Argentina: Just the Recipes

 

Argentina: Gaucho Grit 

Milanesa: The Cutlet of the Barricades

Milanesa a Caballo

(Breaded Beef Cutlets with Fried Eggs) – Serves 4

Ingredients

• 4 thin beef cutlets (top round, eye of round, or ball tip), about 1½–2 lb total, pounded to ¼ inch thick

• Kosher salt and freshly ground black pepper

• 1½ cups (190 g) all-purpose flour

• 3 large eggs

• 3 Tbsp whole milk

• 3 cups (300 g) dry breadcrumbs (preferably pan rallado or panko)

• 2 tsp dried oregano

• 1 tsp garlic powder

• Neutral oil (sunflower, canola, or grapeseed) for frying

• 8 large eggs (for serving a caballo)

• Lemon wedges

Instructions

1. Season cutlets generously with salt and pepper.

2. Set up three shallow bowls: • Bowl 1: flour + pinch of salt • Bowl 2: eggs beaten with milk • Bowl 3: breadcrumbs mixed with oregano and garlic powder

3. Dredge each cutlet: flour → egg → breadcrumbs (press firmly).

4. Heat ½ inch oil in a large heavy skillet over medium heat to 350 °F. Fry cutlets 2–3 min per side until deep golden. Drain on rack or paper towels.

5. Fry eggs sunny-side up or over-easy. Place 2 eggs on each milanesa. Serve immediately with lemon wedges and french fries, mashed potatoes, or salad.

Other Variations

• Milanesa a la napolitana: top fried cutlet with marinara, ham, and mozzarella; flash under the broiler until bubbling.

• Suprema: same recipe, but with chicken breast instead of beef (pound it thin!).

Locro: Communal Pot of Patagonia

Locro

(Traditional Argentine Hominy & Bean Stew) – Serves 8–10

Ingredients

• 2½ cups (500 g) dried white corn hominy (mote pelado), soaked overnight

• 1 heaping cup (250 g) dried white beans (lima, cannellini, or pallares), soaked overnight

• 2.2 lb mixed stewing meats, cut into 1-inch pieces (pork shoulder, beef brisket/short rib, smoked bacon, fresh chorizo, pork ribs)

• 2 Tbsp olive oil or lard

• 2 large yellow onions, chopped

• 6 garlic cloves, minced

• 2 Tbsp sweet paprika

• 1 Tbsp smoked paprika (optional)

• 1 Tbsp ground cumin

• 2 bay leaves

• 1 small butternut squash (1¾ lb / 800 g), peeled and cubed

• 12–14 cups water or light beef stock

• Salt and pepper

Grasa colorada topping

• ½ cup olive oil or melted lard

• 4 garlic cloves, minced

• 2 tsp sweet paprika

• 1–2 tsp red chili flakes or ají molido

• 4 green onions (green parts only), finely chopped

Instructions

1. Drain and rinse hominy and beans.

2. Brown meats in batches in oil/lard in a large pot; set aside.

3. Sauté onion and garlic in remaining fat. Add paprikas and cumin; cook 30 sec.

4. Return meat, add hominy, beans, squash, bay leaves, and water/stock. Bring to boil, skim, then simmer partially covered 3–4 hours until everything is tender and stew is thick. Season well.

5. Make grasa: warm oil, add garlic and paprika 30–60 sec, remove from heat, stir in green onions.

6. Serve locro with a spoonful of grasa drizzled on top and crusty bread.

Fugazzetta: Slices of Loyalty

Fugazzetta

(Argentine Stuffed Onion & Cheese Pizza) – One 12-inch pie, serves 6–8

Ingredients

• 1 lb (450 g) pizza dough (homemade or store-bought)

• 14–16 oz low-moisture mozzarella, sliced ⅛-inch thick

• 8 oz provolone or fontina (optional but traditional), sliced

• 4–5 large yellow onions, sliced paper-thin

• 1 Tbsp salt + cold water for soaking

• 3–4 Tbsp extra-virgin olive oil

• 2 tsp dried oregano

• ½ cup grated Parmesan or queso sardo (optional)

• Pinch ají molido or red pepper flakes (optional)

Instructions

1. Soak sliced onions in cold water + 1 Tbsp salt 30–60 min. Drain, rinse, pat very dry.

2. Preheat oven (with stone/steel if possible) as hot as it goes — 450–500 °F.

3. Oil a 12-inch cast-iron skillet or deep round pan generously.

4. Divide dough 60/40. Stretch larger piece into pan, letting it climb sides. Layer cheese, leaving ½-inch border.

5. Stretch smaller piece over cheese, fold and pinch to seal tightly. Poke 8–10 steam holes.

6. Pile on onions, sprinkle oregano, Parmesan, chili; drizzle generously with oil.

7. Bake 25–35 min until crust is deep golden and onions have dark spots. Rest 10 min before slicing.

Provoleta: Cheese on the Grill, Fire on the Streets

Provoleta

(Grilled Provolone Cheese) – Serves 4 as appetizer

Ingredients

• 1 lb provolone cheese, cut into 1-inch thick rounds or slabs

• 1 Tbsp olive oil

• 1 tsp dried oregano

• ½ tsp red pepper flakes or ají molido (optional)

• Crusty bread for serving

Instructions

1. Brush cheese on both sides with olive oil. Sprinkle with oregano and chili flakes.

2. Heat grill or heavy cast-iron skillet to medium-high.

3. Grill 2–3 minutes per side until golden-brown outside and just beginning to ooze.

4. Serve immediately with bread (and chimichurri if desired).

Empanadas: Pockets of Subversion

Empanadas de Carne al Cuchillo (Tucumán-Style Beef)

Makes 12 empanadas

Dough

• 3 cups (360 g) all-purpose flour

• 1 tsp salt

• ½ cup (1 stick) unsalted butter, melted

• ¾ cup warm water (more if needed)

• 1 egg beaten with 1 Tbsp water (egg wash)

Filling

• 1 lb flank steak (matambre) or similar cut

• 1 large yellow onion, finely chopped

• 1 bunch scallions, chopped

• 2 hard-boiled eggs, chopped

• 2 Tbsp lard or olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt & pepper

• Optional: ¼ cup reserved beef cooking broth for juiciness

Instructions

1. Boil steak in salted water 1–2 hours until very tender. Reserve some broth, cool, and hand-chop into small cubes.

2. Sauté onion in lard until soft. Add chopped beef, spices, and a splash of broth if needed. Cool completely, then mix in scallions and hard-boiled eggs.

3. Make dough: mix flour and salt, add melted butter, then water gradually until smooth. Rest 30 min.

4. Divide dough into 12 balls. Roll into 5–6 inch circles. Fill with 2 Tbsp filling, fold, seal, and crimp (repulgue). Brush with egg wash.

5. Bake at 400 °F 20–25 min until golden OR fry at 350 °F 2–3 min per side.

Choripán: The Smoke of Resistance

Choripán with Chimichurri

Serves 4

Chimichurri (makes ~1 cup)

• 1 cup finely chopped fresh parsley

• 4 garlic cloves, minced

• 1 small red chili or 1 tsp red pepper flakes

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 tsp dried oregano

• Salt and pepper

Sandwiches

• 4 fresh Argentine-style chorizo sausages

• 4 crusty rolls (baguette or hoagie)

Instructions

1. Mix all chimichurri ingredients; let sit 30+ min.

2. Grill chorizos over medium-high 10–12 min, turning often.

3. Lightly toast split rolls.

4. Place one chorizo in each roll, spoon generous chimichurri over the top. Serve immediately with extra sauce.

Asado: Fire on the Streets 

Asado Spread (Classic Argentine Barbecue)

Serves 6–8 generously

Meats (total ~6–7 lb)

• 2 lb beef short ribs (cut across the bone)

• 1 lb flank steak (vacío)

• 1 lb skirt steak (entraña)

• 4 chorizo sausages

• 4 morcilla (blood sausage)

• 1 lb sweetbreads (mollejas) – optional

Seasoning

• Coarse kosher or sea salt

Accompaniments

• Chimichurri (recipe above)

• Salsa criolla (1 red onion + 1 tomato + 1 red bell pepper, all finely diced, mixed with ¼ cup red wine vinegar, ½ cup olive oil, salt & pepper)

• Grilled provoleta (recipe above)

• Simple grilled vegetables (bell peppers, eggplant, zucchini)

• Ensalada rusa (Russian potato salad) or boiled potatoes

• Plenty of crusty bread

Instructions

1. Build a wood or charcoal fire; let it burn down to glowing coals with low flame.

2. Salt meats generously just before grilling.

3. Traditional order: start with chorizo & morcilla → sweetbreads → short ribs (slow, 1–1½ hours) → finish with steaks (3–5 min per side for medium-rare).

4. Let people eat in waves straight off the grill; slice steaks against the grain.

5. Serve with chimichurri, salsa criolla, bread, and sides. Drink with Malbec or beer.