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April 25, 2024 #Aperitives

Charqui de LLama Empanadas

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24 Hours


  • 250 g of llama jerky
  • ¼ cup butter
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 1 teaspoon chili color or sweet paprika
  • ½ teaspoon ground cumin
  • Salt to taste
  • Pepper to taste
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup melted butter
  • ¼ cup of white wine.
  • Step 1 - For the stuffing: Place the jerky in a pot and cover with cold water; bring to a boil and cook for 20 minutes. Remove from the heat, drain the excess water and shred the meat. Reserve the meat and the cooking broth.
  • Step 2 - In a frying pan, heat the butter with the oil over medium heat and sauté the onion until transparent. Add the reserved charqui de llama, aji de color, cumin, salt and pepper. Mix well and add a little of the charqui cooking broth in case the stuffing is too dry. Remove from heat and keep refrigerated, ideally 24 hours.
  • Step 3 - For the dough: Sift the flour with the baking powder and salt on a smooth surface. Make a crown in the center, add the butter, wine and a little warm water. With a wooden spoon quickly mix all the ingredients, adding enough warm water to form a dough; knead for 5 minutes, until it is smooth and flexible. Wrap the dough in a kitchen towel to keep it warm and let it rest for 15 minutes.
  • Step 4 - To form the empanadas: Divide the dough into 12 equal pieces. Working with one piece at a time, stretch the dough into a circle of 20 cm and a thickness of ½ cm. In the center of each circle place a little of the llama jerky filling and fold the dough over the filling to form the empanadas; set aside.
  • Step 5 - Fry the empanadas in reserved deep oil in small batches until lightly browned. Remove excess oil with paper towels and serve immediately.