Miami Cuban Sandwich Empanadas with THC-Infused Mojo Dipping Sauce (80 mg each)

Miami Cuban Sandwich Empanadas with THC-Infused Mojo Dipping Sauce (80 mg each)

These are the empanadas that would make every abuela in Hialéah nod once, slowly, and then whisper “ese está cabrón.” Classic Cuban sandwich filling (slow-roasted mojo pork shoulder, sweet ham, Swiss cheese, dill pickles, and yellow mustard) sealed inside a lard-flaky disc that fries up blistered and golden, then gets served with a THC-laced mojo criollo dipping sauce so garlicky and bright it’ll wake the dead. The mojo carries the entire 960 mg payload. One empanada and you’re dancing casino on Calle Ocho at 4 a.m. Two empanadas and you’ll wake up on a raft halfway to Cuba speaking perfect Spanglish to a dolphin named Carlito.

Makes 12 large empanadas  

Active time: 2½ hours | Total time: 2 days + 14-day infusion  

Dosage: 80 mg THC per empanada (960 mg total in the mojo)

THC mojo criollo (960 mg total)  

- 2 cups fresh sour orange juice (or 1½ cups OJ + ½ cup lime)  

- ½ cup extra-virgin olive oil  

- 12 cloves garlic, minced to paste  

- 1 large Spanish onion, grated  

- 2 tsp dried oregano  

- 2 tsp ground cumin  

- 1 tsp kosher salt  

- ½ tsp fresh cracked black pepper  

- 960 mg flavorless distillate (warmed to 100 °F)

Simmer everything except distillate for 20 minutes until thick and punchy. Cool to 100 °F, whisk in distillate until silky. Bottle and age 14 days in the fridge (it only gets meaner).

Pork shoulder (make the day before)  

- 4 lb boneless pork shoulder  

- Mojo marinade: 2 cups sour orange, 1 head garlic, 2 tbsp oregano, 2 tbsp cumin, 1 cup OJ, ½ cup olive oil, salt  

Marinate 24 hours → roast covered at 275 °F 5–6 hours until shreddable → shred and moisten with reduced marinade

Empanada filling  

- 4 cups pulled mojo pork  

- 1½ lb sweet ham (Palmetto or similar), diced  

- 1 lb Swiss cheese, shredded  

- 1 cup finely chopped dill pickles  

- ½ cup yellow mustard  

Mix cold until it holds together like meat salad.

Dough (disco de empanada casero)  

- 5 cups AP flour  

- 2 tsp kosher salt  

- 1 cup cold lard, cubed  

- 1 large egg  

- 1¼ cups ice water + 2 tbsp white vinegar  

Cut lard into flour, add liquids, knead just until smooth. Rest 1 hour.

Assembly  

Roll dough ⅛-inch thick, cut 6-inch circles.  

3–4 heaping tbsp filling in center, fold, crimp hard with fork, chill 30 min.  

Fry at 350 °F 5–6 minutes until deep golden and blistered. Drain on rack.

Serve immediately with the warm THC mojo in ramekins and a side of cafecito you’ll never finish because you’re already vibrating at 300 bpm.

80 mg per empanada.  

Eat one and you’ll start calling everybody “papi” and “mami” with real love in your heart.  

Eat two and you’ll wake up in Little Havana wearing a guayabera made of plantain leaves, trying to trade your shoes for a domino table.  

Dale, Miami. 🇨🇺🔥🧀