Chicharrón Empanadas

To prepare the chicharrón filling, place tomatillos and jalapeño chile in a pot with enough water to cover. Bring to a boil and cook until softened, about 10 minutes. Drain the water.

Transfer the cooked tomatillos and jalapeño chile to a blender. Add garlic clove, white onion, cilantro, and water. Blend until a smooth sauce is formed.

Heat 15 grams of lard in a medium saucepan over medium heat. Pour the blended sauce into the hot lard. Cook, stirring occasionally, for 8-10 minutes, until the sauce darkens slightly and thickens. Season the sauce with 5 grams of salt.