Pork Empanadas

Recipe View Prepare the Pork Filling: In a large pot, combine the pork roast with water, ensuring the meat is fully submerged. Add the quartered onion, garlic cloves, salt, dried oregano, ground cumin, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer and cook for approximately 1 1/2 hours. While the pork is simmering, proceed with preparing the empanada dough. (Prep time: 10 minutes, Cook time: 1.5 hours)

Recipe View Craft the Empanada Dough: In a mixing bowl, sift together the all-purpose flour, masa harina, baking powder, and salt. Incorporate the lard into the dry ingredients, ensuring it is well combined. In a separate bowl, whisk the egg and milk together. Create a well in the center of the dry ingredients and pour in the egg mixture. Use a fork to gradually combine the wet and dry ingredients until a dough forms. Divide the dough into 16 equal pieces and roll each piece into a ball. Place the dough balls in a covered container and refrigerate. (Prep time: 20 minutes, Chill time: 30 minutes)

Recipe View Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C). (Prep time: 5 minutes)

Recipe View Shred the Pork and Add Salsa: Once the pork has simmered for 1 1/2 hours, remove it from the liquid and transfer it to a baking dish. Bake the pork in the preheated oven for 1 hour, or until it is tender enough to shred easily with a fork. Remove the pork from the oven (keeping the oven turned on) and shred it into small pieces. Mix the shredded pork with the chipotle salsa. (Prep time: 10 minutes, Cook time: 1 hour)

Recipe View Prepare Baking Sheet: Lightly grease a baking sheet to prevent the empanadas from sticking. (Prep time: 2 minutes)

Recipe View Assemble the Empanadas: On a lightly floured surface, flatten a piece of dough with the palm of your hand. Use a rolling pin to roll out the dough into a 5-inch circle, approximately 1/8-inch thick. Place 2 to 3 tablespoons of the pork filling in the center of the dough circle. Brush the edges of the dough with milk. Fold the dough over the filling to create a turnover shape. Pinch the edges together to seal, then crimp them with a fork for added security and a decorative touch. (Prep time: 30 minutes)

Recipe View Bake the Empanadas: Place the assembled empanadas on the prepared baking sheet. Repeat the filling and shaping process with the remaining dough. Leftover filling can be frozen for future use or used as a filling for tacos, tamales, or burritos. Bake the empanadas in the preheated oven until they are golden brown, about 20 minutes. Remove the baked empanadas to a wire rack and allow them to cool for approximately 5 minutes before serving warm. (Prep time: 5 minutes, Cook time: 20 minutes)