Description
This is a traditional mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!
Ingredients
- Flour
- Lard
- Salt
- Water
- Tomatoes
- Vegetable Oil
- Onion
- Garlic
- Ground Lean Pork
- Black Pepper
- Ground Cinnamon
- Ground Cloves
- Dark Raisin
- Cider Vinegar
- Slivered Almonds
Instructions
- ——for the dough——–
- In a large bowl add flour and cut in the lard / shortening to small pea size
- Dissolve the salt in the hot water and work it into the flour mixture
- Knead several minutes until smooth
- Divide into six or 12 balls, place on a plate and cover with plastic wrap
- Let rest at room temp for 30 minutes
- —–for the filling——–
- Place tomatoes in a food processor and puree until smooth, adding 1 / 3 cup water as you go along
- Heat the oil in a large skillet over medium heat
- When hot add the onion and cook until soft, around 4 or 5 minutes
- Stir in the garlic and cook for 2 more minutes
- Add the pork and cook until done-drain
- Add remaining ingredients, except almonds and salt, and cook for 30 minutes
- Toast the almonds and stir into the filling, taste and add salt
- Remove from heat and let cool a bit
- Roll out the balls of dough and place equal amounts of filling off center on each round
- Fold over and crimp-i like using the rope edge, fold pinch, fold pinch, etc
- Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned or fry in hot oil until golden brown, around 3 minutes per side