Argentina argues constantly about empanadas and Salta usually wins. The northern style is cumin-forward, warmed with paprika, cut with ají, and the filling is hand-chopped beef rather than ground — you can tell a salteña by the fact that the meat has texture. This is that seasoning, and it turns out to be the most useful jar in the kitchen section, because what it really is is a superb all-purpose seasoning for anything made of ground or chopped meat and onion.
1 lb chopped beef, 2 large onions cooked soft and sweet, 2 tbsp blend, a handful of green olives, chopped hard-boiled egg. Cool the filling completely before it goes in the dough — warm filling makes soggy empanadas. Also: taco meat, picadillo, meatballs, chili, roasted cauliflower, lentils.
Cumin, sweet paprika, crushed red chili (ají molido), oregano, sea salt, black pepper, clove.
