For the Empanada Dough

Chill the fat. Whether you are using shortening or lard, measure it then pop in the freezer for at least 30 minutes before starting the dough.

Combine dry ingredients in a large bowl. Whisk together the flour, marjoram, and salt.

Cut the vegetable shortening or lard into small cubes and toss the cubes in the flour mixture to coat. Use a pasty blender or your fingers to blend the fat into the dry ingredients until it looks like coarse sand with a few larger pea-sized pieces.

Add the tequila and about 1/2 of the ice water. Mix the wet ingredients into the dry by lifting the flour from the bottom with your hands and squeezing gently letting the mixture fall through your fingers. Keep adding more ice water a little at a time until it easily holds together but is not sticky.

Form into 3 equal pieces fltten into disks, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 3 days in advance.

1. Divide the onion in half cut one half into small dice and quarter the other half.

2. Combine the chicken, the quartered onion, guajillo chiles, garlic, tomato, and tablespoon of salt in a large soup pot and fill with water. Bring to a boil over high heat, then lower to a simmer and skim any foam off the top. Cook until chicken is fall-apart tender, about 30 minutes.

3. Remove chicken to a baking sheet with tongs and let cool. Once cool enought to handle, shred into bite-sized pieces.

4. Strain broth into a large heat-proof container. Transfer all the vegetables and dried chiles to a blender. Add 1/2 cup of the reserved broth to the blender. Save remaining broth for a soup or another use. Blend mixture until smooth.

5. Heat olive oil in a large frying pan (one big enough to hold all the filling) over high heat. Add the diced onion, bell pepper, and potato. Add the 1 1/2 teaspoons of salt and cook until onions and peppers are soft, about 5-6 minutes.

6. Add the chicken and olives then the pureed guajillo sauce and parsley. Stir to coat everything in the sauce then set aside to cool. The potatoes won't be completely soft, but they will soften in the oven.

7. Heat oven to 350°F. Arrange the racks in the top and bottom of the oven. Line two baking sheets with parchment paper.

8. Roll one piece of dough into 1/4-inch thick circle. Cut into 4-inch circles using a biscuit cutter. Fill with 1 tablespoon of the filling.

9. Seal to close pressing the two sides together then create a decorative edge by pressing with the tines of a fork or pulling the bottom of the dough up and over the top to create a rope look (see video).

10. Lay the empanadas on a baking sheet about an inch apart. Brush with the egg and sprinkle with sesame seeds. Repeat with remaining dough and filling, re-rolling the scraps of dough until you've used all of it.

11. Bake empanadas until crust is firm and is lightly golden on top and darker on the bottom, about 30 minutes.

12. Let cool about 10 minutes before serving with guacamole or your favorite salsa.