Process bread and 2 tablespoons chicken broth in food processor until paste forms, about 5 seconds. Add beef, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until mixture is well combined, six to eight pulses.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook, stirring frequently, until beginning to brown, about 5 minutes. Stir in garlic, cumin, cayenne, and cloves; cook until fragrant, about 1 minute. Add beef mixture and cook, breaking meat into 1-inch pieces with wooden spoon, until browned, about 7 minutes. Add remaining ½ cup chicken broth and simmer until mixture is moist but not wet, 3 to 5 minutes. Transfer mixture to bowl and cool 10 minutes. Stir in all additional filling ingredients that you are using. Taste and season with additional salt and pepper to taste if needed and refrigerate until cool, about 1 hour. (Filling can be refrigerated for up to 2 days.)

Process 1 cup flour, masa harina, sugar, and salt briefly in food processor until combined. Add butter and pulse until homogeneous and dough resembles wet sand, about 10 seconds. Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses. Sprinkle vodka or tequila and water over mixtureand pulse until dough comes together into a sticky mass.

Dump dough out onto lightly-floured surface and form into a ball. Divide dough in half, then divide each half into 6 equal pieces. If you’re not ready to assemble the empanadas you can put the dough pieces on a plate, cover with plastic wrap, and refrigerate until needed.

Adjust oven racks to upper- and lower-middle positions, place 1 baking sheet on each rack, and heat oven to 425 degrees. While the preheating is going on you can roll out the dough and assemble, or you can assemble the empanadas completely ahead of time and keep them covered and refrigerated until you’re ready to bake them. The easiest way to roll out the dough is to put it between two sheets of wax paper or parchment paper, which you can cut into smaller squares so that you’re not wasting so much. You want the dough circles to be about 6 inches in diameter. Just leave the dough stacked between the paper, which will prevent them from drying out. Start putting in the filling, placing about 1/3 cup filling in center of each dough round. Brush edges of dough with water, fold dough over filling, then fold edges over again. Crimp edges of empanadas using fork.

Drizzle 2 tablespoons oil over surface of each hot baking sheet, then return to oven for 2 minutes. Place as many empanadas on each baking sheet as you can without their touching and cook until well browned and crisp, 25 to 30 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Serve with salsa.