Chicken Empanadas with California Olives

Ingredients

• 1 cup vegetable shortening or lard
• 4 cups all-purpose flour
• 2 teaspoon dried marjoram
• 2 teaspoons kosher salt
• 1/4 cup tequila
• 1 1/2 cups ice water
• 1 large egg, beaten
• 2 tablespoons white sesame seeds
• 1 large white onion
• 1 1/2 pounds boneless, skinless chicken thighs
• 2 dried guajillo chiles, stemmed and seeded
• 1 fat garlic clove, peeled
• 1 medium tomato, cored and halved
• 1 tablespoon + 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1/2 red bell pepper, diced
• 2 medium red potatoes (about 8 ounces), peeled and diced
• 1/2 cup sliced California Ripe Green Olives
• 3 tablespoons chopped parsley

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