* 4 cups sifted flour
* 2 teaspoons of salt
* 1 teaspoon baking powder
* 1 cup (250 grams) vegetable shortening, at room temperature
* 1/2 regular bottle of mexican beer
* 1 Bottle of ready-made mole verde paste (Example: Doña Maria or La Especial, 250 grams)
* some liquid chicken broth
* 1 lb. of pork meat
* a bunch of fresh cilantro
* Oaxaca cheese (Can be substituted for Mozzarella)
* one egg, beaten

Preparation:

1) Carefully sift the flour; mix the flour with the shortening which must be soft and at room temperature. Add to the dough the salt and baking powder, cold beer is added to the dough and them form dough into a smooth ball. Wrap the dough ball with waxed paper and refrigerate for one hour.

2) Empty the mole verde paste in a pan, pour in in about half the liquid broth the package instructions suggest (2 glasses broth instead of 4). While the mole verde is heating up slowly, shred the already cooked pork meat then mix it with the mole verde. Mix well so there are no dry mole verde lumps left in the mole sauce, which should be thick and chunky; chop the cilantro and mix it in the sauce.

3) Once the hour has passed, sprinkle some flour on a flat surface so that the dough won't stick. Flatten the dough with a rolling pin on this flat surface, then ultimately making 5-6 inch diameter circles from the dough.

4) Fill the dough circles with the mole verde meat, sprinkle some Oaxaca cheese over the mole-pork mixture. At this point we shape the empanadas, sealing them by pressing the edges of the dough. Paint the empanadas with the beaten egg. Preheat the oven to 450 ˚F.

5) Arrange the closed empanadas on a baking dish. Wait for the oven to reach desired temperature; put the baking dish in the oven, then immediately lower the heat setting to 400 ˚F. Bake for 30 minutes, until the empanadas' are golden and cooked.

Serve these Oaxaca mole verde empanadas with refried beans and a salsa...