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1
Mix the all-purpose flour, masa harina, baking powder, and salt together in a food processor; process for about 5 seconds.
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2
With the machine running, add the lard and process for 10 seconds.
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3
Then, with the machine still running, gradually add about 1/2 cup cold water, stopping when the dough forms a ball; the dough should be fairly dry.
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4
Knead by hand until smooth, just a minute or so.
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5
Divide the dough into 12 pieces, roll each piece into a ball, wrap in plastic or cover with a damp towel, and let rest for at least 20 minutes.
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6
(You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.)
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7
On a well-floured surface, roll each piece into a 6-inch circle, adding flour as necessary.
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8
Preheat the oven to 450F.
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9
Place a couple of tablespoons of the pork on each of the circles, then fold each circle over; seal the seam with a few drops of water and press with the tines of a fork to close.
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10
Place on an ungreased baking sheet and brush lightly with milk.
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11
Bake until the dough is golden brown and hot, about 20 minutes.
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12
Serve immediately or at room temperature.
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13
Substitute 2 1/2 cups of the chicken mixture from Chicken Tacos (page 323) for the filling.
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14
A very easy one: substitute 2 1/2 cups chopped or crumbled cooked, fresh Mexican chorizo (remove it from its skin first) for the filling.
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15
Substitute 2 1/2 cups cooked shrimp, crabmeat, fish, or a mixture for the filling.
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16
Or use canned tuna
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17
Substitute 2 1/2 cups cooked beans (page 431) for the filling.
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18
Sprinkle crumbled queso fresco, blanco, anejo, or cojita (page 85) or grated Monterey Jack cheese on the beans and proceed as directed.
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19
Omit the pork.
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20
Cook 1 medium onion, diced, in 2 tablespoons corn, grapeseed, canola, or other neutral oil until softened.
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21
Mix with Roasted Red Peppers (page 470), diced, and use as the filling for the empanadas.
