Empanadas de Pollo con Salsa Verde

Ingredients

• 3/4 pound (340g) tomatillos, husks removed and rinsed
• 2 garlic cloves, peeled
• 1 to 2 jalapeño peppers, stems removed; to taste
• 1/2 small (50g) white onion, peeled and diced (about 1/3 cup)
• 3/4 cup (18g) chopped cilantro, including the tender stems
• 1 tablespoon (14g) lime juice
• 1/4 teaspoon table salt
• 2 cups (245g) shredded cooked chicken (1 to 2 boneless breasts)*
• 1 cup (113g) shredded Oaxaca, mozzarella, or Monterey Jack cheese*
• 2 1/2 cups (233g) masa harina*
• 1/2 teaspoon table salt
• 1 2/3 cups (378g) water, warm, about 100°F
• vegetable oil, for frying (the amount will vary depending on the size of your cooking vessel)

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