Rich and delectable, these mincemeat turnovers mean Christmas to many a New Mexico boy and girl. This is Martha Montoya’s traditional recipe.

Filling

Cover well-washed tongues with water in a large kettle and simmer until tender—about 1 hour. Cool and peel. Retain 1 cup of the tongue broth. Grind meat in a grinder and place in a large bowl. Add remaining ingredients and mix well with hands, using tongue broth to moisten. Let mixture stand while you prepare pastry.

Pastry

Sift flour into a large bowl and add salt and sugar. Cut in shortening. Mix in milk and water to form a soft dough. Knead dough with hands for about 3 minutes. Form dough into balls about 1½ inches in diameter. Roll out on floured board. Place 1 teaspoon filling on half circle of dough, folding over other half circle to enclose. Pinch edges of dough together to prevent filling from leaking. Deep fry empanaditas a few at a time in moderately hot oil (350 degrees F) until golden brown, turning once. Drain on paper towels. Makes about 4½ dozen empanaditas.

Empanaditas taste best when eaten warm. They may be placed on a cookie sheet and reheated in a 300-degree F oven.