*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.
Whisk 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.
Combine all ingredients in medium bowl. Season with salt and pepper.
MAKES ABOUT 3 CUPS.
From: Bon Appétit, September 1995, Café Iguana, in Denver Colorado
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