INGREDIENTS

INSTRUCTIONS

Make filling: Peel potato and cut into 1/4-inch dice. In a saucepan of
boiling salted water steam potatoes 5 minutes, or until just cooked
through, and drain in a colander. Remove casings from chorizo and
crumble or finely chop meat. In a heavy skillet cook chorizo over
moderate heat, stirring, 5 minutes. Add potato, oregano, and salt to
taste and cook, stirring, 5 minutes. Cool filling completely. Filling
may be made 2 days ahead and kept, covered and chilled, or frozen 2
weeks. Make dough: Line 2 baking sheets with plastic wrap. In a large
bowl stir together masa harina and warm water until a dough forms.
Pinch off small pieces of dough and shape into about forty 1-inch
balls. Transfer balls to a baking sheet and cover with more plastic
wrap. From a plastic bag cut two 5-inch squares and use one to line
lower half of a tortilla press. Put a ball of dough in tortilla press
and top with second square of plastic. Close tortilla press, pushing
gently on lever to flatten dough just to a 2 1/2-inch round.
(Alternatively, flatten dough between squares of plastic using a
rolling pin.) Remove top plastic square and put a rounded teaspoon
filling in center of round. Fold round over filling to form a half
moon, using plastic underneath to support dough if necessary, and
pinch edges together to seal. Transfer turnover to other baking  sheet.
Make more turnovers in same manner, reusing plastic squares,  and put
on baking sheets. Turnovers may be prepared up to this point  and kept,
covered with plastic wrap, chilled 1 day or frozen 1 week.  Thaw
turnovers 1 hour before proceeding. In a large saucepan heat  1-inch
oil until it registers 375 degrees on a deep-fat thermometer  and fry
turnovers in batches of 8 to 10 until golden, 2 to 3 minutes,
transferring with a slotted spoon to paper towels to drain and making
sure oil returns to 375 degrees before adding next batch. Serve
turnovers immediately with guacamole or salsa. This recipe yields
about 40 turnovers.  Recipe Source: COOKING LIVE with Sara Moulton
Recipe courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-9151)  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  02-17-1999  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 25
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.7mg
Potassium: 19.7mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: <1g