Brisket Empanadas

Directions

1. 1
   In a large pot over high heat, add the peppers, cloves, garlic, cumin, and 1/2 cup salt and cover them with water.
2. 2
   Bring the mixture to a boil and then remove from heat and set aside for 10 minutes.
3. 3
   After 10 minutes, blend in a blender until smooth, an then strain into a large bowl or container. Add the vinegar and then set aside.
4. 4
   Heavily season the brisket with salt and pepper, and then in a large pot on the stovetop, sear it in on all sides. Add the guajillo sauce to the pot and then cook it over medium-low heat with the lid on for 3 hours, and then lid-off for an additional 2 to 3 hours. The brisket is done when you can take two forks and very easily rip apart the meat.
5. 5
   Remove the cooked brisket from the guajillo sauce and shred it on a cutting board and add it to a bowl. Feel free to save the remaining guajillo sauce for another use!
6. 6
   In a pan over medium-high heat, saute the onion, tomatoes, jalapenos, cilantro, 1/2 tablespoon salt, and olive oil. Cook for 10 minutes or so until the onions are translucent. Remove from heat and then add to the brisket.
7. 7
   In a large bowl, mix together with a wooden spoon or spatula the flour, salt, baking powder, and melted butter until it comes together.
8. 8
   Add the water and egg and mix for about a minute more.
9. 9
   Knead the dough until it's stiff, and then roll it out with a rolling pin to about 1/8-inch thickness. Using a cookie cutter, make individual empanada dough shapes.
10. 10
    Preheat about 2 cups of canola oil to 350°F. Place 1 1/2 ounces of brisket mixture in the middle of each dough shape, fold them in half, and seal by pressing the edges with a fork.
11. 11
    Fry the empanadas until both sides are golden brown-remove from the heat to a paper towel-lined plate. Enjoy immediately!