Chimmichurri is a souce made mainly with herbs well is used as a marinade grilled meat. It is originally from Argentina, but is also used in Uruguay. 1  cup   fresh parsley 1½ spoon  fresh oregano 1  spoon  fresh thyme 1  tea spoon  fresh rosemary 2  spoon wine vinegar 1  cup  olive oil 1  or 2  bay leaf ½  spoon garlic 2  spoons  water red pepper powder salt and... Read More

How to do it ? The Crust. Make a “salmuera” with the water and salt.Put the flour in a bowl and in the middle the fat and the “salmuera”.  Mix just until the dough comes together and can be formed easily into a ball. Let it rest. Extend it and make circles of 8-10 cm of diameter and 3mm thick. The Filling. Chop the onions very thin, salted in the fat until its transparent. Add the meat and mix. Add the cumin, powder pepper, salt and the black pepper. Add the fresh oregano Place a green olive in each empanada and also a piece of hard egg. Close the empanadas and place them on a oven pan and cook them in high temperature... Read More