Step 1

Put Habanero sausage and onion in food processor and pulse until minced.

Step 2

Heat large sauté pan and over moderate heat. Add oil to pan and sauté sausage, onion, jalapeño, garlic and pork carnitas.

Step 3

Once everything is tender, about 4 - 5 minutes, add cilantro and Cholula Green Pepper. Remove from heat and add cheese. Reserve in refrigerator until cooled, about 1 hour.

Step 4

Take dry ingredients and put into mixer with dough hook. Start mixer on low and add wet ingredients slowly.

Step 5

After ball has formed, remove from mixing bowl. Knead until smooth and refrigerate for at least one hour.

Step 6

Remove dough from refrigerator. On floured surface, roll dough to 1/8” thick. Cut 5-inch rounds from the dough, recipe usually yields 14 - 15 rounds.

Step 7

Take a heaping spoonful of filling and put in center of dough round. On half of dough round, brush rim of dough egg wash. Fold dough over filling making half-moon shape.

Step 8

Take fork and press around edge to seal. Fry in 350ºF oil until brown (about 4 minutes) or take and wrap tightly and freeze. Frozen empanadas may take up to 10 minutes to get filling to temp.