2 ounces (1/4 cup) lard or vegetable shortening, melted
3 cups flour, plus more as needed for kneading and rolling out the dough
1 cup hot water
3 tablespoons neutral oil, plus extra for baking and/or frying
1½ pounds ground beef
1 red onion, finely diced
2 cloves garlic, minced
¼ cup minced Spanish olives
2 red holland chili peppers, minced (optional)
2 sun-dried tomatoes, minced
2 teaspoons cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon annato powder (optional)
¼ teaspoon chili de árbol (optional)
¼ teaspoon sugar
½ teaspoon salt
¾ cup water
3 tablespoons tomato paste
8 ounces cheese of your choosing—we used sharp cheddar, but any good melting cheese can work