These empanadas are a specialty of the region of Tucumán, and they are quite different than numerous empanadas found in Buenos Aires. The dough is made with wheat flour and beef fat, and it is then usually filled with beef, chicken, or tripe, along with other ingredients such as raisins, onions, hard-boiled eggs, paprika, and cumin. Authentic Tucumanas should be baked in a clay oven, and it is best to enjoy them with a glass of local wine on the side. Nice
