Mexican · Dinner
Crispy Chicken Turnovers
Ground chicken thigh seasoned with cumin and chili powder is cooked with onion and garlic, then folded into masa dough and fried until golden and blistered. Served with fresh tomato salsa and sour cream for dipping, this handheld empanada balances a crisp shell against a juicy, spiced filling.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
34.8gFat
38.1gCarbs
3.6gSugar
5.1gFiber
890mgSodium
167mgChol
7.9gSat Fat
720mgPotassium
95mgCalcium
4.2mgIron
0.6mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Mix masa harina with warm water until a soft, pliable dough forms with no dry crumbs, then cover and set aside.
2
Sauté
Heat 1 teaspoon vegetable oil in a small skillet over medium heat, finely dice the onion and garlic, add to the skillet and cook 3 minutes until softened.
3
Cook
Add ground chicken thigh, chili powder, cumin, tomato paste and salt; cook over medium heat 6 minutes, breaking up meat until no pink remains.
4
Finish
Stir cilantro and lime juice into the filling off heat, then let cool 15 minutes so it does not tear the dough.
5
Build
Divide dough into two balls, flatten each into a 5-inch disc, spoon filling onto one half, fold and seal, then crimp edges with a fork.
6
Fry
Heat vegetable oil in a small pot to 350°F (175°C) and fry turnovers 8 minutes total, 4 minutes per side, until deep golden and crisp.
7
Plate
Drain turnovers on paper towel, plate with canned tomatoes as salsa and sour cream on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground chicken thigh
- 1 1/2 cup180g masa harina
- 2/3 cup160ml warm water
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp tomato paste
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp lime juice
- 1/2 tsp1/2 tsp salt
- 2 cup480ml vegetable oil, for frying
- 1/2 cup90g canned tomatoes, for salsa
- 2 tbsp2 tbsp sour cream, for serving
