MidNord's Argentinian-style empanadas: 50 Favorite Dishes, no. 47
Remember the warmer days, eating food outside that tastes like summer optimism
The Argentinean style mixes tender beef with spring onions, pimento, and vinegar. They arrive straight from the fryer wrapped in a bubbly, crispy shell. The shell is like the love child of a wonton wrapper and bread dough, incredibly light but sturdy enough to contain the fillings. The beef arrives the temperature of hot magma, richly spiced, but not spicy. There are layers of flavor best experienced with slow, thoughtful chewing -- you don't want to miss a thing. It's tender and tart, and then you dip it into the mojo sauce. The sauce is made with lime and orange juices, garlic, and other spices, including a whisper of cumin. Combined with the succulent beef, the first bite kicks the taste buds into high gear.
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