Keto Green Chile Brisket and Cheese Empanadas

Directions

1. Prepare the Dough: In a large bowl, combine the Sonora Keto Tortilla Mix with warm water, egg, and lard or olive oil. Mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Shape the Empanadas: Divide the chilled dough into golf ball-sized pieces. Using a tortilla press or rolling pin, flatten each piece until slightly thicker than a tortilla.
3. Fill and Seal: Spoon a little shredded brisket, cheese, and green chiles onto the center of each dough circle. Fold over into a half-moon shape and press edges firmly to seal. Use a fork to crimp if desired.
4. Fry: Heat oil in a skillet over medium heat to about 350°F (175°C). Fry empanadas in batches until light golden brown, about 2–3 minutes per side. Remove and drain on paper towels. They will continue to crisp slightly as they rest.