Ingredients

• 2 pounds pork butt roast
• 1 onion , quartered
• 2 cloves garlic
• 0.5 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bays leaves
• 1.5 cups all-purpose flour
• 0.75 cups masa harina
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.5 cups lard
• 1 egg , beaten
• 0.5 cups milk
• 1 cup chipotle salsa

Instructions

1. 1 To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin, and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
2. 2 To make the dough: Sift together flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 After pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.
5. 5 Lightly grease a baking sheet.
6. 6 On a lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with a fork to seal.
7. 7 Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
8. 8 Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

Nutrition per serving