Masa, or dough, is a fundamental part of Argentinean cuisine. Lucky for me, I had the chance to make a variety of masas with the local experts- my homestay family. Over the course of my visit in Buenos Aires, they taught me how to make three classics: empanadas, pizza, and bread.
Empanadas
Relleno (Filling)
carne picada (ground beef), cebolla (onion), cebolla verdeo (spring onion), huevo (egg), caldo de verduras (vegetable bouillon), comino (cumin), pimienta ahumada (smoked peppers), pimienta blanca (white pepper), aceite (oil), manteca (butter)
Filling the Empandas
Pan (Bread)
Pizza with my Homestay
Flan
okay, so maybe Flan doesn´t contain any masa, but I couldn´t help but include a picture since we cooked this as well!
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