Spring Pea and Potato Empanadas with Spicy Tamarind Dipping Sauce

Ingredients

• 1 1/2 cups vegetable oil, for frying
• 1 1/2 cups lard, for frying
• 1 cup water
• 3/4 cup lard
• 2 cups white whole-wheat flour
• 1 cup cornmeal
• 2 teaspoons kosher salt
• 1 teaspoon chipotle chile powder
• 2 cups water
• 1/2 cup brown sugar
• 1/4 cup tamarind paste
• 1 teaspoon ground cumin
• 1 chipotle en adobo, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 3 serrano chiles, seeded and minced
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound russet potatoes, peeled, cut into 1-inch cubes, and boiled until tender
• 1/2 cup fresh or frozen peas
• 1 tablespoon freshly-squeezed lime juice

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