Like in the classic Argentine empanada: we grind and mix the spices, including native spices. For this spicy version, we include ground chilies and smoked chilies like chipotle and morita. We tenderize our Angus brisket and cut it into cubes with a knife. In a base of fat, we sauté white onions, add the spice mix, the cooking broth, and the Angus meat cubes. After a couple of hours of cooking, we introduce cubed boiled eggs and finely chopped chives.