Directions

Cook the meat for a few minutes on each side in a large frying pan, at high heat. Remove it once it is seared, and cook the thinly cut onion along with the crushed garlic in the same fat left by the meat in the frying pan. Reduce the heat and cook until the onions start to caramelize.

Meanwhile, cut the skirt steak into small pieces with a knife, taking care to keep all the juice that comes out of the meat. Add the knife-cut meat to the onions and cook for a few more minutes. Season with paprika, cumin, ground chili, salt and pepper. In order to obtain an even juicier filling, a few tablespoons of tomato concasse can be added. Let cool, and then assemble the empanadas.

Paint with egg wash and bake in hot oven.

For the criolla sauce:

Chop the vegetables in brunoise. Add the parsley, the vinegar, and finally the olive oil. Correct the salt and pepper seasoning.