Pork and Sweet Potato Empanadas

Ingredients

Pork:

• 1/4 cup granulated garlic
• 1/4 cup coarse kosher salt
• 1/4 cup smoked sweet paprika
• 1/4 cup cumin powder
• 1/4 cup onion powder
• 1/4 cup black pepper
• 1 pound boneless pork shoulder, cut into large cubes

Dough:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch salt
• Pinch sugar
• 1/3 cup shortening
• 1/3 cup cold water

Filling:

• 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 and freshly ground black pepper

Salsa:

• 1 cup diced pineapple
• 1/4 cup diced red onion
• 1 jalapeno, seeded and diced
• 2 limes, zested and juiced
• 2 tablespoon fresh cilantro leaves, chopped

Glaze:

• 1/2 cup chipotle pepper puree
• 1/2 cup honey
• Oil, for frying
• Fresh cilantro sprigs, for garnish

For the pork:

Directions

Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice mixture with 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.

For the dough:

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. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.

For the filling:

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.

For the salsa and glaze:

In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.

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. Garnish with fresh cilantro sprigs and some of the glaze.