Place chicken breasts in a pot and cover with water. Parboil until chicken is cooked, and remove. Shred chicken. In a pan, heat about 1/5 TBSP oil over medium high, and add in onion and tomato. Cook until onion is translucent. Add in remaining ingredients. Cook until all are incorporated and well coated with seasoning. Adjust seasoning as need.

Add about 1.5 TBSP oil to a pan and heat over medium heat. Add in all ingredients and cook together for about 7 minutes, or until potatoes are soft. Adjust seasoning as needed.

In a large Bowl, Combine all Empanada ingredients. The dough will seem really wet at first. Knead it for about a minute in the bowl, and let it sit for 5 minutes, so it can fully hydrate. Check after five minutes, dough should stick to itself, but not to clean hands. If the dough is still too watery, add in more flour 1 TBSP at a time to reach the right consistency. If it is too dry, add in water 1 TBSP at a time to reach the right consistency.

Cover a heavy bottomed pot with a layer of oil, and heat over medium high heat. Take a long piece of parchment paper (about 1.5') and fold in half. Make 5 baseball-sized balls out of your dough. One by one, roll with a pin between the parchment paper until dough is about 1/4" thick. Place 2-3 spoonfuls of filling (you can sprinkle in queso fresco here if desired), and fold the dough into a half moon shape, pinching the sides to seal. Carefully lower into the hot oil, and cook on each side for 3-4 minutes, or until both sides are crisp on the outside. Repeat with remaining empanadas, placing cooked empanadas on paper towels to drain. Sprinkle with queso fresco, dip in salsa, and enjoy!