Argentinian Tapas

Ingredients

While Spanish tapas are typically served as small plates to accompany drinks, Argentinian tapas are often heartier and more substantial. The Argentinian version incorporates traditional Argentine ingredients such as beef, chimichurri sauce, and empanada fillings, giving it a distinct flavor profile that sets it apart from its Spanish counterpart. We alse have the original recipe for Tapas, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving
• Empanada dough, for serving Empanada dough, for serving
• Filling options for empanadas: beef, cheese, ham and cheese, spinach and cheese, or corn Filling options for empanadas: beef, cheese, ham and cheese, spinach and cheese, or corn

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
2. 2.
   In the same skillet, add the sliced bell pepper, onion, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Return the beef to the skillet and add the red wine vinegar, soy sauce, paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the flavors are well combined.
4. 4.
   Serve the Argentinian tapas with chimichurri sauce and empanadas filled with your choice of filling.

Treat your ingredients with care...

• Beef — For tender and flavorful tapas, choose a tender cut of beef such as sirloin or ribeye. Slice the beef thinly against the grain to ensure tenderness.
• Chimichurri sauce — Prepare the chimichurri sauce in advance to allow the flavors to meld together. It can be made with fresh herbs like parsley, oregano, garlic, vinegar, and olive oil.
• Empanada dough — If making your own empanada dough, ensure it is rolled out thinly and evenly for a crispy texture. Alternatively, store-bought empanada dough can be used for convenience.
• Filling options — Experiment with different fillings for the empanadas to cater to various tastes. Traditional options include beef, cheese, ham and cheese, spinach and cheese, or corn.

Tips & Tricks

• To add an extra layer of flavor, marinate the beef in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• Serve the tapas with crusty bread or toasted baguette slices to soak up the delicious juices.
• For a vegetarian version, substitute the beef with grilled portobello mushrooms or tofu.
• Add a touch of heat to the tapas by sprinkling some red pepper flakes or serving them with a side of spicy salsa.
• Don't forget to garnish the tapas with fresh herbs like parsley or cilantro for a pop of color and freshness.

Serving advice

Serve the Argentinian tapas as a main course for a casual dinner or as part of a larger spread for a social gathering. Arrange the tapas on a platter and drizzle them with chimichurri sauce for an authentic touch. Accompany them with empanadas and a side of mixed greens for a complete and satisfying meal.

Presentation advice

For an eye-catching presentation, arrange the tapas on a wooden serving board or a colorful ceramic platter. Garnish with fresh herbs and sprinkle some paprika for a vibrant touch. Serve the empanadas in a separate basket or on a decorative plate to add variety to the presentation.