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1
In a large skillet over medium-high heat, toast the chiles (pasilla and guajillo), turning occasionally, until blistered and fragrant, 4 to 5 minutes. Transfer the chiles to a bowl of hot water, cover and set aside for 15 minutes.
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2
Remove the chiles from the water and stem and seed them. Place the chiles, 1 onion, 4 Tbs vinegar, and 2 cloves garlic in the bowl of a food processor or the jar of a blender and process to puree, scraping down the bowl or jar as needed.
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3
Transfer the chile mixture to a large bowl and add the ground pork, 1 Tbs paprika, 2 tsp oregano, 2 tsp salt, 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp pepper, and 1/4 tsp cinnamon, mixing until well combined. Cover and refrigerate overnight.
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4
In a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Set aside to cool slightly.
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5
Meanwhile, in the bowl of a food processor, combine avocado, cilantro, sour cream, lime juice, and 1 Tbs olive oil and process to puree, scraping down the bowl as necessary. Add salt to taste and set aside in the refrigerator.
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6
Stir the queso blanco cheese into the pork mixture. Arrange a 5- or 6-inch round of empanada dough or an empanada shell on a lightly floured work surface. Spoon 1 1/2 to 2 tablespoons of pork mixture on top, moisten the edges of the shell with water, and fold the shell over the filling, pressing it with a fork to seal. Repeat with the remaining shells and pork mixture, flouring the work surface as necessary.
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7
Preheat the oven to 200 degrees F. Arrange two or three paper towel-lined baking sheets in the oven.
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8
Pour canola oil into a large, heavy saucepan or small stockpot to 1-inch deep and warm it to 350 degrees F. over medium heat. Cook the empanadas in batches, turning occasionally and adjusting the heat to main 350 degrees F., until golden, 3 to 4 minutes. Transfer to the prepared baking sheets to keep warm.
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9
Serve the empanadas with the avocado crema on the side.
