El Autentico Diablo Clubhouse Empanadas

Heat Wesson oil in a large skillet over medium-high heat until shimmering. Add chopped onion and garlic, stirring frequently until softened and fragrant, about 3-4 minutes.

Add ground chuck and ground pork to the skillet, breaking up the meat with a spoon as it cooks. Continue stirring until all meat is browned and no pink remains, about 8-10 minutes.

Stir in the finely chopped jalapeno peppers (or habanero peppers) and chili powder, mixing well to distribute the spices throughout the meat. Cook for 1 minute until fragrant.

Add Arturo sauce or tomato paste to the meat mixture, stirring to combine thoroughly. Season with salt and pepper to taste, then reduce heat to low and simmer for 5 minutes to allow flavors to meld.

Add your choice of Tabasco or designer hot sauce to the filling, stirring well to incorporate the heat. Adjust seasoning and heat level to preference, then remove from heat and let the filling cool to room temperature, about 10-15 minutes.

Whisk the 2 egg yolks in a small bowl until well combined; set aside for assembly. This will serve as the egg wash for the empanada dough.

Prepare empanada dough according to your preferred Panamanian recipe (typically a flour-based dough), rolling out portions and filling each with 2-3 tablespoons of the cooled meat mixture.

Fold the dough over the filling to create a sealed half-moon or traditional empanada shape, pressing the edges firmly to seal.

Brush the outside of each empanada lightly with the whisked egg yolk mixture to create a golden finish.

Heat oil in a deep skillet or shallow fryer to 350°F (175°C). Carefully place empanadas into the hot oil and fry until golden brown on both sides, approximately 3-4 minutes per side, turning once.

Remove empanadas from hot oil using a slotted spoon and place on paper towels to drain excess oil. Serve hot while the filling is still warm and the exterior remains crispy.