YIELD: 16 empanadas 1 cup unsalted butter, room temperature 8 oz. cream cheese, room temperature 2 ⅓ cups all-purpose flour ½ tsp. salt, divided 3 ancho chiles, stemmed and seeded 2 Tbsps. vegetable oil 1 onion, thinly sliced 1 garlic clove, minced 1 Tbsp. apple cider vinegar 2 tsps. brown sugar 1 avocado, halved, pitted, peeled and diced 8 oz. Cotija or Feta cheese, crumbled 1 egg, lightly beaten ¼ cup sesame seeds 1. For the dough: In a mixer, beat the ...

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