Gather together all of your dough ingredients. Combine the flour, baking powder, and salt in your food processor. Pulse to mix well. Add in your lard (or shortening) in small pieces and pulse until the mixture is the texture of wet sand or coarse cornmeal.
In a measuring cup, combine the chicken broth and egg and whisk together. With the food processor running, pour in the liquid until the dough comes together. Dump the dough out onto a lightly floured counter and knead a few times until it all comes together and no longer feels sticky. Wrap in plastic wrap and place in the refrigerator to rest while you prepare the filling.
In a large skillet on medium high heat, cook the ground beef until it is no longer pink. Drain the beef and set aside. In the same pan, add about one tablespoon of vegetable oil and heat back up to medium high. Sauté all of the vegetables until they are just beginning to soften. Remember, if you don't want it too spicy, just use less (or no) jalapeños. If you want it spicier, go crazy. You are in charge of your flavor intensity here! Add the ground beef back to the pan and continue browning.
Now is when you'll add in your spices. The chili powder and the chipotle powder are where the real heat is. Adjust as needed, okay? After everything is cooked and seasoned, turn off the heat and toss in the chopped cilantro and tomato. They will soften from the heat of the mixture and need no further cooking. Allow the filling to cool while you prepare the dough.
Lightly flour a work surface and roll out your dough to about 1/4 inch thick. I found it easier to work the dough in quarters, not trying to roll everything out all at once. Cut out circles about 5-6 inches in diameter. I used a bowl and a paring knife to cut out nice even circles.
Using a brush or your fingers and the whisked egg, trace around the edge of the dough circles to help when sealing your empanadas.
Add about 2 tablespoons of filling to the center of each circle. Fold the dough in half and press around the meat to remove any extra air. Use a fork to press shut and seal the edges of each empanada.
Place finished empanadas on a sheet pan covered with parchment paper. Using a brush, egg wash each empanada with the whisked egg.
Bake at 350° for 20-25 minutes or until golden brown. Allow to cool for at least 5 minutes on the pan before serving or you'll liquify the inside of your face.
I served my empanadas with my Mexican Rice. This was as authentic as I can imagine and frankly, quite delicious! Enjoy!