That is an empanada sauce created particularly for serving with the do-it-yourself empanadas I shared right this moment. Loosely based mostly 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 needs 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 all the things an empanada needs to be!
However it is good to have one thing moist to dip empanadas into as a result of the truth is that there’s solely so juicy you may make the empanada filling with out compromising the crispiness of the bottom. Empanadas will not be like, say, Aussie meat pies which have molten gravy fillings.
Whereas the beef empanada recipe contains varied easy sauce choices, this empanada sauce was created particularly and is by far one of the best!
Components in empanada sauce
This empanada sauce relies on a standard Colombian sauce referred to as hogao and is made with tomato that’s roasted till charred for lovely 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 preserve them complete.
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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 steadiness 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
Tips on how to make Empanada sauce
Two easy steps:
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Roast the tomato and garlic till you get good charred edges which provides 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 under 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, reduce aspect up, then roast for 20 minutes.
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Roast garlic 15 min – Add garlic to the tray and roast for one more 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 matches the top of a stick blender. Add all remaining components besides the inexperienced onion. Blitz till clean – 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 complete batch.
Vitamin Data:
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!
