Uruguayan Minced Beef Tortas Fritas
Uruguayan Minced Beef Tortas Fritas are a delightful fusion of tender, savory beef enveloped in a crispy, deep-fried dough, hailing from the gaucho traditions of Uruguay. This dish is both comforting and indulgent, perfect for enjoying during rain showers or as a hearty snack.
Ingredients
Tortas Fritas Dough
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 tsp baking powder - fresh for best results
½ tsp salt - sea salt preferred- 3 tbsp lard - or vegetable shortening
⅔ cup water - lukewarm
Minced Beef Filling
1 tbsp vegetable oil
1 medium white onion - finely chopped
2 cloves garlic - minced
250 grams ground beef (minced beef) - lean, grass-fed preferred
½ tsp cumin - ground
¼ tsp paprika- 1 pinch salt - to taste, seasoning
1 pinch ground black pepper - to taste, seasoning- 2 tbsp fresh parsley - chopped
For Frying
- enough for deep-frying vegetable oil - neutral flavor
Instructions
- Prepare the Dough: In a large bowl, combine flour, baking powder, and salt. Add lard and mix until the mixture resembles coarse crumbs. Gradually add lukewarm water, mixing with your hands until a smooth, elastic dough forms.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 20 minutes to relax it before rolling out.
- Prepare the Filling: Heat vegetable oil in a skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Introduce the minced beef, seasoning with cumin, paprika, salt, and pepper. Cook until browned and cooked through. Stir in parsley and remove from heat.
- Shape the Tortas: Roll the rested dough into a log and divide it into equal-sized balls. On a floured surface, flatten each ball into a disk approximately 1/4-inch thick.
- Fill and Seal: Place a spoonful of the beef filling in the center of each dough disk. Fold over to enclose, pressing edges to seal. For added security, use a fork to crimp the edges.
- Fry the Tortas: Heat oil in a deep fryer or large pot to 180°C (350°F). Fry the tortas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Notes
For a spicier kick, add some finely chopped chili peppers to the beef during cooking. To keep the tortas crispy, ensure the oil maintains its temperature and avoid overcrowding the pan.
Nutrition
Calories: 387kcalCarbohydrates: 52gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 456mgPotassium: 354mgFiber: 3gSugar: 1gVitamin A: 739IUVitamin C: 9mgCalcium: 117mgIron: 5mg
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