I’m crying now.
No way. Mom, poor baby.
I know. I hate onions.
Hi everyone! I’m Serena.
And I’m Lily, Serena’s mom.
And this is My Kitchen Sink.
And today we’re making empanadas from Argentina because my mom is
from Bueno Aires, but before we get started, if you haven’t subscribed
yet, subscribe below.
For this recipe we spent under $20, which will yield ten empanadas total.
So, you can share with your friends.
Growing up, I was not allowed in the kitchen, so I didn’t pick up
a lot of skills.
So, it was tough when I had a daughter to cook because
obviously I came unprepared to motherhood.
But, as you all will know one day when you have a kid, you figure it out.
The first thing we’re going to do is to mince the onion.
See this is the part that I’m not a professional.
You want to chop?
Give it. Thank you.
You’re welcome.
Please, careful with your fingers.
I’m not very confident in the kitchen.
Yeah, we’re gonna mince this.
This is horrible.
This is horrible, but it’s okay because-
You know what, my mom brought me- bought me- no, I swear to God.
My mom came on a vacation and she bought me this, like when I like,
as soon as I moved to the States, and said, “Keep it.
It’s going to be your best friend.”
And it is.
The onion gadget is your best friend?
Yes, I'm very lonely.
As you can see, it’s all chopped up.
So it’s a much faster way to go cause we’re not really the mincing
onion type of girls.
So, we’ve already pre-boiled hard-boiled eggs.
We’ve cooked hard-boiled eggs. Four of them.
And now we’re gonna peel them and chop them up.
This recipe came from my nanny.
She lived with us since I was a kid 'till the day she died.
She’s part of my family. I call her my second mom.
And because my family was not originally from Argentina, we didn’t know a lot of
Argentinian recipes.
So she brought this recipe into our house.
It’s a little bit off the cuff because she never wrote down the recipe or
anything like that.
Really passed from her to us, and then from me to Serena.
And now in case I forget, we have a video on YouTube to watch.
Exactly.
I’m just the assistant. I don’t really-
Ground beef. Serena.
Yes, ground beef.
Take a regular pan, and you add just a little bit of oil.
You are going to cook the onions first, but don’t let them brown.
And now we’re going to put all the condiments.
And then, this is the trick, so you take these cubes that you normally use
to do broth with.
You take one, and instead of making a broth,
you just take the cube, dissolve it in your hands like that,
and then you sprinkle it over the meat.
Now as you can see, there’s a little bit of liquid.
You don’t want that liquid because then when you put it inside the dough,
this is going to ruin the empanadas.
After you leave it at room temperature 'till it cools down, proceed to put it
inside the-
Tapas.
These tapas are really special and amazing is because on it, it actually says,
“Product from Argentina.”
Which means these are from Argentina, which means these are authentic tapas.
An authentic empanadas Argentinas, very important.
That’s a little too much.
So just, the right amount.
Folding empanadas is called,
I was always very intimidated by it.
I thought it was really difficult, but it’s just really easy.
You just fold it from outside to the inside.
Little by little.
Doesn’t have to look pretty.
It just have to be closed enough so the meat doesn’t come out
when you cook it.
But if it does look pretty, that’s a plus.
That’s a bonus, yeah.
Whenever we leave Argentina it’s a 12 hour flight.
That means I only have once a year I can go
actually have empanadas from my Aunt Diana, alright.
Usually we like pack a bunch for the plane.
This time we took a flight and stopped in Miami for a layover.
And this dog comes over, and it’s the TSA dog.
And I was really young at the time.
I was probably like in my preteens.
And this dog is like jumping on me and playing with me.
And the TSA agent is like, “Hmm.
Do you have anything in your bag?”
We had no idea what- We didn’t have anything.
We were like, “What could it be?”
And they’re like, “You know, do you have any like poultry, meat, fruits.”
And we were like, “Ohhhhhhhh.”
Serena’s trying to still salvage, eat them.
We have to throw this rest because you’re not allowed to bring-
Terrible.
Meat to the country.
The TSA agent was probably so happy with those empanadas.
Why?
Because-
They didn’t eat them.
They might of!
Perfectly like, mine is all over the place.
Okay, we have to bake them because I want to eat them now.
Ta-da!
You put them in the oven at 350.
Just like, peek and if they’re are brown,
take them out.
So we really have no idea how long they cook for.
Just don’t go too far away, just keep peeking, don’t let them burn.
Cause the worst thing is burnt empanadas.
Worst.
How do you say in Spanish, like…
Here they are!
Our empanadas.
Hmmm. Hmmm.
Hmmm.
It's so good.
I’m sorry, do you want me to say something?
I’m just really enjoying my empanada.
We did it!
The reason we like to make empanadas is because it connects us to our culture,
and it’s just something that you never want to forget where you’re from.
And you want to pass it along to your daughter.
I just want to say thank you.
Thank you so much for instilling me everything about our culture because
it’s my identity, it’s who I am.
Thank you guys so much for watching My Kitchen Sink.
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Chow!