#ChefLamon nativokitchenbar ‘s famous “Empanada de Carne”. We make a beef stock, we braise ossobuco (veal’s shank) on that stock and we pull the meat out. We double strain the cooking juice 5 times, and reduce it until is is thick and delicious . We cut perfect potato dices and blanch them on salty water. We caramelize onions. We mix everything together and cool it down (so the juice becomes solid). We make empanada dough with flour, salt, water and rendered beef fat(yes... we buy raw beef fat and tender it ourselves). We close the empanadas by hand, one by one. rosales.ale711, my Mom, taught be how to make the perfect “repulgue”( the crown where both sides of the dough meet when you close the empanada), and I taught chefryanpierce, my CDC, how to make it as well (I honestly think now his “repulgues” are better than mine but SHHH! Don’t tell anyone!). We serve it with a Cumin aioli, because just like my Godfather marcosgomez1212 says: “every good empanada de carne has to have a lot of...