Tucumán-style Empanadas

Place 500 g beef matambre in 1500 ml salted water and simmer over low heat for 120 minutes until tender. Set aside 250 ml of the broth, let the meat cool for 20 minutes, then dice it with a knife into roughly 5 mm cubes.

Finely chop the white onion. Melt 20 g beef tallow together with the oil over medium heat, add the onion and cook for 5 minutes until translucent.

Add the paprika, cumin, ground chili, diced meat, 100 ml of the broth and salt to the onion. Stir and heat through for 5 minutes so the filling stays juicy. Remove from the heat.

Finely chop the hard-boiled eggs and the green onion, then fold them into the warm meat filling. Chill the filling for 20 minutes so it doesn't soften the dough.

For the dough, mix the wheat flour with the remaining beef tallow and 150 ml of warm broth. Knead into a soft, elastic dough, cover and let rest for 20 minutes.

Divide the dough into 10 balls and roll each one out into a 12–14 cm disc. Place the filling in the center, fold the disc in half and seal the edge tightly with 13 pleats (repulgue).

Arrange the empanadas on a baking sheet and bake at 180 °C for 20 minutes until golden brown. Let them rest for 5 minutes and serve hot.