• In a saucepan, heat the oil and flour for about 1 minute, whisking constantly.
• Add the seasonings and cook for 1 more minute, whisking constantly.
• Whisking constantly, slowly add the broth and stir until no lumps remain.
• Continuing to stir frequently, simmer until the sauce has slightly thickened – 10-15 minutes.

Empanada Dough:

• In a microwavable bowl, combine the milk, butter, and salt.
• Heat until the milk is warm and the butter has melted.
• Mix the egg yolks into the warm milk mixture.
• Measure the flour into a mixing bowl then add the milk mixture.
• Knead until a soft dough forms and it's easy to handle – 2-3 minutes.
• Form into a ball, wrap in Saranwrap, and refrigerate for at least an hour.

Beef Empanada

• In a large skillet, saute the onion and garlic in a little butter.
• When translucent, add the ground beef and spices.
• When the meat is cooked, sprinkle flour over the meat, stir, then add the broth and raisins.
• Simmer until saucy but not soupy.

Sweet Potato Empanada

• In a bowl, mash up the sweet potato with some half & half, cinnamon, and enough sweetener to taste.

Assembly:

• Preheat the oven to 350°. Grease a baking sheet.
• When it's time to make the empanadas, remove from the fridge, divide into 12 balls, and roll each ball into a 5 to 6-inch circle.
• Add a couple tablespoons of filling to the rolled out dough. (For the Chilean/Argentinian empanadas add a slice of boiled egg and 1 black olive on top of the meat filling.)
• Brush the edges of the dough with beaten egg white, fold in half, and crimp. (The Chileans crimp the sides then fold the edges in, making a rectangle.)
• Place the empanadas on the baking sheet, brush the tops with more egg white (if making sweet empanadas, you can sprinkle sugar on top too), then bake for about 45 minutes, or until heated through and golden brown on top.

• In a small bowl, combine the Italian seasoning, cumin, salt, and pepper.
• Cover the pork loin with the seasonings and pat them in.
• Deseed and dice the jalapeno and dice the onion.
• Place the pork in a slow cooker (fat cap up), cover the meat with the diced onion, jalapeno, and minced garlic. Squeeze the orange juice over the top.
• Cook on low for 10 hours or on high for 6 hours. (See note for baking instructions.)
• When the meat is tender, remove the juice and set aside for later. Shred the meat with 2 forks or with a handheld mixer.

To Crisp:

• Close to serving time, heat a large skillet and add a couple Tbsp olive oil. Add a layer of pork and drizzle some of the juice over it. Allow to cook until the juice has evaporated and the bottom of the meat is brown and crispy. Flip and sear briefly (don't let the meat get too dry).
• Remove the meat from the skillet and repeat with more meat.
• Keep the meat warm in the crockpot or the oven. (You can drizzle a little of the juice over the crisped meat to keep it moist.)