Lamb Tetela, Salsa Verde, Avocado

For the Tetelas:  In a bowl, mix masa, fat and salt; allow to sit for 1 hour. 

For the Empanada Filling:  In a large pot, heat oil over medium heat. Add lamb and chorizo; cook for 10 minutes, using a wooden spoon breaking apart the chunks of meat. With a slotted spoon, remove meat to a bowl while leaving some of the fat in the pan. Add onion, garlic and thyme to pan; cook for 5 minutes. Add raisins, olives, tomato paste and paprika; cook for 2 minutes. Add stock; reduce until almost dry. Add meats back into the pot; mix well. Season with salt to taste; cool completely. 

For the Salsa Verde:  In a blender, combine tomatillos, avocado, lime juice, cilantro, jalapeño, oil and salt using pulse. Salsa should be coarse and chunky. 

For the Ayocote Negro Bean: In a large pot, add water, beans, onion, garlic and oil; cook for 1-1/2 hours until beans are soft. Cool beans; strain the excess water and remove the epazote, if using. Add to a blender; season with salt, blending until smooth.   

To assemble:  Using a tortilla press, make 6-inch to 8-inch circles of masa (tortillas). Place 2 to 4 tablespoons of chilled Empanada Filling in the center of the masa circle; fold to create a triangle, covering the filling completely. Cook on a hot comal or non-stick pan, turning so both sides are cooked. Masa is done when the color turns slightly. 

Place about 1/4 cup Ayocote Negro Beans on plate; top with Tetela, 2 tablespoons of Salsa Verde, and garnish with cilantro, watercress and avocado.