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1
make the sauces:
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2
-tomatillo sauce-
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3
1.Boil the fresh tomatillos until tender in salted water and a covered pot.
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2. Put tomatillos, jalapeno (seeded if you want a milder sauce), coriander, onion. Blend to a coarse puree, and transfer to a bowl, season with salt and let stand for 1/2 hour to let flavors blend.
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5
-red-chili sauce-
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6
1. Toast the guajillos and garlic in a heavy skillet until the chilis smell smokey, but not burned and until the garlic is soft blackened in places.
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2. Pulverize the chiles in a dry blender. Then add garlic, tomato, chipotle and 1/4 cup of water, and blend until very smooth.
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8
3. Push sauce through a medium sieve, pushing with your hands to get is all through. add more water if it is not a pourable consistancy. Season with salt and let stand for 1/2 an hour.
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9
make the turnovers:
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10
-dough-
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11
1. Mix the masa with the butter, flour, salt and baking powder. Adjust the consistancy with water if it is not slightly softer than play dough. Divide into 12 balls.
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12
-forming the turnovers-
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13
1. Dived filling (cheese) into 12 portions. Flaten a ball of dough between sheets of thick plastic (think freezer bag) on a tortilla press or two small frying pans until about 5 inches in diameter. Remove one sheet of plastic and place one portion of cheese in the middle of the tortilla leaving 1/2 in around the outisde, and place epazote atop. Fold the tortilla over the filling and press the edges together to seal. remove all plastic and place on a tray and cover with plastic. Continue for all 12 turnovers
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14
2. Heat 1-inch of vegetable oil to 375 degrees and fry turnover 2-3 at a time until browned, about 2 minutes per side. Drain on paper towels and keep warm in over until ready to serve.
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15
-serve warm with sauces.
