Pork, pumpkin and black bean empanadas with chipotle

Dice the pork about a quarter inch, the size of the beans, and simmer until it starts to brown.

Add onions and cook until translucent.

Add chicken stock and braise the pork until tender, about 15 minutes for small pieces.

Broil tomatillos and tomatoes until the flesh completely collapses; peel away the worst of the black.

Roast unpeeled garlic cloves in a small saute pan until soft inside the husk; peel.

Blend the tomatillos, tomatoes, garlic and canned chipotle, using less chipotle than you think, into a tomatillo salsa.

Add the salsa to the pork and cook until the pork is tender and the liquid reduced, adding a little water if it goes dry first.

Add the squash and cook about 10 minutes more until tender.

Cook the black beans in water with some of the chipotle liquid and add them to the filling.

When the meat and squash are tender and the filling fairly dry, stir in an ounce or two of Queso Añejo; season aggressively and cool.

Make a 3-2-1 pie dough with about three cups flour, about six ounces butter, an egg and water just until it holds together.

Roll the dough a little less than an eighth of an inch thick and cut into rounds.

Moisten the edges with egg wash, add a modest amount of filling, fold and pinch closed; crimp with a fork or pinch and roll the edge into a rope.

Optionally refrigerate, or freeze on a cookie sheet and bag once frozen, baking as needed.

Brush with more egg wash and bake at about 400 degrees about 20 minutes until golden brown.

Serve with sour cream mixed with cilantro and a little lime juice.