Meanwhile, breakup the carnitas meat and sear it in a pan over medium heat with a little olive oil. Cook for 3 - 4 minutes, flip the meat over and cook for another 3 - 4 minutes. Remove the meat from the pan and drain on paper towels. Set aside.

Drain the chiles and add them to a blender along with the garlic, onion and chicken stock. Blend for 3 minutes. Add a little water if the mixture is too thick. Strain into a small sauce pan. Add the cumin, oregano and bay leaf and simmer on low heat for 5 - 10 minutes. Add the warm salsa to the carnitas meat and stir.

Add masa harina, salt and baking powder to the bowl of a stand mixer and blend with a paddle attachment for one minute. The key is to make sure the baking powder is evenly distributed. Add the water and lard and mix for two minutes on medium-low speed. Using a tortilla press, flatten ¼ cup of empanada dough to a thickness of ⅛", no thinner. Add a scant ¼ cup to the lower third of the dough. Gently fold the dough over the filling and press to seal. Press the tines of a fork along the edge of the seal.

Carefully drop the empanada in the hot oil. Cook for 4 minutes. Turn the empanada over and cook for another 4 minutes. Drain and serve with salsa, Mexican cream and green onions.