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