Empanadas de Carne Seca

Place the carne seca in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until rehydrated and tender. Drain the carne seca and let it cool slightly, then shred it finely.

Heat a small amount of vegetable oil in a large skillet over medium heat. Add the white onion and cook until softened, about 5 minutes. Add the garlic cloves and serrano chile, cooking for another 2 minutes until fragrant.

Stir in the diced Roma tomatoes and cook until they break down and release their juices, about 8-10 minutes. Add the shredded carne seca, chopped cilantro, and 5 grams of salt. Mix well and simmer for 10 minutes, allowing the flavors to meld. Remove from heat and set aside to cool.