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Aug 26, 2009 01:18 PM

Sweetmeat Empanadas with New Mexico influence

Please help me find a recipe for sweetmeat empanadas. My grandma, Teresina, used to make these at Christmas. She used a hand-grinder to grind pork roast. I think there were raisins and it was probably made with lard, (manteca). When you smelled these baking, you smelled Christmas...

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  1. Hello I just read your message my grandma sanchez was from new mexico and she made empanadas they were made with ground pork roast mince meat peaches rasins and lard it really sounds like the ones my grandma made too i have recipe e-mail me if this sounds like the one mabye we are family?? my e-mail is

    2 Replies
    1. re: centavo

      Any recipe would be gratefully received. Have you made them before? Thanks for your response!

      1. re: centavo

        My Grandmother (Gallegos) from Tierra Amarrilla, NM made empandas with pork roast, mincemeat and nuts. I have been looking for the recipe.

        Thx Spanishrose, from Texas

      2. Sounds like a picadillo filling. Oooh, I love that stuff. Empanadas filled with it would be killer. Lots of regional differences in picadillo. Raisins and pork sounds like the one I used to make a lot with onions, garlic, apples, raisins, olives, almonds, cinnamon and cloves. Rick Bayless did one a bit like that. Found it on his website,

        1. Where was your Grandmother from? Mine was from TA, about 15 miles south of Chama. Yes my Grandma would grind her roast too and fried. I do wish I had the receipe.

          1. What was the New Mexico influence? I agree that the meat with raisins suggests a 'picadillo', which is common in empanadas. But empanadas are common through out the Hispanic world, hailing back meat pies sold to pilgrims with scallop shell emblems (in Galicia). Was the dough wheat flour or corn masa? baked or fried?

            2 Replies
            1. re: paulj

              Definitely fried. No olives, apples or almonds though. The empanada would end up being folded in a half-moon shape, fork scored on the curve and the size of a palm, fried golden brown in manteca! My mouth is drooling...

              1. re: Bourgeois

                I don't know if you ever found out how to make these sweet meat empanadas. My grandmother used to make these and my mother still makes them. They use pork shoulder, cook it remove exesss grease. Then sweeten it with piloncio. When is basically brown sugar, make it into a syrup by adding water over heat. Add cinnomon, raisens, anis to taste. Make your dough like you would for tortillas. Close them with a fork and fry them. My mom makes them with powder sugar. Let me know if this is what you wanted to know. We live in NM but this recipe is from Mexico where my parents are from. But like everything this recipes migrated from family to family and some add diffrent ingredents according to their taste.

            2. Keep in mind that the pork is ground after it is cooked.

              Being a native of New Mexico with my Spanish roots going back to 1598, I grew up eating both the fried and baked empanadas but prefer those lard.