In a large mixing bowl, add the water, butter, vinegar or vodka, and salt. Mix well.

In a separate bowl, add the flour and Kent Rollins’ Chili Seasoning or chili powder. Mix well.

Gradually add small amounts of the flour mixture to the wet ingredients, mixing as you go. You want a dough that doesn’t stick to your hands.

Dump out onto a floured surface and knead for about 5 minutes. Form into a disc. Wrap and place in the fridge for at least 2 hours.

Meanwhile, add the butter to the skillet. When melted, add the onions and oregano and cook for about 8 to 10 minutes over low heat, stirring occasionally. Add in the garlic. Set aside.

In a separate skillet over medium heat, crumble in the ground beef and sausage and cook until it is half browned, about 5 minutes.

Add the green chilis, bell pepper, and jalapeno. Stir to mix evenly, Cook for 4 to 5 minutes or until the peppers are tender. Add in the onion mixture and cook for another 2 minutes. Season well with Kent Rollins' Mesquite Seasoning or salt and pepper.

Remove from heat and set aside.

Remove the dough from the fridge and cut into fourths. Set two of the dough balls back in the ice box, covered in plastic wrap. Flour surface well and roll out the other two balls of dough into a rectangle. The dough should be about ⅛ inch thick. With a 4 to 5 inch round cookie cutter or circular implement, cut the dough out and place on a baking sheet.

In Dutch oven or deep fryer, heat oil to 350 degrees F.

Place about 1 ½ tablespoons of the filing in the center of the dough. Add the 2 chunks of mozzarella and pepper jack cheese and fold the dough over. Crimp well.

Place two empanadas in the oil and cook for about 2 to 3 minutes or until golden brown. Remove and place on a wire rack. Repeat until all are fried.