Empanadas con Ropas Viejas

Mix the masa, flour and salt in a bowl. Gradually add enough of the warm water to make a smooth but not sticky dough.  Knead briefly, then shape into a ball and wrap in plastic wrap and set aside.

Heat 1 tablespoon oil in a saucepan.  Add the pork and cook, stirring frequently until it is browned evenly.  Stir in the garlic and cook for 2 more minutes.  Remove from heat and set the pan aside.

Cut a cross in the bottom of the tomatoes and place in a bowl.  Pour boiling water over them and allow to sit for 3 minutes.  Plunge tomatoes in a bowl of iced water and remove. The skins will now peel off easily.  Remove the skins and chop the tomatoes, place in a bowl.

Slit the chiles open and remove the seeds, stem and thick veins. Chop the chiles finely and add to the bowl with the tomatoes. Add the chopped onion and ground cumin.

Stir the tomato mixture into the pan with the pork and cook for 10 minutes, stirring occasionally.  Season to taste with salt.

Divide the empanada dough into 12 pieces.  Flatten each ball using a tortilla press lined with plastic wrap.  Each empanda should be about 3" in diameter.  If the dough is too crumbly you can add a little oil to make it more pliable.

Spoon a little meat mixture on 1/2 of each round, work quickly to keep the dough from drying out.  Dampen the edge of the dough with a little water then fold the empanda in half to make a moon shape. Crimp the edges of the emapanda using  your index finger and thumb.

Heat oil in a large frying pan.  Fry the empandas until crisp and golden on both sides, turn each at least once.  Don't overcrowd the pan or the emapandas will not be crisp.  Drain on paper towels. Serve hot or cold