- 1 tablespoon olive oil
- 1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces
- 1 jalapeño chili, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 cup golden raisins
- 1/4 cup fresh lime juice
- 6 tablespoons chopped toasted almonds
- 3 tablespoons sour cream
- 1 1/2 cups all purpose flour
- 1 cup Masa Harina (corn tortilla mix)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 (1 stick) unsalted butter, melted, cooled
- 1/2 cup plus 1 tablespoon water
- 2 large eggs
- Chipotle Salsa (see recipe)
- Sour cream
- Available at Latin American markets and many supermarkets.
- Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
- Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
- Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
- Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.