For the filling
- 1 lb. Beef Shoulder, trimmed
- Badia Adobo with Sazón
- 3 tsp Badia Minced Garlic in Olive Oil
- 1 Badia Bay Leaf
- 1 large White Onion, half coarsely chopped
- 1/4 cup Canola Oil
- 1/4 cup Badia Árbol Chili, stemmed and seeded
- 4 large Badia Guajillo Chili, stemmed and seeded
- 2 medium Tomatillos, husked and rinsed
For the empanadas
- 2 cups Homemade Masa, or masa prepared from store-bought masa harina
- 2 tbsp. lard
- 1/2 tsp. Baking Powder
- Canola oil or rice bran oil, for frying
- Garnish: sliced green cabbage, Cilantro, Badia Chipotle Mild Sauce, crumbled Queso Fresco, Salsa, and Sour Cream
Make the filling
- Place the beef in a medium pot and season with Badia Adobo.
- Add 2 tsp Badia Minced Garlic in Olive Oil, Badia Bay Leaf, half of the White Onion, and enough water to cover the meat.
- Bring to a boil, then reduce to a simmer and let cook until tender, 1 1/2-2 hours.
- Let cool slightly. Finely shred the meat and season with Badia Adobo with Sazón, discard the broth.
- In a large skillet heat the oil over medium-high heat until hot. Add Badia Árbol Chili and Badia Guajillo Chili and cook, turning frequently with tongs, until bright red and lightly toasted in places for around 15-20 seconds, do not overcook or chiles will be bitter.
- Remove and transfer to a heatproof bowl. Cover with boiling water and let sit until softened, 20 minutes.
- Transfer the chiles to a blender, adding only a little of the soaking water as needed to help blend. Add the remaining Badia Minced Garlic in Olive Oil, the Tomatillos, the chopped Onion, and a generous pinch of Salt, purée until smooth.
- Combine the salsa with the shredded beef, starting with just enough to moisten the meat and adding more to taste; do not over moisten. Meat and salsa can be prepared up to 2 days ahead.
Make the empanadas
- In a bowl mix the masa with the lard and baking powder until well combined.
To form the empanadas
- Line a tortilla press with two small rounds of parchment paper to fit.
- Scoop out 1/4 cup of masa dough and form it tightly into a ball, then flatten the ball slightly into a tight disk. Place the disk in the center of the tortilla press, sandwiched between the two rounds of plastic. Close the press to form a large round slightly thicker than a tortilla (about 1/8 inch thick when raw; the dough will expand in the fryer). Carefully peel away the top liner.
- Holding the pressed masa round in one hand atop the plastic round, place some of the beef filling at its center, leaving a generous border. Using the remaining piece of plastic to support the delicate masa, carefully fold the empanada shell in half to cover the filling and form a half-moon shape. Press the joined edges of the pastry together to seal tightly.
- Transfer to a parchment paper-lined baking sheet or platter and repeat with the remaining masa and filling.
- Set a plate lined with paper towels next to the stove.
- In a 12-inch skillet, add enough oil to come 1 inch up the sides of the pan. Heat the oil until a deep-fry thermometer reads 350° or a small piece of masa dropped into the center bubbles vigorously.
- Working in batches of 2-3 as needed, carefully place the empanadas in the pan; cook until lightly browned, about 4 minutes, then turn and repeat.
- Transfer to the prepared plate and season with salt. Serve garnished with your choice of cabbage, cilantro, Badia Chipotle Mild Sauce, queso fresco, and sour cream.