Fried beef empanadas with salsa verde

Heat a little oil in a pan over medium heat.

Add half an onion and cook a couple of minutes; add one minced garlic clove and cook about 30 seconds.

Add the ground beef, break it down, season with the spices, mix and cook 7 minutes.

Drain the meat to remove the fat; add the chopped poblano peppers, mix, taste for salt and adjust. Set aside to cool.

Salsa verde: rinse the tomatillos and serrano peppers well and roast them on a comal about 5 minutes; flip and char another 5 minutes.

Transfer the tomatillos and chiles to a blender cup with the minced garlic, a quarter onion chopped, cilantro and salt; blend.

Transfer to a bowl or jar, taste for salt and adjust; set aside.

Dough: put the flour in a large bowl, add the salt and mix; add the shortening and crumble it into the flour by hand.

Slowly pour in hot water, as hot as your hand can handle, to hydrate the flour.

Knead 5 minutes until smooth; divide into small balls.

Rest the dough 20 minutes.

Press a ball of dough down and roll it out to a flat disc, flipping back and forth; add cheese, then the ground beef.

Wet the edge of the dough with a finger dipped in water, fold over and seal; fold and press the edge to make a nice edge. Repeat with the rest of the dough.

Heat oil in a pan over medium heat to 350 degrees.

Fry the empanadas until golden on both sides; drain on a kitchen towel or paper towels. Repeat.

Serve with sour cream and the salsa verde.