Empanadas with Ancho Reyes Margarita

In a large bowl, whisk together 500g of all-purpose flour and 1 tsp of salt.

Add 60g of lard, butter, or shortening. Rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs or damp sand.

Gradually add 225-275ml of hot water (around 180°F/82°C), mixing with your hands until a shaggy dough forms. Knead for 1 minute until no dry patches remain.

Form the dough into a ball, place it in a bowl, cover with a larger bowl or plastic wrap, and let rest at room temperature for 20-30 minutes.

Heat 1 tbsp vegetable oil in a cast iron skillet over medium heat. Add 1/2 chopped onion and sauté for 3-5 minutes until softened. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Add 1 lb ground beef to the skillet. Break it up with a wooden spoon and brown until no pink remains, about 5-7 minutes. Drain excess fat if necessary.

Stir in 2 tsp ground nutmeg, 1 tsp turmeric, 1 tsp paprika, and season to taste with salt and pepper. Cook for 1 minute more. Remove from heat and stir in 2 chopped hard-boiled eggs.

In a separate skillet, heat 1 tbsp vegetable oil over medium heat. Add 1/2 chopped onion and 1/2 chopped red bell pepper. Sauté for 3-5 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds.

Add 1 lb shredded poached chicken breast, 2 tbsp tomato paste, 1 tsp cumin, 1.5 tsp dried oregano, and 1 tsp paprika. Stir to combine. Add a splash of cooking water if needed. Cook for 1-3 minutes until flavors meld. Season to taste with salt and pepper.

In a small bowl, combine 4 oz guava paste and 4 oz crumbled queso blanco. Mix well.

Divide the rested dough into 16 equal pieces. On a lightly floured surface, roll each piece into a thin round, about 6 inches in diameter.

Spoon about 2 tablespoons of filling onto one half of each dough round. Moisten the edge of the dough with water, fold the other half over, and crimp the edges to seal. You can use a fork or create a decorative crimp.

Heat about 2 inches of neutral oil in a deep pot or cast iron skillet to 400°F (200°C).

Carefully lower 3-4 empanadas at a time into the hot oil. Fry for 4-6 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.

Run a lime wedge around the rim of a rocks glass and dip in salt to create a salt rim.

Add 2 oz blanco tequila, 1 oz Ancho Reyes chili liqueur, and 1 oz fresh lime juice to a cocktail shaker filled with ice.

Shake well until the shaker is very cold. Strain the mixture into the prepared glass filled with fresh ice. Garnish with a lime twist.