- 400g chuck roll
- 700g chopped onion
- 1 chopped bell pepper
- 1 chopped green chili
- 4 minced garlic cloves
- 2 tablespoons ground cumin
- 500g flour
- 200cc water
- 1 tablespoon salt
- 80g melted beef fat
For the stuffing, chop the meat with a knife, in the smallest pieces possible.
In a pot with a little olive oil, let the onion, bell pepper and garlic “sweat”. Add the chili, cumin and meat. Mix well, cook for 5 minutes, cover and turn off the heat. The inertia of the heat will finish cooking the meat and it will be very juicy (leave covered for 20 minutes). Allow it to cool fully before stuffing.
Form the dough with the ingredients and let it rest for half an hour. Then, divide the dough and roll it forming disks with the help of a stick.
Assemble the empanadas and bake at moderate temperature in a preheated oven until golden brown, it will take from 12 and 20 minutes, depending on the oven.
Serve hot; try adding a some lemon juice after the first bite!