Smoky Potato and Caper Empanadas with Cilantro Sauce

Course Side Dishes Prep Time 1h Total Time 2h

Ingredients in this Recipe

1 chipotle pepper en adobo, finely chopped (about 1 tablespoon), plus 1 tablespoon adobo sauce
1 cup (5 ounces) masa harina
1 green bird chile or serrano pepper
1 medium onion, finely diced
1/2 teaspoon madras curry powder
1/2 to 3/4 cup ice cold water
2 cloves garlic, grated on a microplane grater
2 cups (10 ounces) all purpose flour
2 medium potatoes (about 1/2 pound), but into 1/4 inch dice
2 quarts vegetable oil (if frying), or 2 tablespoons if baking
2 tablespoons capers, drained and roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons juice from 1 lime
2 tablespoons minced fresh cilantro leaves
8 tablespoons vegetable shortening
Kosher salt

See Full Recipe at Serious Eats