In order to prepare the filling, we will be cooking 3 lbs of brisket and 5 lbs potato, which we will combine with the guiso, detailed below.

Brutallll! The brisket should be cut into 1” wide strips with the fat removed and and boiled in a large pot along with ¼ Vidalia onion, 2 shallots, a pinch of salt and a dash or two of cumin. Once cooked, the strips should be shredded by hand to the chef’s desired consistency.

Papassss! Potatoes should be boiled, peeled, and mashed. Extremely smooth mashing, as when preparing mashed potatoes is not necessary, as a variation in textures within the empanada filling is a good thing. Salt and pepper to taste.

Guisooo! The guiso is the secret to a good empanada: 2 vidalia onions should be chopped chopped along 3 bunches of scallions and fried in 1/3 cup oil until the onions become translucent and lose their pungency. 4 plum tomatoes should be chopped and added halfway through cooking, as tomatoes cook faster and we want them to retain more of their moisture than they otherwise would.

Once these three components have been prepared they should all be mixed until an even consistency is reached.