Argentine Beef Empanada Filling with Gluten-Free Dough

Instructions

1. 1Place a large (e.g., 30.48 cm) skillet over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 2 tablespoons of olive oil to the skillet and let it heat for 1 minute until it appears shimmering.
2. 2Add the about 450 g of ground beef to the hot olive oil in the skillet. Using a wooden spoon or spatula, break the beef into small, crumbly pieces. Cook for 6-8 minutes, stirring occasionally, until the beef is fully browned and no pink remains, reaching an internal temperature of 71°C.
3. 3Add the 1 medium onion, finely chopped into 0.635 cm pieces, and the 1/2 medium red bell pepper, finely chopped into 0.635 cm pieces, to the skillet with the browned beef. Continue to cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and become translucent.
4. 4Stir in the 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the beef and vegetable mixture. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour the 1/4 cup of beef broth into the skillet. Bring the mixture to a gentle simmer over medium heat. Continue to cook for 10-12 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened.
6. 6Remove the skillet from the heat. Stir in the 2 large hard-boiled eggs, chopped into 0.635 cm pieces, the 1/4 cup of green olives, chopped into 0.635 cm pieces, and the 2 tablespoons of raisins. Mix all ingredients thoroughly to combine.
7. 7Transfer the empanada filling to a heatproof bowl or shallow dish. Allow the filling to cool completely to room temperature for at least 30 minutes before using it to fill empanadas; this prevents the dough from becoming soggy and makes the filling easier to handle.

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