Queso Fresco Filled Masa Turnovers And Sauces

Name: Queso Fresco Filled Masa Turnovers And Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: turnover dough:; -1 lb fresh masa, OR 1 3/4 cups masa harina mixed with 1 cup water and 2 tablespoons hot tap water, let stand for 20 to 30 minutes, covered.; -2 tablespoons butter; -1/4 cup flour OR 1/3 cup if using masa harina; -1/2 teaspoon salt; -1 teaspoon baking powder; turnover filling:; -10 ounces queso fresco; -12 epazote leaves; tomatillo sauce:; -8 ounces fresh tomatillos, husked and washed; -1 chile jalapeno, stemmed; -6 sprigs fresh coriander, roughly chopped; -1/2 an onion, chopped; -salt to taste; red-chili sauce:; -4 medium dried chiles guajillos, stemmed, seeded and deveined; -2 cloves garlic; -1 ripe large tomato, roasted peeled and chopped.; -1/2 of a canned chile chipotle, seeded; -salt to taste

Servings: persons

turnover dough:
-1 lb fresh masa, OR 1 3/4 cups masa harina mixed with 1 cup water and 2 tablespoons hot tap water, let stand for 20 to 30 minutes, covered.
-2 tablespoons butter
-1/4 cup flour OR 1/3 cup if using masa harina
-1/2 teaspoon salt
-1 teaspoon baking powder
turnover filling:
-10 ounces queso fresco
-12 epazote leaves
tomatillo sauce:
-8 ounces fresh tomatillos, husked and washed
-1 chile jalapeno, stemmed
-6 sprigs fresh coriander, roughly chopped
-1/2 an onion, chopped
-salt to taste
red-chili sauce:
-4 medium dried chiles guajillos, stemmed, seeded and deveined
-2 cloves garlic
-1 ripe large tomato, roasted peeled and chopped.
-1/2 of a canned chile chipotle, seeded
-salt to taste

1
make the sauces:
2
-tomatillo sauce-
3
1.Boil the fresh tomatillos until tender in salted water and a covered pot.
4
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.
5
-red-chili sauce-
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.
7
2. Pulverize the chiles in a dry blender. Then add garlic, tomato, chipotle and 1/4 cup of water, and blend until very smooth.
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.
9
make the turnovers:
10
-dough-
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.
12
-forming the turnovers-
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
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.
15
-serve warm with sauces.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: turnover dough:, -1 lb fresh masa, OR 1 3/4 cups masa harina mixed with 1 cup water and 2 tablespoons hot tap water, let stand for 20 to 30 minutes, covered., -2 tablespoons butter, -1/4 cup flour OR 1/3 cup if using masa harina, and more.

Yes, Queso Fresco Filled Masa Turnovers And Sauces falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!