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1
In a large pot over high heat, add the peppers, cloves, garlic, cumin, and 1/2 cup salt and cover them with water.
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2
Bring the mixture to a boil and then remove from heat and set aside for 10 minutes.
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3
After 10 minutes, blend in a blender until smooth, an then strain into a large bowl or container. Add the vinegar and then set aside.
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4
Heavily season the brisket with salt and pepper, and then in a large pot on the stovetop, sear it in on all sides. Add the guajillo sauce to the pot and then cook it over medium-low heat with the lid on for 3 hours, and then lid-off for an additional 2 to 3 hours. The brisket is done when you can take two forks and very easily rip apart the meat.
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5
Remove the cooked brisket from the guajillo sauce and shred it on a cutting board and add it to a bowl. Feel free to save the remaining guajillo sauce for another use!
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6
In a pan over medium-high heat, saute the onion, tomatoes, jalapenos, cilantro, 1/2 tablespoon salt, and olive oil. Cook for 10 minutes or so until the onions are translucent. Remove from heat and then add to the brisket.
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7
In a large bowl, mix together with a wooden spoon or spatula the flour, salt, baking powder, and melted butter until it comes together.
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8
Add the water and egg and mix for about a minute more.
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9
Knead the dough until it's stiff, and then roll it out with a rolling pin to about 1/8-inch thickness. Using a cookie cutter, make individual empanada dough shapes.
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10
Preheat about 2 cups of canola oil to 350u00b0F. Place 1 1/2 ounces of brisket mixture in the middle of each dough shape, fold them in half, and seal by pressing the edges with a fork.
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11
Fry the empanadas until both sides are golden brown-remove from the heat to a paper towel-lined plate. Enjoy immediately!
