Empanadas with Shredded Beef and Cheese

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For the Dough

1 1/2 cups maseca
1/2 cup flour
1/4 tsp baking powder
1/2 tsp salt
2 tsp sweet corn powder  [ optional ]
2 tbsp vegetable oil
1 cup warm water

in a bowl combine all ingredient and knead until a smooth dough is formed. Cover and reserve until ready to make empanadas. when ready form dough into balls between the size of ping pong ball to a golf ball meanwhile cut a ziplock in two sheets and put one sheet on each side of the dough,  use a tortilla press and press into circles about 1/8 inch thick, remove top sheet place some filling and cheese in center and fold over and press shut crimp edges with a fork if desired and set aside on floured parchment paper.
Heat an inch or two of oil and fry at 350 for a couple minutes on each side until golden brown and crispy, drain on paper towels and serve immediately. Garnish as desired.

For Shredded Beef

2 pounds beef chuck cut into 2 inch squares
6 roma tomatoes
4 jalapenos, sliced
4 poblano chiles sliced
2 medium onions sliced
2 cloves garlic sliced
6 cups water
4 bay leaves
2 tbsp oregano
2 tsp cumin
1 tbsp salt
1 cup white wine

put the tomatoes and water along with the spices in a blender and puree, meanwhile over high heat sear the beef in a dutch oven until brown on all sides add all ingredients , cover and simmer over low heat for 2 hours or until beef is falling apart. Let beef cool and shred apart, keep cool for empanadas.

2 cups shredded jack cheese for empanada stuffing.