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1
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered.
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2
Simmer until fork tender, about 15 minutes.
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3
Meanwhile, place a large skillet over medium flame.
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4
Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy.
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5
Add the onion and garlic; season with the cumin, oregano, salt, and pepper.
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6
Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color.
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7
Pour in the broth and simmer for 3 minutes.
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8
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces.
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9
Add the olives and raisins and toss everything together; season with salt and pepper, to taste.
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10
Allow the filling to cool before filling the empanadas.
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11
Serve with cilantro cream.
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12
In a large bowl, sift together the flour, masa harina, baking powder, and salt.
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13
Stir in the melted butter.
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14
Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky.
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15
Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
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16
Lightly flour your rolling pin and counter.
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17
Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness.
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18
Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
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19
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border.
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20
Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle.
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21
Tightly seal the edges by crimping with the tines of a fork.
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22
Chill at least 30 minutes before baking.
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23
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash.
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24
Using a fork, prick a few holes in the top of the empanadas for steam to escape.
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25
Bake for 30 minutes, until the pastry is golden brown.
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26
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together.
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27
Mix thoroughly; season with salt and pepper.
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28
Serve with empanadas.
