Empanadas!

What's a boy to do with pork shoulder and time on his hands? Why, enter the dangerous world balancing baking, cooking, and terribly addictive foodstuffs, of course. First, we'll need to toast and crush some pasilla chilis. These are fairly mild to medium heat chilis, so you can go nuts.
 Next, cube your pork shoulder, and throw it in a pot with a tall boy of beer, and the crushed chilis. Yeah, they sell Yuengling up north now. Funny enough, it tasted better when I was a kid, and knew less about beer. No matter, it does its job. Bring to a boil, reduce to a simmer, and let it cook for a few hours.


 While that's going, lets work on some beans. Start by rendering bacon. Good start.

 We'll also dice up some garlic, onion, and jalapeño. Throw those into the pot when the bacon is crispy. No, leave the bacon fat in there. We need that.
 


 Add some cumin, and throw in a can of black beans. Don't drain them, that liquid is useful.

 Add tomatoes and a bay leaf, and let that simmer for a while. Season to taste; I like a bit of fish sauce, because fish sauce is awesome, but salt will do well, too. Lime juice helps, as well.


 So, let's see how that pork is coming alo-- Good lord.
 
 Looks like we're ready for the next step. Still simmering, poke, prod, and shred the pork, allowing the liquid to cook off, giving you something amazing.


 I can't wait. I'm making a taco like, right now. Heating up a tortilla, slicing cabbage, chopping up cilantro, scallions, and cojita cheese.



 What you do not see in this picture are shredded carrots and sliced radishes that have been quickly pickled by pouring boiling white vinegar over them and allowing the whole thing to cool.

Anyway, put all that stuff on the tortilla, and stuff it in your face.

 Ok, onward. I made a dough in the food processor using flour, water, and butter. Yeah, it was so easy, I forgot to take a picture of it. Imagine white stuff whirling around a plastic cylinder until it clumped together. Roll it out, and use a bowl to cut out circles of dough.

 Put a small amount of the pork, or the beans, or the cheese, or the pork and cheese, or the beans and cheese, or the pork and beans, or the pork and beans and cheese, fold them over, and crimp the edges. If you're very tired right now and want to go to bed because you ate too many tacos, you can wrap them in plastic and put them in the fridge until tomorrow.


 Yes, those crimps are pretty miserable. This is reason #173625 I am not a baker. So, when you're ready to go, heat up the oven, beat an egg yolk, and brush the yolk over the empanadas you've placed on a baking sheet.

We wanted to make a dipping sauce of some sort, so we took labneh, which is a thick yogurt cheese, and mixed in cumin, crushed dried chilis, and lime juice.

Bake the empanadas until they're golden brown. The great thing is, you've already cooked the meat and beans, so your goal is simply to get the dough where you want it.

Eat, finally, with the sauce, and the cabbage and pickled veg to brighten things up. Try your best not to scarf them down at a rate not fit for polite society.