Pork-filled Empanadas

To prepare the filling, place pork in a large container and cover it with water. Add an onion, some garlic, salt, oregano, cumin, and bay leaves to the mixture. Bring the liquid to a boil, then reduce the heat and let it simmer for 1 1/2 hours. During this time, prepare the dough.

To create the dough, sift together flour, masa harina, baking powder, and salt. Add shortening to the dry ingredients and mix them together well. In a separate bowl, beat together an egg and 1/2 cup of milk until they're fully incorporated. Make a well in the center of the dry ingredients and add the egg mixture, stirring with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and shape each piece into a ball. Place them in a container, cover it, and refrigerate.

Preheat your oven to 375 degrees F (190 degrees C).

After the pork has simmered for 1 1/2 hours, remove it from the liquid. Place the pork in a baking dish and bake for 1 hour or until the meat shreds easily with a fork. Remove it from the oven (keep the oven on) and shred the pork into small pieces. Add salsa to the shredded pork.

Lightly grease a baking sheet with some cooking spray.

On a lightly floured surface, flatten a piece of dough using your palm. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of the filling in the center of the dough circle. Brush the edges of the dough with milk. Fold the dough over the filling, making sure to seal it tightly. You can pinch the edges together and crimp them with a fork to secure the empanada.

Place the empanadas on the prepared baking sheet and repeat with the remaining dough. Any leftover filling can be frozen or used in tacos, tamales, or burritos.

Bake the empanadas in the preheated oven until they're golden, about 20 minutes. Remove them from the oven and let them cool on a rack for about 5 minutes before serving warm.