Una Empanada De Puerco Recipe

Make the dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the chilled butter cubes and chilled shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes).

Whisk together 3 tbsp cold water and 3 tbsp cold milk. Drizzle into the flour mixture a tablespoon at a time, gently folding with a fork until the dough just comes together. Do not overwork. Gather into a ball, flatten into a 1-inch thick disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to 24 hours).

When ready to assemble, remove dough from refrigerator and let sit 10 minutes to slightly soften. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into 6–8 rounds about 6 inches in diameter (use a bowl or cutter). Keep rounds covered while you prepare filling to prevent drying.

Beat the egg and brush edges of assembled empanadas before baking for a golden finish (egg wash step applied after filling and sealing).

Braise the pork

Heat 1 tbsp olive oil in a medium skillet or Dutch oven over medium-high heat. Season the pork cubes lightly with a pinch of salt and pepper. Sear the pork in batches until browned on all sides (2–3 minutes per side). Remove and set aside.

Reduce heat to medium, add the chopped onion to the same pot and cook until softened and translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1 tbsp tomato paste; cook 1 minute to bloom the spices. Return the seared pork to the pot, add 1 cup chicken broth and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer gently until pork is tender, about 40 minutes. If the liquid reduces too much, add a splash more broth.

Once pork is tender, remove the bay leaf and shred the pork with two forks or chop into small bite-sized pieces. If there is excess liquid, simmer uncovered a few minutes to concentrate the sauce. Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper to taste. Let the pork filling cool to near room temperature before assembling.

Prepare plantain

Peel the ripe plantain and slice on the diagonal into 1/4-inch thick slices. Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry the plantain slices until golden and caramelized, about 2–3 minutes per side. Remove to a paper towel-lined plate and lightly mash half of the slices with the back of a fork to create a sweeter, spreadable texture while leaving some whole for texture.

Prepare black beans

In a small saucepan, warm the drained and rinsed black beans with 1/4 tsp cumin and 1/4 tsp salt over low heat until heated through, 3–4 minutes. Lightly mash about half the beans with a fork, leaving the rest whole to give a creamy but textured bean component. Taste and adjust seasoning.

Combine the mashed plantain and half-mashed beans in a bowl and mix gently. This mixture will provide sweet and savory contrast in the empanada filling. Allow to cool slightly before assembling with pork and cheese.

Assemble empanadas

On a work surface, place one dough round. Spoon about 2–3 tablespoons of pork filling into the center, then add roughly 1 tablespoon of the plantain/bean mixture and sprinkle with about 2 tablespoons shredded Oaxaca cheese and a teaspoon of chopped cilantro. Be careful not to overfill (leave a 1/2-inch border).

Brush the edge of the dough with a little beaten egg. Fold the dough over to form a half-moon and press the edges together to seal. Use a fork to crimp the edges or roll the edge to make a decorative seal. Repeat with remaining rounds and filling. You should get 6–8 empanadas depending on round size.

Bake

Place assembled empanadas on the prepared baking sheet. Brush tops with remaining egg wash. Using a sharp knife, cut a small slit or two in each empanada to vent steam. Bake at 400°F (200°C) for 18–22 minutes, until golden brown and the filling is bubbling slightly. Rotate the pan halfway through for even browning.

Remove from oven and let rest 5 minutes. Serve warm with optional lime wedges and extra cilantro. These empanadas can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp up.