Empanadas de queso

In a large bowl, combine the Masa harina and Salt. Add the Lard and rub it into the Masa harina with your fingertips until the mixture resembles coarse crumbs.

Gradually add the Warm water to the Masa harina mixture, mixing until a soft, pliable dough forms. Knead the dough for about 5-7 minutes until it is smooth and no longer sticky. Cover the dough with a damp cloth and let it rest for 15 minutes.

While the dough rests, prepare the filling. Shred the Oaxaca cheese. In a small bowl, combine the shredded Oaxaca cheese, finely chopped Epazote, and minced Serrano chile. Mix well.