Empanadas Pork Tamal Recipe

Cook the pork

Place pork shoulder chunks, quartered onion, garlic cloves, bay leaves, 1 teaspoon salt and 4 cups water in a large pot. Bring to a simmer over medium-high heat, skim foam, reduce to low and simmer gently until pork is very tender, about 1.5 to 2 hours. Alternatively, cook in a pressure cooker/Instant Pot for 45 minutes high pressure and natural release. Reserve 1 cup of the cooking broth and shred the pork once cool enough to handle.

Prepare chiles and sauce

While pork cooks (or after), toast the dried ancho and guajillo chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant (do not burn). Remove stems and seeds, then soak chiles in 1 cup very hot water for 15 minutes until softened. Drain, reserving 1/4 cup soaking liquid.

Blend filling sauce

In a blender, combine soaked chiles, reserved 1/4 cup chile soaking liquid, annatto paste, tomato paste, cumin, oregano, black pepper and the reserved 1 cup pork broth. Blend to a smooth, slightly thick sauce. Taste and adjust salt.

Saute and combine

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the blended chile sauce and cook, stirring, 3–4 minutes to deepen flavor. Add shredded pork and stir to coat thoroughly. Cook 4–6 minutes so the sauce is absorbed. If filling seems dry, add up to 2–4 tablespoons extra broth. Remove from heat and let cool before assembling.

Prepare masa base

In a large bowl, whisk together masa harina, baking powder, salt and sugar until evenly combined.

Cream lard into masa

Using a pastry cutter, fork or hands, work the softened lard or shortening into the masa mixture until evenly distributed and texture resembles coarse crumbs.

Hydrate dough

Gradually add the warm broth while mixing with your hands or a spoon. Continue adding until a soft, pliable dough forms that is moist but not sticky — roughly 2 cups but add or subtract up to 1/4 cup as needed. Knead briefly (1–2 minutes) to develop cohesion.

Test dough

Take about a golf-ball-sized piece and flatten between plastic (or between wax paper) to make a 4–5 inch disk. If the dough cracks at the edges, add a few teaspoons more warm broth or a little oil. The disk should hold together and be flexible. Cover dough with damp towel to keep from drying while you work.

Form empanada disks

Portion dough into 24 equal pieces (about 1.5 tablespoons masa each by volume or ~28 g). Roll each into a ball and flatten between two sheets of plastic wrap or in a tortilla press to a 4–5 inch round about 1/8–1/4 inch thick. If dough tears, press it back together gently with wet fingers.

Fill empanadas

Place about 1 to 1 1/2 tablespoons of cooled pork tamal filling in the center of each disk. Do not overfill. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or twist/fold the edge to seal. Wipe any excess filling from edge to ensure a good seal.

Finish and cook — Frying method (crispy)

Heat 1/2-inch vegetable oil in a heavy skillet over medium heat to approximately 350°F (175°C). Gently place empanadas in batches, seam side up first then flip, and fry 2–3 minutes per side until golden brown and cooked through. Drain on paper towels. Brush lightly with oil while warm if desired.

Finish and cook — Baking method (lighter)

Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet. Brush tops lightly with beaten egg or oil for color. Bake 12–16 minutes until edges set and tops are lightly golden. Turn halfway through if necessary.

Serve

Let empanadas rest 3–5 minutes. Garnish with chopped onion and cilantro if using, and serve with lime wedges. Empanadas are best warm.