Empanadas

Ingredients

• 1 tablespoon chiles in adobo sauce 
• 1 tablespoon double-acting baking powder 
• 0.8 cup chicken stock see 
• 1 teaspoon chili powder 
• 1  eggs 
• 3 cups flour all-purpose plus more for the work surface
• 5 cloves garlic minced
• 1 tablespoon garlic salt 
• 1  bell pepper green chopped
• 1 pound ground beef 
• 2 teaspoons ground cumin 
• 0.5  juice of lime 
• 1 cup real mayonnaise such as kraft
• 8 servings oil for frying
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 1  bell pepper red chopped
• 1 pinch salt 
• 1 teaspoon lawry's seasoned salt 
• 2 teaspoons sugar 
• 2 tablespoons tomato paste 
• 2 tablespoons vinegar 
• 0.5 cup lard 

Equipment

• bowl
• frying pan
• whisk
• blender
• deep fryer

Directions

1. Combine the flour, baking powder, sugar and salt in a large bowl.
2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
3. In a separate bowl, beat the egg and then whisk in the stock.
4. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
5. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
6. Add the ground beef and garlic salt and cook until the beef is cooked completely.
7. Drain the grease and set the beef aside.
8. In the same pan, heat the remaining 1 tablespoon olive oil.
9. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes.
10. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
11. Lightly flour a work surface and roll out the dough to 1/4 inch thick.
12. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer.
13. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
14. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
15. Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)