Stir together the flour, masa harina, baking powder, and salt in a large bowl. Stir in the oil and water and mix well. Turn out onto a floured surface and knead lightly to form a smooth, supple dough. (if you need more water, add it a teaspoon at a time to avoid making the dough sticky.) Wrap the dough in plastic wrap and chill it in the refrigerator for 20 minutes while you make the filling.
Put the potato in a lightly salted water in a small saucepan, bring to a boil, and cook until tender, 5 to 7 minutes. Drain.
Meanwhile, in a heavy skillet over medium heat, cook the chorizo, stirring and breaking it up, for about 5 minutes. Add the onion and cook for another 5 minutes, until the onion is tender and translucent. Stir in the potato, olives, raisins, and oregano. Cook, stirring occasionally, until the mixture is heated through, 3 to 4 minutes. Season to taste with salt and pepper.
Preheat the oven to 375°F and lightly grease a large baking sheet.
Divide the dough into 10 balls. On a lightly floured surface, roll each ball out into a circle about 4 inches across. Place a couple of tablespoons of the filling just off-center on one circle, and fold the dough over to make a half circle. Crimp the edges with a fork to seal, and transfer the empanada to a baking sheet. Repeat with the remaining dough and filling.
Brush each empanada lightly with the egg. Use the tip of a paring knife to slash a few holes in the top of each empanada. Bake until the empanadas are golden brown, about 25 minutes. Alternatively, you can fry the empanadas. Heat an inch or so of vegetable oil to 350°F in a large skillet. Fry the empanadas in batches of three, carefully flipping them over once, until they’re golden brown and crispy, about 5 minutes. Transfer them to paper towels to drain, and let the oil return to 350°F before frying the next batch.
Serve warm with the Roasted Tomato-Chile de Árbol Salsa.
Roasted Tomato-Arbol Chili Salsa
Preheat the boiler. Put the tomatoes on a baking sheet and broil, until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins, and cut out the tough cores. Transfer the tomatoes to a big bowl then roughly chop them. Heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
Put the olive oil, onion, and garlic in a saucepan, set it over medium heat, and cook, stirring occasionally, until the onion is soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups of water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit. Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled.
Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.
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