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1
Combine the spices in a medium bowl.
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2
Rub 1/2 cup of spice mixture all over the 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
).
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5
In a large pot, add the pork and enough water to cover and bring to a boil.
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6
Reduce heat and simmer until the meat pulls apart easily.
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7
Set aside to cool.
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8
Shred with a fork.
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9
Chill until ready to use.
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10
(can be made ahead).
-
11
In a medium bowl, mix all the ingredients for the salsa.
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12
In a separate bowl combine the ingredients for the glaze.
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13
Chill.
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14
(can be made ahead).
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15
In a large bowl, combine the dry ingredients and shortening and mix.
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16
Add small amounts of the water at a time until the dough forms.
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17
Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.
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18
After the dough rests, on a floured table roll out dough to 1/8-inch thick.
-
19
Cut 4-inch disks and set aside in the refrigerator covered with plastic wrap.
-
20
Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
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21
When ready to make, combine the pork with the filling mixture.
-
22
Mix well.
-
23
If available, use a food processor to puree the mixture.
-
24
Set aside.
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25
Mix equal parts cold water and flour to use as a binder for the empanadas.
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26
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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27
Crimp the edges with a fork and set aside for frying.
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28
(can be frozen at this point).
-
29
Preheat oil in a large saucepan or Dutch oven to 350 degrees F. Fry the empanadas for about 3 to 5 minutes or until they are golden brown.
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30
Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa.
