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Empanadas de Carne Tipo Salteñas

Cooking up a homemade lasagna is a labor of love. This particular dish really gets the meat (made from plants) to cheese to sauce ratios just right, and doesn’t skimp on the heartiness. This recipe calls specifically for San Marzano tomatoes, which add a big hit of bold flavor and sweetness, without the acidity of many other tomato varieties.

A word about San Marzano tomatoes, because you may have heard people rave about them for tomato sauces. The San Marzano is a variety of the plum tomato, but it is decidedly different from the Roma tomatoes you see everywhere. The San Marzano is two to three inches long, and narrower than the Roma. If you take your index finger and touch your thumb, that circular space is about how big around they are. They aren’t plump like Romas, and in fact look a little scrawny. But they are packed with flavor.

5 porciones
40 minutos


  • 120 gramos de atún en trozos al natural
  • 300 gramos de queso crema
  • 200 gramos de queso azul
  • 100 gramos de aceitunas negras picadas
  • 100 gramos de nueces
  • 50 gramos de manteca
  • 6 huevos
  • 5 cucharadas de harina leudante
  • 3 cucharadas de Mayonesa
  • 2 cucharadas de azúcar


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