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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