Pork Picadillo Empanadas With Chipotle Salsa

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Cinnamon, raisins, lime juice and almonds - what a combination! All these flavors are in these empanadas to tempt your taste buds beyond belief!

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Steps

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For filling:.

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Heat oil in large nonstick skillet over medium-high heat.

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Add pork , serrano chili , chili powder , cumin , cinnamon and allspice to skillet and stir 3 minutes.

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Add raisins and lime juice.

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Boil until almost all liquid evaporates , about 1 minute.

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Remove from heat.

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Mix in almonds and sour cream.

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Season with salt and pepper.

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Cool.

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For dough:.

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Butter 2 large baking sheets.

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Mix flour , masa harina , baking powder and salt in large bowl.

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Stir in melted butter.

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Whisk water and 1 egg in small bowl to blend.

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Add to flour mixture.

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Knead in bowl until smooth pliable dough forms , about 2 minutes.

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Working with half of dough at a time , roll out on floured surface to 1 / 8-inch thickness.

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Using 3 3 / 4-inch-diameter biscuit cutter , cut out rounds.

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Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

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Whisk remaining egg in small bowl to blend.

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Place 1 tablespoon filling in center of each dough round.

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Lightly brush edges with egg'.

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Ingredients

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olive oil, pork tenderloin, jalapeno, chili powder, ground cumin, ground cinnamon, ground allspice, golden raisin, fresh lime juice, toasted almonds, sour cream, all-purpose flour, masa harina, baking powder, salt, unsalted butter, water, eggs, chopped tomatoes, fresh cilantro, chipotle chiles in adobo