In December 2022, Argentina secured a place in futbol history with a historic win—and sports fans around the world celebrated.
Just three of the Hilton team members who cheered on their favorite team happened to be Hilton chefs, who shared with us the traditional Argentinian dishes they toasted with after the big win.
Milanesas - FYR, Hilton Columbus Downtown
When it comes to making Argentinian food at home, Chef Sebastian La Rocca shares that milanesas are a great place to start— and it was one of the dishes he celebrated with after the win.
“We made Milanesas with the family,” La Rocca said. “This is one of the top Argentinian classics. It refers to a thin cut of meat. In this case, beef that is breaded and pan-fried, then served with French fries or salad or your favorite puree,” he said.
- For the egg mix:
- 3 eggs
- 3 garlic cloves chopped
- 1 tbsp of chopped parsley
- 1 tsp of Dijon mustard
- ½ cup of milk
- 1 tsp of paprika
- ½ tsp of salt
- For the Milanesas:
- 4 top round steaks around 4 oz each
- 2 cups breadcrumbs
- 2 lemons
- Oil for frying the milanesas
- ½ cup flour
- For the egg mix:
- Mix all ingredients and reserve.
- For the Milanesas:
- Pound the beef with a meat tenderizer, dredge in the flour/shake to get the extra flour off. Add to the egg mix. Let rest inside the fridge for three hours.
- Remove the beef from the egg mix, cover with breadcrumbs and place in the fridge for two hours.
- Heat the oil and fry the milanesas until golden brown (~1 ½ mins on each side). Serve with lemon, salad, French Fries or puree. Then enjoy!
Corn Empanadas — Hilton Rio De Janeiro Copacabana
Executive Chef Pablo Ferreyra at Hilton Rio De Janeiro Copacabana celebrated the milestone with empanadas.
“We have different Argentinian sauces like chimichurri and salsa crilla and some types of Argentinian meat cuts like bife de chorizo and tapa de asado,” he said. “The passion comes through the fresh products that come from Argentina, such as meat and special flour.”
- 1 tbsp butter
- 1 tbsp plain (all-purpose) flour
- 9 oz/1 cup of creamed corn
- 3½ oz/½ cup tinned white corn kernels, drained and rinsed
- 3½ oz/½ cup tinned corn kernels, drained and rinsed
- 1¼ oz/¼ cup coarsely grated provolone
- sea salt and freshly ground black pepper
- 1 egg, beaten
- For The Dough:
- 1 tsp salt
- 6 fl /¾ cup ice water
- 1 lb 2 oz plain (all-purpose) flour, plus extra for dusting
- 9 oz butter, melted
- To make the empanada dough, combine the salt and water in a small bowl and stir until the salt is dissolved.
- Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix).
- Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using. Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2-mm thick circle.
- Cover and set aside for a further 1 hour. Use a pastry cutter to cut out 12-cm (4¾ in) circles of dough, stacking the circles as you go, until you have 24 circles.
- To make the filling, melt the butter in a small saucepan over medium heat. When the butter starts to sizzle, stir through the flour and cook for 1 minute, or until a paste forms. Stir through the creamed corn and cook for 2–3 minutes, until thickened, then stir through both corn kernels and the provolone. Season with salt and pepper, transfer to a bowl and set aside to cool.
- Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
- Place about 1½ tablespoons of the corn mixture in the center of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Alternatively, you can fold the empanadas like large tortellini by folding the pastry over the filling and bringing the two corners round to meet each other. Lightly wet the corners and press firmly to seal. Brush the tops of the empanadas with beaten egg, then bake for 15–20 minutes, until puffed and golden.
- Serve with chimichurri sauce.
Beef Empanadas — Hilton Buenos Aires
Executive Chef Emiliano Sabino at Hilton Buenos Aires has led kitchens all over Latin America and says he celebrated Argentina’s win at an asado, which he says is “always the best way to celebrate joy in Argentina.”
One dish served at an asado are beef empanadas, savory pockets of roast beef with egg, onions and spices.
- 1 kg roast beef cut with knife
- ½ kg green onions
- 1 head of garlic
- 1 red pepper
- 6 hard-boiled eggs
- Raisins (optional)
- Pitted olives
- A pinch of ground chili pepper
- A pinch of cumin
- Salt and pepper
- 2 white onions
- In a big stockpot sauté the onions and garlic until it begins to brown. Then add the beef, the chili pepper and the seasoning. If you want you can add ½ a cup of meat broth to highlight the flavors.
- Cook until the meat is ready, remove from the heat and add the raisins and olives.
- Put all the preparation in a casserole and put the chopped eggs on it. Do not mix the preparation.
- Let it cool for 4 hours in the fridge.
- Spoon about 1 tablespoon meat mixture into the middle of each turnover disk. Fold in half over filling to form a half moon and pinch to seal.
- Cook in the oven in its maximum temperature for 15 minutes.