• In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for about 3 to 4 minutes, until they have softened, become translucent and have started to slightly brown along the edges.
• Add a cupful of beans at a time, over the sauteed onion, and mash with a masher, like a potato masher, until you have added all of the beans.
• Let them season and thicken for about 8 to 10 minutes, and continue mashing and stirring, until they have achieved a thick puree consistency and are somewhat pasty looking.

• In small saucepan, combine the sugar with the water.
• Using a small sharp knife split the vanilla bean from top to bottom, without going through the other side, and then cut it in half. Open the slit in each vanilla half and scrape the seeds into the water/sugar mix. Drop in the scraped vanilla pieces as well.
• Set the saucepan over medium heat. Stirring occasionally, heat for 2 to 3 minutes or until sugar is completely dissolved. Remove it from the heat once it does. Let it cool and pour it along with the vanilla bean pieces into a small glass jar. Close the lid. Refrigerate up to 6 months.

• Pour the vinegar into a small glass jar.
• Using a small sharp knife cut the vanilla bean and then split the halves lengthwise. Open each half and scrape the seeds from top to bottom into the vinegar, as thoroughly as you can. Add the vanilla pieces to the vinegar as well.
• Put the lid on the bottle and close tight. Shake it for a good 30 seconds. Leave it at room temperature. For the first couple days, shake it a couple times a day. Let it sit for at least a week before using.

• Pour the sugar in a medium mixing bowl. Using a small sharp knife cut the vanilla bean and then split the halves lengthwise. Open each half and scrape the seeds from top to bottom into the sugar. Mix well to make sure the seeds don’t stay clumped but are well distributed. Pour the mixed sugar into a small glass jar and insert the vanilla pieces. Let it sit for at least 48 hours before using, the more it sits the stronger the vanilla presence it will have. Store at room temperature.

• Pour the salt in a medium mixing bowl. Using a small sharp knife cut the vanilla bean and then split the halves lengthwise. Open each half and scrape the seeds from top to bottom into the salt. Mix them up with the salt, making sure the seeds don’t stay clumped up but are well distributed. Pour the salt into a small glass jar and insert the vanilla pieces. Let it sit for at least 48 hours before using, the more it sits the stronger the vanilla presence it will have. Store at room temperature.

For the dough:

• Place the vegetable shortening or lard in the bowl of a stand mixer; beat on medium speed for about 3 minutes, until it is light and airy. Stop to scrape down the sides of the bowl.
• Add the salt and baking powder; on low speed, gradually add the corn masa flour and the broth in alternating additions, making sure each time that the addition is well incorporated. Beat for about 10 minutes to form a masa dough that is homogeneous and fluffy. Let the dough sit at room temperature while you make the filling.

For the filling:

• Heat a comal (tortilla griddle) or skillet over medium heat. Add the guajillo and ancho peppers; toast them for about 15 seconds per side, until they become more pliable, lightly toasted and fragrant and their inner skin turns opaque. Transfer to a medium saucepan and cover with at least 2 cups of hot water. Cook over medium-low heat for about 15 minutes, or until the peppers have rehydrated, plumped up and softened.
• Transfer the peppers and 2 cups of the liquid to a blender and add the oregano, cloves, cinnamon and cumin. Remove the center knob from the blender lid and cover the opening with a dish towel to contain splash-ups. Puree to form a smooth sauce. The yield is 2 1/2 to 2 3/4 cups.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onions and cook for 4 to 5 minutes, stirring continuously, until the onions are cooked through and beginning to brown at the edges. Add the garlic and cook until fragrant, less than a minute, then add the ground meat, salt and black pepper. Cook for 12 to 15 minutes, stirring occasionally and using a spoon to break up the meat, until it has lightly browned. Add the sauce, the broth, raisins, almonds and olives, stirring to combine; reduce the heat to medium-low, cover the skillet and cook for 20 minutes. Uncover, stir and cook uncovered for 5 minutes.
• Preheat the oven to 400°F. Use a little vegetable oil to grease a 9-by-13-inch baking dish or the equivalent.
• Spoon half of the prepared masa dough into the dish, forming a bit of a lip on the sides and gently leveling it out; don't press hard. Spoon all of the meat filling on top. Cover evenly with the remaining dough. Cover the dish tightly with aluminum foil and bake for 1 hour or until the masa is completely cooked and the top appears to be firm. Remove from the oven and let it sit, covered, for 10 to 15 minutes before serving.

• To make the dough, beat the cream cheese with the butter in the mixer at medium speed until creamy and well blended. Gently add the flour and salt and continue mixing for one minute more. Turn dough onto a lightly floured counter top and knead for a minute. Place dough into a bowl, wrap in plastic wrap and refrigerate for 15 minutes up to 12 hours.
• Sprinkle flour over the counter top and roll out half of the dough until it's slightly less than 1/4 inch think. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all the dough is used.
• Grease a baking sheet with butter. Preheat oven to 375 degrees.
• Brush a thin layer of lightly beaten egg on the edges of the dough rounds. Spoon about 1 1/2 tablespoons Picadillo filling into the center of each round. Fold a side of the circle over the filling across the other side. Pressing with your fingers as you close the dough. Without breaking the dough, press the edges with a fork to seal and make a design.
• Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
• Bake the empanadas for 20 to 25 minutes, until the top have a golden tan color and the dough is cooked through. Serve hot.