they are traditionally short crust but in mexico and venezuela (and other places i’m sure) they also make this style. You sometimes see the easier to make version where you grill or bake a solid puck and then slice it and stuff it like a fat pita as street food.

https://www.mexicoinmykitchen.com/empanadas-with-corn-dough/#wprm-recipe-container-2227 this recipe looks pretty close to what I did to get my shells.

Thank you for liking my food :)

I kind of vibe cook everything after reading a few recipes so i don’t have a specific one but you can use any masa harina empanada recipe for the shells, this one looks exactly like what I did for the shells including the plastic.

For the pork take a pork shoulder and absolutely cover it with salt, ground cumin, ground oregeno and garlic powder. Put it in a stock pot with onions and garlic underneath the meat and the fat cap on the top. put the lid on the stock pot and crack it just a hair and bake at 225 for 8 hours. let it rest then transfer it to a big dish and remove the bone and shred it and then pour in a bit of the juices and let it rest more; overnight is good because you need it to be not runny when you fill the empanadas or it will ruin the dough. If it needs it i well add extra ground cumin and ground coriander to the shredded meat.

The salsa is just peppers fermented for a couple of weeks in a jar with 5% salt and then hit with a stick blender until it’s salsa. For a sauce i’ll strain the seeds out and blend it in a vitamix until it’s nice and smooth!

If you have any specific questions i didn’t cover i’m happy to give more details :) Thanks for appreciating my food!!

thank you so much!

yes! pura habanero is my most requested sauce.

i forgot to say thank you :)