Picadillo Empanadas with Chimichurri

Ingredients

• 1 pound ground beef (90/10)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium yellow onions, diced small (about 2 cups)
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon all-purpose seasoning, such as Sazon Completa
• 1/8 teaspoon ground cinnamon
• Pinch crushed red pepper
• 2 tablespoons tomato paste
• 2 tablespoons dry Spanish sherry (Manzanilla or Oloroso style), optional (see Cook’s Note)
• 3/4 cup beef broth
• 1/4 cup raisins soaked in hot water for 20 minutes, drained
• 1/4 cup Spanish pimiento-stuffed green olives, quartered
• 1/2 cup tightly packed fresh flat-leaf parsley leaves, finely chopped
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon sugar
• 4 tablespoons vegetable shortening
• 3/4 cup boiling water
• 3 to 4 cups vegetable oil of other neutral oil for frying, more if needed
• Chimichurri, recipe follows, for serving
• 2 bunches fresh curly parsley
• 3 garlic cloves
• 2 tablespoons white distilled vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Scant 3/4 cup sunflower oil

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