2 lb Pork Butt or shoulder roast
1    Onion, quartered
2    Garlic cloves
1/2 ts Salt
1 ts Oregano
1 ts Cumin
2    Bay leaves
1 1/2 c  All purpose flour + 2tb more
3/4 c  Masa Harina
1 ts Baking powder
1/4 ts Salt
1/2 c  Lard or solid shortening
1    Egg, beaten
1/2 c  Milk
1 c  Chile chipolta salsa
1/2 ts Salt
Milk

This recipe is not as complicatated as it looks. First your prepare the
filling which is easy to make and can be used for almost anything else,
such as a taco filling. Next make the dough, which is no harder to do than
pie dough.

Place pork in large pot. Cover with water. Add onion, garlic, 1/2 ts.
salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat, and
simmer for 1 1/2 hrs.

While the pork cooks, prepare the dough. Sift together the flour, Masa,
baking powder and 1/4 ts. salt. In a separate bowl, beat together the egg
and 1/2 c. milk. Make a well in the center of the dry ingreds..Add the egg
mixture and stir with a fork until the dough comes together in a ball.
Divide the dough into 16 even-size pieces and roll each piece into a ball.
Place in a bowl, cover, and refrigerate.

After pork has simmered for 1 1/2 hrs, preheat oven to 375 F.. Remove the
pork from the liquid. Save the stock for soup if you like. Place pork in a
baking dish or Dutch oven. Brush with hot pepper sauce. Bake for 1 hr., or
untill meat shreds easily with fork. Remove from oven and shred into small
pieces. Combine Red Chile Salsa (see #141) and remaining 1/2 tsp. salt. On
lightly floured surface, flatten a piece of dough with the palm of your
hand. With rolling pin (actually, a piece of cut-off broom handle works
best), roll out the dough to make a 5″ circle, abt. 1/8″ thick. Place 2-3
tbs. filling in center of the dough. Brush edges of dough with milk. Fold
dough over filling. Pinch edges together. Crimp with fork to seal. Place on
lightly greased baking sheet. Bake for 20 min.,, or until golden. Remove to
rack and cool for abt. 5 min. Serve warm. Can be frozen baked or unbaked.
If baking from freezer, do not thaw. Bake in preheated 350 F. oven for
25-30 min. Reheat baked frozen at 350 for 15 min.