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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the spices in a medium bowl. Rub 1/2 cup of spice mixture all over the pork until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.). | 2. In a large pot, add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. Chill until ready to use. (can be made ahead). | 3. In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Chill. (can be made ahead). | 4. In a large bowl, combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. | 5. After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator covered with plastic wrap. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling. | 6. When ready to make, combine the pork with the filling mixture. Mix well. If available, use a food processor to puree the mixture. Set aside. | 7. Mix equal parts cold water and flour to use as a binder for the empanadas. 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. Crimp the edges with a fork and set aside for frying. (can be frozen at this point). | 8. 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. | 9. Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1/4	cup	granulated	50.66	11.2404	2.1624	0.17
kosher salt	1/4	cup		-	-	-	-
paprika	1/4	cup	smoked	77.832	14.9012	3.9026	3.5576
cumin powder	1/4	cup		-	-	-	-
onion powder	1/4	cup		98.208	22.7866	2.9981	0.2995
black pepper	1/4	cup		69.27600000000001	17.6502	2.8676	0.8998
pork shoulder	1	lb	boneless cut	575.7346	0.0	102.1816	15.4134
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	pinch		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
shortening	1/3	cup		604.0667	0.0	0.0	68.3333
cold water	1/3	cup		0.0	0.0	0.0	0.0
potato	1	cup	cooked mashed sweet	115.5	26.235	3.075	0.135
black bean	1/2	cup	cooked	330.77	60.4892	20.951999999999998	1.3774
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cinnamon	1/2	teaspoon	ground	-	-	-	-
salt black pepper			ground	-	-	-	-
pineapple	1	cup	diced	82.5	21.648000000000003	0.8909999999999999	0.198
red onion	1/4	cup	diced	-	-	-	-
jalapeno	1		seeded diced	1.6312	0.3656	0.0512	0.0208
lime	2		zested juiced	-	-	-	-
cilantro leaf	2	tablespoons	chopped	1.84	0.2936	0.1704	0.0416
chipotle chile	1/2	cup	pureed	-	-	-	-
honey	1/2	cup		-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.