Pork Picadillo Empanadas W/chipotle Sals
| Yield: | 24 Servings |
| Categories: | Meat |
| FILLING | ||
| 1 | tb | Olive oil |
| 1 | 12-ounce pork tenderloin; trimmed; cut into 1/3-inch pieces | |
| 1 | Jalapeno chili; minced | |
| 2 | ts | Chili powder |
| 2 | ts | Ground cumin |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground allspice |
| 1/2 | c | Golden raisins |
| 1/4 | c | Fresh lime juice |
| 6 | tb | Chopped toasted almonds |
| 3 | tb | Sour cream |
| DOUGH | ||
| 1 1/2 | c | All purpose flour |
| 1 | c | Masa harina (corn tortilla mix) |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | Stick unsalted butter; melted, cooled | |
| 1/2 | c | Plus |
| 1 | tb | Water |
| 2 | lg | Eggs |
| Chipotle salsa (see recipe) | ||
| Sour cream |
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