Mexican · Dinner
Crispy Beef Turnovers with Spicy Sauce
Ground beef turnovers made from masa harina dough, filled with seasoned beef, onion, and tomato, then folded into half-moons and deep-fried until the shell crisps and blisters. Served with a smoky chipotle-hot sauce dip. Warm cumin, garlic, and chili carry the filling's savor.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
748Calories
35.4gProtein
48.7gFat
47.1gCarbs
5.1gSugar
6.3gFiber
672mgSodium
118mgChol
10.8gSat Fat
844mgPotassium
102mgCalcium
6.1mgIron
3mcgVitamin B12
7.8mgVitamin C
Goes well with
Mexican Lager (e.g. Corona, Modelo)
local
Agua Fresca de Jamaica
international
gluten-free-adaptable
high-fiber
protein-rich
spice-route
Instructions
1
Prep
Combine masa harina and warm water in a bowl, knead by hand 2 minutes until soft and smooth, then cover and set aside.
2
Sauté
Heat 1 tsp vegetable oil over medium heat, cook diced onion and minced garlic 3 minutes until softened and translucent.
3
Sear
Add ground beef to the skillet over medium-high heat, cook 5 minutes breaking it up, until no pink remains and edges brown.
4
Simmer
Stir in diced tomato, cumin, chili powder, oregano, tomato paste, salt, and pepper; cook over medium-low heat 4 minutes until thickened.
5
Cool
Spread beef filling on a plate and let cool at room temperature 10 minutes.
6
Build
Divide masa dough into two balls, flatten each between plastic into a 5-inch round, spoon filling onto one half, fold into half-moon, seal edges with fork.
7
Fry
Heat vegetable oil in small deep pot to 350°F (175°C) and fry turnovers 5 to 6 minutes, turning once, until deep golden and blistered.
8
Whisk
Stir hot sauce, minced chipotle in adobo, and mayonnaise together in small bowl until evenly combined and streaked orange-red.
9
Plate
Drain turnovers briefly on paper towel and plate alongside the spicy dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 1 1/2 cup180g masa harina
- 1 cup240ml warm water, plus more as needed
- 11 onion
- 4 cloves4 cloves garlic
- 11 tomato
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml vegetable oil, for frying
- 2 tbsp2 tbsp hot sauce
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp2 tbsp mayonnaise
- salt, to taste
- black pepper, to taste
