Ronaldo Linares emphasizes that empanada fillings should be moist yet not wet to avoid soggy dough, while ensuring rich flavor through precise seasoning.
When looking for the right consistency for empanada filling, it's essential that the mixture is chunky rather than smooth, making it easy to work with.
Cooking the filling properly helps absorb excess juice, and tasting as you go allows for adjustments, ensuring the right balance of flavors in the final product.
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