Pork Picadillo Empanadas with Chipotle Salsa

1 tablespoon olive oil

1 12 ounce pork tenderloin, trimmed, cut into 1/3-inch pieces 1 jalapeño chili, minced

2 teaspoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 cup golden raisins

1/4 cup fresh lime juice

6 tablespoons chopped toasted almonds

3 tablespoons sour cream

Dough:

1 1/2 cups all purpose flour

1 cup Masa Harina (corn tortilla mix)*

1 teaspoon baking powder

1 teaspoon salt

1/2 (1 stick) unsalted butter, melted, cooled

1/2 cup plus 1 tablespoon water

2 large eggs

Chipotle Salsa

Sour cream

Chipotle Salsa:

3 cups chopped tomatoes

3/4 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 1/2 tablespoons chopped canned chipotle chilies in adobo sauce (sold at Latin American markets)

1 1/2 teaspoons ground cumin