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The wonderful recipe is from a local Mexican/Central American restaurant near my hometown. Can be made vegetarian by leaving out the pork.
Pork (Can be made ahead)
- 1⁄4 cup granulated garlic
- 1⁄4 cup coarse kosher salt
- 1⁄4 cup smoked paprika (Spanish)
- 1⁄4 cup cumin powder
- 1⁄4 cup onion powder
- 1⁄4 cup black pepper
- 1 lb boneless pork shoulder, cut into large cubes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 pinch sugar
- 1⁄3 cup shortening
- 1⁄3 cup cold water
- 1 cup cooked and mashed sweet potato, about 1 large
- 1⁄2 cup cooked black beans
- 1⁄2 cup chopped fresh cilantro leaves
- 1⁄2 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 1 cup pineapple, diced
- 1⁄4 cup red onion, diced
- 1 jalapeno, seeded and diced
- 2 limes, zested and juiced
- 2 tablespoons fresh cilantro leaves, chopped
- 1⁄2 cup pureed chipotle chile
- 1⁄2 cup honey
- oil, for frying
- Combine the spices in a medium bowl. Rub 1/2 cup of spice mixture all over the pork until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.).
- In a large pot, add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. Chill until ready to use. (can be made ahead).
- In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Chill. (can be made ahead).
- In a large bowl, combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.
- After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator covered with plastic wrap. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
- When ready to make, combine the pork with the filling mixture. Mix well. If available, use a food processor to puree the mixture. Set aside.
- Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying. (can be frozen at this point).
- Preheat oil in a large saucepan or Dutch oven to 350 degrees F. Fry the empanadas for about 3 to 5 minutes or until they are golden brown.
- Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa.