00:00Crying.
00:00Uh-oh, no way.
00:02Pobrecito.
00:03I know, I hate onions.
00:06Hola everyone, I'm Serena.
00:08And I'm Lili, Serena's mom.
00:09And this is My Kitchen Sink.
00:11And today we're making empanadas from Argentina
00:13because my mom is from Buenos Aires.
00:15Before we get started, if you haven't subscribed yet,
00:18subscribe below.
00:19For this recipe, we spent under $20,
00:22which will yield 10 empanadas total,
00:25so you can share with your friends.
00:26Growing up, I was not allowed in the kitchen,
00:29so I didn't pick up a lot of skills.
00:31So, it was tough when I had a daughter to cook
00:34because, honestly, I came unprepared to mother her.
00:38But, as you all will know, one day when we have a kid,
00:41you figure it out.
00:42The first thing we're going to do is to mince the onion.
00:47See, this is the part that I'm not a professional.
00:50Do you want to chop?
00:51Dale, gracias.
00:52Yeah, please, careful with your fingers.
00:55I'm not very confident in the kitchen.
00:59Yeah, we're going to mince.
01:00This is horrible.
01:01This is horrible.
01:02This is horrible.
01:02But it's okay because, you know what?
01:04My mom brought me the bomb.
01:05No, I started to go.
01:06My mom came on a vacation.
01:07She bought me this.
01:09Like, as soon as I moved to the States,
01:12I said, keep it.
01:13It's going to be your best friend.
01:15And it is.
01:17The onion gadget's your best friend.
01:19Yes.
01:20I'm very lovely.
01:22As you can see, it's all chopped up,
01:24so it's a much faster way to go
01:25because we're not really the mincing onion type of girls.
01:30So we've already pre-boiled hard-boiled eggs.
01:34We've cooked hard-boiled eggs.
01:35Four of them.
01:36And now we're going to peel them and chop them up.
01:37This recipe came from my nanny.
01:40She lived with us since I was a kid
01:42till the day she died.
01:43She's part of my family.
01:44I call her my second mom.
01:46And because my family was not originally from Argentina,
01:48we didn't know a lot of Argentinian recipes.
01:50So she brought this recipe into our house.
01:53It's a little bit off the cuff
01:54because she never wrote down a recipe or anything like that.
01:57It really passed from her to us
01:59and then from me to Serena.
02:02And now in case I forget,
02:03we have a video on YouTube to watch.
02:06Exactly.
02:06I'm just the assistant, I don't really.
02:08Ground beef.
02:09Serena?
02:10Si, ground beef.
02:11Take a regular pan and you add just a little bit of oil.
02:14You are going to cook the onions first,
02:17but don't let them brown.
02:19And now we're going to put all the condiments.
02:21And then, this is the trick.
02:23So you take this cube that you normally use to do broth with.
02:27You take one and instead of making a broth,
02:30you just take the cube,
02:31dissolve it in your hands like that
02:33and then you sprinkle it over the meat.
02:36Now, as you can see, there's a little bit of liquid.
02:39You don't want that liquid
02:41because then when you put it inside the dough,
02:43this is going to ruin the empanadas.
02:46After you leave it at room temperature until it pulls down,
02:49proceed to put it inside the tapas.
02:52These tapas are really special and amazing.
02:56It's because on it, it actually says,
02:58Producto de Argentina,
02:59which means these are from Argentina,
03:01which means these are authentic tapas
03:03and authentic empanadas Argentinas.
03:06Very important.
03:07That's a little too much.
03:09It's just the right amount.
03:11Folding empanadas is called
03:13I was always very intimidated by it.
03:16I thought it was really difficult,
03:18but it's just really easy.
03:20You just fold it from outside to the inside,
03:22little by little.
03:23It doesn't have to look pretty.
03:24It just has to be close enough
03:26so the meat doesn't come out when you cook it.
03:28But if it does look pretty, that's a plus.
03:30That's a plus, yeah.
03:31Whenever we leave Argentina, it's a 12-hour flight.
03:34That means I only have once a year
03:35I can go actually have empanadas from my Tia Diana, right?
03:39Usually we like pack a bunch for the plane.
03:42This time we took a flight and stopped in Miami for a layover.
03:46And this dog comes over and it's the TSA dog.
03:49And I was really young at the time.
03:50I was probably like in my pre-teens.
03:52And this dog is like jumping on me and playing with me.
03:55And the TSA agent is like, hmm.
03:58Do you have anything in your bag?
03:59We have no idea what.
04:00We didn't have anything.
04:01We were like, what could it be?
04:03And they're like, you know,
04:03do you have any like poultry, meat, fruits?
04:07And we're like, oh.
04:09Serena's trying to sell some and eat them.
04:12And we have to throw the rest
04:13because we're not allowed to bring
04:15terrible meat to the country.
04:17The TSA agent was probably so happy
04:19with those empanadas.
04:22Why?
04:23Because they didn't eat them.
04:24They might have.
04:25Yeah.
04:26This is perfectly like, mine is like all over the place.
04:29Okay, we have to bake them
04:30because I want to eat them now.
04:32Ta-da.
04:34You put them in the oven at 350.
04:36Just like peek.
04:37And if they're brown, take them out.
04:39So we really have no idea how long they cook for.
04:43Just don't go too far away.
04:45Just keep peeking and don't let them burn.
04:47Because the worst thing is burned in my ass.
04:49Worst.
04:53Acá están.
04:54Acá están.
04:56Nuestros empanadas.
05:06It's so good.
05:07I'm sorry.
05:08Did you want me to say something?
05:09I'm just really enjoying my empanada.
05:12Lo hicimos!
05:13The reason we like to make empanadas is because it connects us to our culture.
05:18And it's just something that you never want to forget where you're from.
05:22And you want to pass it along to your daughter.
05:25I just want to say muchas gracias.
05:27Thank you so much for instilling me everything about our culture.
05:31Because it's my identity.
05:32It's who I am.
05:36Thank you guys so much for watching my kitchen sink.
05:38For more videos, click here.
05:40To subscribe, click here.
05:42And for the full recipe, click below.
05:46Ciao!
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