Step 1

In a Dutch oven over medium heat, heat the olive oil and add the sliced onion. Cook until the onions are caramelized, about 10 minutes.

Step 2

Add the adobo chili pepper, cumin, orange juice, olives and bring to a simmer until sauce reduces by half about 5mins.

Step 3

Add the pernil, salt, pepper, and mix well. Remove from heat.

Step 4

Place your dough discs on a work surface. Fill half of the circles with the pernil mixture, making sure you leave at least 1/2-inch around the edge of the dough. Wet the edges, fold over the dough and crimp the sides with a fork. Chill for 30mins-1hr

Step 5

Use a heavy skillet or dutch oven and fry at 350°F for 4–5 mins or until they are golden brown.

Step 6

Remove from oil and drain on a plate with paper towels.

Step 7

Cut leftover elote off the cob into a bowl and bring to room temperature.

Step 8

Mix with red onion, jalapeno, minced garlic, chili powder, smoked paprika, cotija, cilantro, and Mexican crema.

Step 9

Add lime juice, Salt & Pepper to taste, sprinkle with additional cotija.

Step 10

Serve Pernil empanadas with a side of esquites and Derrell's hot sauce.