6 people):

• 1 cup of dulce de leche
• 1 cup of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of sugar (for caramel)
• Pinch of salt

Cooking Instructions:

1. Prepare the Caramel: In a small saucepan over medium heat, combine the sugar with 1/4 cup of water. Stir until the sugar dissolves, then stop stirring and allow it to cook until it turns a golden brown color.

Be careful not to burn it. Once caramelized, quickly pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly.

2. Mix the Flan Ingredients: In a mixing bowl, whisk together the eggs, dulce de leche, whole milk, heavy cream, vanilla extract, and a pinch of salt until thoroughly combined and smooth.

This mixture should be well-blended for a creamy flan texture.

3. Strain the Mixture: To guarantee a silky-smooth flan, pour the egg mixture through a fine-mesh strainer into the caramel-coated mold.

This will remove any lumps and create a velvety consistency.

4. Prepare for Baking: Preheat your oven to 350°F (175°C). Place the flan mold inside a larger baking dish.

Pour hot water into the larger dish until it reaches halfway up the sides of the flan mold, creating a water bath. This helps the flan cook evenly.

5. Bake the Flan: Carefully transfer the baking dish to the preheated oven. Bake for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

6. Cool the Flan: Once baked, remove the flan from the water bath and let it cool to room temperature.

Then, refrigerate for at least 4 hours or overnight to allow it to fully set.

7. Serve: To serve, run a knife around the edges of the flan to loosen it.

Invert the mold onto a serving plate; the caramel will flow over the top, creating a beautiful sauce over the flan.

Extra Tips: When making dulce de leche flan, it’s crucial to keep an eye on the caramel as it can burn quickly.

If you prefer a less sweet dessert, you can adjust the amount of dulce de leche or sugar in the recipe. Additionally, for an extra touch, consider garnishing the flan with fresh fruit or a sprinkle of sea salt before serving to enhance the flavors.