Recipe Swap

Filling~

1/2 lb. pork loin roast with Little kosher salt to taste
1/2 to 1 tsp. cumin toasted
1/2 tsp. cilantro leaves
1 tsp. cooking oil
3 T. roasted corn
1  to 2 garlic cloves chopped fine
1/4 c. onion finely chopped
Empanada dough or frozen dough
1/4 c. Jack cheese shredded
Canola oil for frying

~Empanada Dough

1 c. masa harina (fine corn flour
1 tsp. kosher salt

1/2 to 1 tsp. garlic granular

1 c. warm water

Filling~medium pot –place pot -cover with cold water-bringing to boil- cover - simmer 40 minutes or tender. Allow meat to cool in broth until easy enough to handle. Remove meat - shred with fork- fingers or food processor.  Fill little into dough –seal well –fry –salt the outsides after cooking if you like or use salt inside  with the meat if U prefer.

Empanada Dough ~mix masa ñ seasonings together in bowl-add warm water over mixture - stir vigorously with a wooden spoon. Empanada dough is not delicate - does not need to be handled gently. Dough can be made several hours in advance.

Divide dough into 2 tablespoon size pieces - roll into balls. Place on parchment paper - sprinkled lightly with masa harina. Place thin plastic bag over each plate of tortilla press- or two plates- press dough ball to a 4" diameter.  12 servings.

Note~ to the pork filling add some diced roasted green chiles.

Can make filling with jellies or anything U like.  When I use jellies or jams I sprinkle with powdered sugar.  Jalapeño jelly empanadas are good also.

Pineapple filling is very good.