Salmuera:
1 tablespoon salt
4 cups water

Dough:
3 ¼ pounds organic all-purpose flour
10 1/2 ounces melted pig fat

Filling:
2 1/4 pounds grass-fed beef tenderloin, trimmed
3 1/4 pounds white onion
1 pound butter or “cow fat”
1 tablespoon sea salt flakes
3 tablespoons Spanish sweet pimentòn
2 tablespoons cumin
2 tablespoons coarse sun-dried aji chile powder
3/4 cup boiling water
1 pound scallions (cebolla de verdeo)

For the salmuera: Add salt to water. For the dough: Place the flour in a mixer with a dough hook and pour the warm pig fat. Start in slow motion and slowly add the salmuera as much as the dough “needs” it. Once the dough is silky and smooth, you can turn it off and reserve for about an hour wrapped in film and refrigerate. Flatten the dough until it is thin enough without breaking. Cut in circles 2.5 inches in diameter. For the filling: Freeze the meat for 1 hour so it is easier to cut. With a sharp knife, cut the tenderloin and the onions brunoise, separately. Toast all the dry condiments and add them to the boiling water with the salt. Cook the onions in the butter or cow fat until transparent and add the meat. Mix with a wooden spoon for 2 minutes. Turn the burner off and add the liquid and the scallions. Stir. Chill the filling in a baking sheet to stop the cooking process. Refrigerate for 2 hours. Assemble the empanadas using the preparation as cold as possible so that the juices will stay in the mixture and be more flavorful. Place the circle of dough in the palm of your left hand, place a spoonful of the filling and close quickly making a “repulgue,” a rope-like edge. Place each empanada on a baking sheet and bake at 400 degrees until the dough is browned, about 12 minutes.