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1
Combine the spices in a medium bowl.
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2
Mix 1/4 to 1/2 cup of spice mixture with pork, until completely coated, and let marinate for 2 hours.
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3
(Reserve the remainder of the spices for another time.)
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4
In a large pot add the pork and enough water to cover and bring to a boil.
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5
Reduce heat and simmer until the meat pulls apart easily.
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6
Set aside to cool.
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7
Shred with a fork.
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8
For the dough:
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9
In a large bowl combine the dry ingredients and shortening and mix.
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10
Add small amounts of the water at a time until the dough forms.
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11
Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.
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12
After the dough rests, on a floured table roll out dough to 1/8-inch thick.
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13
Cut 4-inch disks and set aside in the refrigerator.
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14
Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
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15
For the filling:
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16
Mix equal parts cold water and flour to use as a binder for the empanadas.
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17
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.
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18
Crimp the edges with a fork and set aside for frying.
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19
For the salsa and glaze:
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20
In a medium bowl, mix all the ingredients for the salsa.
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21
In a separate bowl combine the ingredients for the glaze.
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22
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
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23
Fry the empanadas for about 3 to 5 minutes or until they are golden brown.
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24
Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa.
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25
Garnish with fresh cilantro sprigs and some of the glaze.
