In a pot or skillet, sauté the finely chopped onions in the beef tallow or lard. Add the diced red bell pepper and ground beef, then add the teaspoon of salt. Stir well so the ingredients start to release their juices. Once the beef changes color, season with the spices from the ingredient list. Adjust the seasoning to taste, but it's important to do it at this stage. Once the filling is ready, let it cool completely.

For the dough: Place the flour on your work surface in a mound with a well in the center. Dissolve the teaspoon of salt in the hot water to make a brine. Pour half of the brine into the well and add the beef tallow or lard. Dissolve the fat, then add the remaining brine and start kneading. Once you have a smooth dough, divide it in two and shape each half into a log. Cut each log into 12 pieces to make 24 balls for the empanada wrappers.