Potato Recipes | Chorizo and Potato Empanadas

Ingredients

• ¾ cup All-Purpose Flour, plus more for kneading
• ½ cup Masa Harina (corn tortilla flour)
• ½ teaspoon Baking Powder
• ½ teaspoon Kosher Salt
• ¼ cup Vegetable Oil
• ½ cup Warm Water
• 1 cup Yellow Potatoes, peeled and cut into ½-inch cubes
• 1 cup Mexican Pork Chorizo
• ½ cup Yellow Onion, chopped fine
• 3 Tablespoons Sliced Pimento-Stuffed Green Olives
• 3 Tablespoons Golden raisins
• 1 teaspoon Dried Oregano (preferably Mexican)
• As Needed Kosher Salt
• As Needed Black Pepper, freshly ground
• 1 Large Egg
• 1 Tablespoon Water
• 1 lb. Roma Tomatoes
• 3 Arbol Chilies
• 2 Tablespoons Extra Virgin Olive Oil
• ½ cup White Onion, 1/8 inch dice
• 4 Garlic Cloves, crushed
• ½ cup Fresh Cilantro, chopped
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper, freshly ground