Mexican · Dinner
Crispy Beef Turnovers
Ground beef turnovers made from masa dough folded around a spiced filling of beef, tomato, onion and chipotle, then deep-fried until the shell blisters and crisps. Served with a squeeze of lime and a dollop of sour cream or salsa. The filling carries cumin, oregano and a touch of smoked chili heat.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
651Calories
33.9gProtein
40.8gFat
38.5gCarbs
3.2gSugar
4.9gFiber
862mgSodium
82mgChol
11.1gSat Fat
620mgPotassium
108mgCalcium
4.8mgIron
2.4mcgVitamin B12
6.5mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Mix the masa harina with warm water in a bowl using your hands until a soft, cohesive dough forms; cover and set aside 10 minutes.
2
Saute
Heat 1 tsp vegetable oil over medium heat, cook the onion and garlic 2 to 3 minutes until translucent and softened.
3
Brown
Add ground beef to the skillet over medium-high heat for 5 to 6 minutes, breaking it up, until no pink remains and it browns.
4
Simmer
Stir in the canned tomatoes, chipotle, cumin, oregano, salt and pepper; simmer over medium-low heat for 4 to 5 minutes until the mixture thickens. Cool for 10 minutes before filling.
5
Fry
Heat the remaining vegetable oil to 350°F (175°C) in a small deep pot and fry the turnovers for 3 to 4 minutes per side until deep golden brown with a firm, blistered shell.
6
Plate
Transfer the turnovers to a plate, add sour cream alongside and serve with the lime wedge for squeezing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g ground beef
- 1 1/2 cup180g masa harina
- 1/2 cup120ml warm water, plus more as needed
- 4 tbsp60g canned tomatoes
- 2 tbsp30g chipotle in adobo
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 2 cup480ml vegetable-oil, for frying
- 2 tbsp30g sour-cream, to serve
- 22 lime wedge, to serve
