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1
Puree tomatoes in blender.
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2
Heat oil in large skillet over medium-high heat.
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3
Add onion and saute until beginning to brown, about 6 minutes.
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4
Add garlic and saute 30 seconds.
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5
Mix in olives, chiles, and dried herbs, then tomato puree.
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6
Reduce heat to medium.
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7
Simmer until most liquid is absorbed, stirring occasionally, about 5 minutes.
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8
Remove from heat.
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9
Mix in crab and parsley; season with salt.
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10
Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl.
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11
Knead well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky.
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12
Divide into 12 balls.
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13
Place on sheet of foil.
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14
Cover with plastic wrap.
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15
Cut out two 8-inch rounds from heavy-duty resealable plastic bag.
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16
Place 1 plastic round on bottom half of tortilla press.
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17
Place 1 dough round in center and top with second plastic round.
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18
Close tortilla press, pressing dough to 5-inch round.
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19
Peel off top plastic.
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20
Spoon 1 heaping tablespoon filling onto half of dough.
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21
Using plastic as aid, fold dough over filling, peel back plastic, and seal edges.
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22
Flip turnover onto hand; peel off bottom plastic.
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23
Place turnover on foil-lined sheet.
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24
Repeat with remaining dough and filling.
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25
Pour enough oil into large skillet to reach depth of 3/4 inch.
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26
Attach deep-fry thermometer and heat oil to 375F.
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27
Fry 3 turnovers at a time until deep golden brown, about 2 minutes per side.
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28
Transfer to paper towels to drain.
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29
Arrange turnovers on platter and serve.
