That is an empanada sauce created particularly for serving with the do-it-yourself empanadas I shared as we speak. Loosely primarily based on a standard Colombian sauce referred to as hogao, it has a wickedly good smokey flavour from char-roasting tomatoes within the oven. Use leftovers as a dip!
I’m a agency believer than empanadas ought to be so nice, you need to seize them straight out of the oven and eat them plain. Make the beef empanadas – and you’ll! Scorching and crispy on the skin, juicy and flavourful on the within, it’s every thing an empanada ought to be!
Nevertheless it is good to have one thing moist to dip empanadas into as a result of the fact is that there’s solely so juicy you can also make the empanada filling with out compromising the crispiness of the bottom. Empanadas aren’t like, say, Aussie meat pies which have molten gravy fillings.
Whereas the beef empanada recipe consists of numerous easy sauce choices, this empanada sauce was created particularly and is by far the most effective!
Substances in empanada sauce
This empanada sauce is predicated on a standard Colombian sauce referred to as hogao and is made with tomato that’s roasted till charred for stunning smoky flavour.
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Tomatoes – 2 medium ones, about 125g/4oz every.
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Garlic cloves – Peel the pores and skin off however hold them entire.
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Spices – cumin for flavour and cayenne pepper for a heat buzz.
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Sugar – only a tiny quantity, to stability the flavour
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Lime juice – for freshness/bitter. Substitute with lemon or a vinegar (it’s solely a small quantity so substitutions are versatile)
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Inexperienced onion – for a little bit of freshness and good bits of inexperienced within the sauce
make Empanada sauce
Two easy steps:
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Roast the tomato and garlic till you get good charred edges which supplies the sauce its particular smokey flavour; then
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Blitz!
Serve with contemporary, do-it-yourself empanadas.
Weep with pleasure.
No recipe video for this one as a result of it’s an additional recipe for the beef empanadas and comparatively straight ahead. Although I can by no means resist if there’s demand, so depart your request beneath if you happen to’d like a recipe video! – Nagi x
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Empanada dipping sauce
Sauce
South American
Directions
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Preheat the oven to 220°C/425°F (200°C fan).
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Roast tomato 20 min – Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, minimize facet up, then roast for 20 minutes.
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Roast garlic 15 min – Add garlic to the tray and roast for an additional quarter-hour till the sides of the tomato are browned. Take away from oven and funky on tray.
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Blitz – Switch to a container that simply suits the pinnacle of a stick blender. Add all remaining elements besides the inexperienced onion. Blitz till easy – about 5 seconds. Add the inexperienced onion and blitz till it is finely chopped.
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Serve with empanadas – or corn chips, vegetable sticks, bread!
Recipe Notes:
Vitamin for entire batch.
Vitamin Info:
Energy: 182cal (9%)Carbohydrates: 13g (4%)Protein: 3g (6%)Fats: 15g (23%)Saturated Fats: 2g (13%)Polyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 596mg (26%)Potassium: 621mg (18%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2057IU (41%)Vitamin C: 38mg (46%)Calcium: 39mg (4%)Iron: 1mg (6%)
Lifetime of Dozer
He doesn’t realise this sauce comes with beefy empanadas. You snooze, you lose Dozer!
