Add the masa, flour, water, and oil to a bowl, stir until a soft dough forms. If the dough is too wet, add additional flour. The consistency should be similar to Play-Doh. Cover the bowl and allow to rest while you prepare the filling.

Heat the oil in a large skillet over medium high heat. Cook the onions until slightly caramelized, about ten minutes. Add the pork, cooking until browned, breaking up into small pieces.

Add the stout and allow to cook until the beer is almost completely gone.

Add the tomato puree, black beans, smoked paprika, garlic powder, salt and black pepper, cook until well combined. Remove from heat.

Form dough into balls about the size of golf balls.

One at a time place between two sheets of parchment paper (parchment works better than plastic wrap, the dough removes more easily) and using either a tortilla press or a rolling pin, press/roll into 6 inch circles.

Add about 2 tablespoons of filling in the center. Using the parchment, fold over the dough to form a crescent shape. Peel back the parchment and press the dough to seal the edges. Repeat for all dough balls.

Heat the oil (canola or peanut oil), in a large pot over medium high heat. Using a cooking thermometer adjust heat to maintain 350F degrees.

A few at a time, fry the empanadas until golden brown, about 3 minutes. Allow to drain on a stack of paper towels.