For the filling: Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes.
Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes.Then, gently crack the eggs all over and peel them under running water.
Pat, dry with a paper towel, and places them into a bowl. Using a fork, minced the eggs; cover with plastic wrap, and store in the refrigerator until ready to use.
In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.
Reduce heat to low, cover, and simmer, occasionally stirring until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.
Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick).Taste and adjust seasoning if needed.
Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).
Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.
For the dough: Whisk the cornmeal, yuca starch, and 3 teaspoons of kosher salt in a very large bowl. Make a well in the center of the cornmeal mixture and add the butter, milk, cheese, and egg.Work the wet mixture into the cornmeal mixture aiming for a soft and smooth dough if more liquid is needed, a little more milk. Cover and refrigerate until ready to use.