• Chimichurri with Quebracho’s Empanadas


Chimichurri with Quebracho’s Empanadas


Quebracho’s Empanadas

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup parsley, finely chopped

3-4 cloves garlic, minced

2 small red chilies, de-seeded & finely chopped

3/4 teaspoon dried oregano

Salt, to taste (preferably coarse)

Pepper, to taste


Pre-heat oven to 350 degrees F.

Put the empanadas on a baking pan, and let it cook in the oven for 25-30 minutes.

In a small bowl, mix all other ingredients together.

Let mixture sit for 5-10 minutes allowing the flavors to be released into the oil.

The empanadas are done when it’s golden brown.

Serve Quebracho’s empanadas with chimichurri.


Serves as a side

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