Non-Vegetarian Argentinian Recipes
Browse 10 non-vegetarian Argentinian recipes — with photos, cook times and nutrition. Find an easy non-vegetarian Argentinian dish for tonight.
Asado
Smoky, char-kissed beef cuts, spicy chorizo, and tender morcilla come together in this classic Asado, where the fire does most of the work. The slow-burning wood imparts deep, earthy notes to the meat, while a light dusting of garlic powder adds just enough punch to keep every bite lively. Patience is key—letting the coals settle and the meat sear undisturbed ensures a juicy interior and a perfect crust. This isn’t just a meal; it’s a ritual worth mastering for the rich, caramelized flavors that linger long after the last bite.
Alfajores
Alright, folks, let's talk Alfajores! A delicious treat straight from Argentina that will make your taste buds dance. Here's how you can make them at home: First off, I gotta share a little mishap I had the first time I made these. I accidentally used salted butter instead of unsalted, and let me tell you, it was not a tasty situation! So, make sure you use unsalted butter for a sweet outcome. Now, a handy tip for you: when chilling the dough, wrap it tightly in plastic wrap to prevent it from absorbing any funky odors from your fridge. Trust me, you don't want your Alfajores tasting like last night's garlic pasta! Alright, let's get down to business. Cream together the butter and sugar until nice and fluffy. Don't be shy with that elbow grease! And when rolling out the dough, don't be afraid to sprinkle a little extra flour to prevent sticking – it's a sticky situation you want to avoid. Once you've assembled these little sandwiches of heaven, be generous with the dulce de leche filling – the more, the merrier! And when rolling the edges in coconut flakes, make sure to give them a good press to really make those flakes stick. There you have it, folks – homemade Alfajores that will have you coming back for more! Enjoy every bite of these irresistible treats.
Locro
Locro is a deeply satisfying Argentinian stew, a rustic medley of tender beef, pork, and smoky chorizo, studded with creamy white corn, hearty beans, and sweet pumpkin. The slow simmer melds the ingredients into a rich, velvety broth, where the earthy depth of paprika and the subtle sweetness of the vegetables create a harmonious balance. Worth the time and care, this dish is a celebration of tradition—perfect for chilly evenings or gatherings where comfort is the main course.
Choripán
Alright folks, gather 'round for a taste of Argentina with my delicious Choripán recipe! Now, let me tell you about the time I accidentally burnt the chorizo to a crisp because I got too caught up in a story someone was telling me. Always keep an eye on your grill, folks! Here's a pro tip for you: before grilling the chorizos, prick them with a fork to let some of the fat escape. This will prevent flare-ups and ensure your sausages cook evenly. So, grill your chorizos until they're nice and juicy, about 10-15 minutes. While they sizzle away, toast your crusty bread rolls until they're golden and crispy. Then, slice those chorizos open, stuff them into the rolls, and slather on a generous amount of tangy chimichurri sauce. And there you have it - a mouthwatering Choripán that'll transport you straight to the streets of Argentina. Enjoy, my friends!
Fainá
Alright folks, let's talk about Fainá, the crispy chickpea flour flatbread that will make your taste buds dance! Here's how you can whip it up in your own kitchen. Prepare the batter by whisking together chickpea flour, water, salt, and pepper. Pro tip: let it sit for at least 4 hours to really let those flavors mingle. Now, onto my little anecdote - one time, in my rush, I forgot to let the batter rest and let me tell you, the taste was not the same! Patience is key, my friends. Preheat your oven to 220°C (430°F) and pour some olive oil into a round baking dish. Pop that dish in the oven to heat up the oil - this will give your Fainá that extra crispiness. Here's a unique tip for you: sprinkle some cumin or smoked paprika into the batter for a flavorful twist! Pour in your batter and bake for 25-30 minutes until it's a beautiful golden hue. Slice it up, serve it hot, and if you're feeling fancy, add a sprinkle of black pepper on top. Voilà, you've got yourself a delicious snack or meal. Enjoy!
Carbonada Criolla
Carbonada Criolla is a hearty Argentinian stew where tender beef cubes simmer in a rich, slightly sweet broth infused with smoky bacon, earthy vegetables, and a touch of dried fruit for depth. The dish balances tender meat with a velvety texture from slow-cooked potatoes and pumpkin, while the caramelized edges of the beef add a deep, savory contrast. A splash of red wine elevates the flavors, rounding out the dish with subtle complexity. Worth making for its comforting, nostalgic warmth—perfect for cozy nights when only a bowl of tradition will do.
Dulce de Leche
Dulce de Leche is a velvety, slow-simmered caramel sauce born from the slow reduction of milk and sugar, yielding a rich, golden spread with deep, toasty sweetness. Its luscious texture—thick yet pourable—clings to spoons and pastries alike, while a hint of vanilla adds a fragrant warmth. Worth the patient stirring, this Argentinian classic transforms simple ingredients into a decadent topping for cookies, ice cream, or even toasted bread.
Empanadas
Golden, flaky empanadas are a cornerstone of Argentine cuisine, their crisp pastry encasing a rich, savory filling of caramelized onions, spiced ground beef, and briny olives. The dough, lightly dusted with paprika for warmth and color, bakes into a delicate yet sturdy shell that yields to tender, juicy meat with each bite. Whether folded into half-moons or pleated into intricate edges, these handheld pies are as satisfying to look at as they are to devour. A few minutes in the oven transforms simple ingredients into a dish that’s bold in flavor and impossible to resist.
Matambre a la Pizza
Matambre a la Pizza transforms a simple flank steak into a vibrant, crowd-pleasing dish by topping it with melted cheese, olives, and a touch of tangy sauce before finishing it on the grill. The result is a perfect balance of tender beef, gooey melted cheese, and briny olives, with a subtle char that adds depth to every bite. This isn’t just another steak recipe—it’s a playful twist on pizza night, where the grill does the work while the toppings deliver bold, savory flavors. Worth making for its simplicity, versatility, and the way it turns a weeknight meal into something special.
Milanesa
Hey there, hungry foodies! Today, I'm gonna show you how to make the ultimate comfort food: Milanesa. It's all about that crispy, golden crust on a juicy beef cutlet. Here's how you do it: First things first, season your cutlets with salt and pepper. Then comes the fun part - breading! Dip those bad boys in egg, then coat them with a mix of breadcrumbs, parsley, and garlic. Trust me, it's gonna be epic. Now, heat up some oil in a pan and get ready to fry these babies. Pop them in and let them sizzle until they're beautifully golden and cooked through. It should take around 3-4 minutes per side. Anecdote time: I once mistook sugar for salt while making Milanesa. Let's just say it was a sweet disaster! Pro tip: For extra crunch, try adding a sprinkle of grated Parmesan cheese to your breadcrumb mixture. You can thank me later. Get ready to enjoy a taste of Argentina with this crispy, flavorful Milanesa. Bon appétit!