Pork Empanadas

Prep Time: 20 minutes

Cook Time: 2 hours 50 minutes

Additional Time: 5 minutes

Total Time: 3 hours 15 minutes

Servings: 16



2 lb pork butt roast

One onion, quartered

Two cloves garlic

½ tsp. salt

1 tsp. dried oregano

1 tsp. ground cumin

Two bay leaves

1 ½ cups all-purpose flour

¾ cup masa harina

1 tsp. baking powder

¼ tsp. salt

½ cup lard

One egg, beaten

½ cup milk

1 cup chipotle salsa



Put the pork in a big pot and cover it with water to make the filling. Add the bay leaves, oregano, cumin, onion, and garlic.

Stirring occasionally, boil, then simmer for 1 1/2 hours. Prepare dough while the meat cooks. They are making the dough. Sift together the flour, masa harina, salt, and baking powder. Mix thoroughly after adding shortening to the dry ingredients.

Egg and 1/2 cup milk should be beaten together in a separate basin. In the middle of the dry ingredients, create a well. With a fork, combine the egg mixture with the flour until a ball of dough forms.

Roll each piece of dough into a ball after dividing it into 16 equal parts. Refrigerate after placing in a jar and covering. The oven should be preheated to 375 degrees F (190 degrees C).

Remove the meat from the broth after 1 1/2 hours of simmering. Bake the pork in a baking dish for an hour or until it readily shreds with a fork.

Should the food into small pieces after removing it from the oven while keeping it on. To the shredded pork, add salsa. Grease a baking sheet very lightly.

Use the palm of your hand to press down on a piece of dough on a lightly dusted surface. Roll the dough into a circle 5 inches in diameter and 1/8 inch thick. 2-4 tsp. of filling should be placed in the center of the dough circle.

Dab some milk on the dough’s edges. Overlap the dough and filling. It edges together in a pinch. To seal, crimp with a fork.

Repeat with the remaining empanada dough and the remaining filling; the extra filling can be frozen or used in tacos, tamales, or burritos. For around 20 minutes, bake in the preheated oven until golden. Excellent for about five minutes after removal to the rack. Serve hot.