Chorizo Empanadas

In a bowl, melt the shortening for 1 to 2 minutes in the microwave.

Add the cold beer and water, stir gently. Add 1 teaspoon of salt, 1 teaspoon of garlic and 1 teaspoon baking powder. Gradually add in 3 cups of flour until the dough forms. If too sticky, add a little more flour. Reserve the remaining flour for dusting. Cover dough with plastic wrap.

Add 2 tablespoons of olive oil to a pan and preheat to medium heat for 2 minutes.

Add the onion, bell pepper, mushrooms, garlic and serrano pepper. Cook for 6 minutes. Push the vegetables to one side of pan, add the chorizo. Cook for another 5 minutes. Add 1/3 cup of water, season with cumin and oregano. Stir well to combine, reduce heat and cook for 10 minutes. Remove from heat and let cool.

Make 24 dough balls with the reserved dough. Cover with plastic. Preheat oven to 400°F. Line two baking sheets with parchment paper.

Add cheese to chorizo mixture and stir well. On a flat, lightly floured surface, roll out the dough balls to about 4 inches. Fill with 3 tablespoons of filling, fold over and use your fingers to pinch, and fold to seal edges. Place on baking sheets until all done.

Brush the tops of empanadas with reserved olive oil. Sprinkle the tops lightly with reserved salt, pepper and smoked paprika. Bake in preheated oven for 25 minutes or until golden brown. Remove from oven and let stand for 6 to 8 minutes before serving. Serve with your favorite salsa recipe.