Honduran Masa Turnovers with Beef and Potato

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Honduran-style masa turnovers are beloved street food made by folding seasoned beef and mashed potato filling inside a soft corn dough, then deep-frying until crisp and golden. They are traditionally served with a tangy cabbage and tomato curtido and a fresh tomato salsa spooned over the top. Each bite delivers a satisfying contrast of crunchy shell, savory filling, and bright, acidic topping.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 7 gFiber
• 6 gSugar
• 16 gProtein
• 620 mgSodium
• 580 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Masa Dough

• 2 cups instant corn masa flour (Maseca)
• 1/2 teaspoon fine salt
• 2 tablespoons vegetable shortening or lard
• 1/2 teaspoon ground achiote or annatto (optional, for color)
• 1 1/2 cups warm water, plus more as needed

For the Beef and Potato Filling

• 1 tablespoon vegetable oil
• 1/2 pound lean ground beef
• 1/2 small yellow onion, finely chopped
• 1 garlic clove, minced
• 1/2 small green bell pepper, finely chopped
• 1 small Roma tomato, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup prepared mashed potatoes (about 2 medium russets)
• 1 tablespoon chopped fresh cilantro

For the Curtido (Cabbage Slaw)

• 2 cups finely shredded green cabbage
• 1 small tomato, finely chopped
• 1/4 small red onion, finely chopped
• 1 tablespoon white vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt

For the Fresh Tomato Salsa

• 2 medium Roma tomatoes, roughly chopped
• 1/4 small white onion
• 1 small jalapeño, stemmed
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For Frying

• About 2 cups vegetable oil, for shallow frying

Directions

1. Prepare the masa dough: combine masa flour, salt, shortening, and achiote in a large bowl and rub the fat into the flour with your fingertips. Gradually add the warm water, mixing with your hands, until a soft, pliable dough forms that holds together without cracking; add more water 1 tablespoon at a time if dry. Cover with a damp towel and rest 15 minutes.
2. Make the filling: heat 1 tablespoon oil in a skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened, about 3 minutes. Add the ground beef and cook, breaking it up, until browned, about 5 minutes. Stir in the tomato, cumin, oregano, salt, and pepper and cook 3 more minutes. Remove from heat, fold in the mashed potatoes and cilantro, and let cool slightly.
3. Prepare the curtido: combine the cabbage, tomato, onion, vinegar, olive oil, and salt in a bowl. Toss well and refrigerate until ready to serve so the flavors can meld.
4. Make the salsa: combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a blender and pulse to a coarse, slightly chunky texture. Set aside.
5. Shape the turnovers: divide the rested dough into 8 equal balls. Place a ball between two sheets of plastic wrap and press into a 5-inch round about 1/8-inch thick. Spoon about 2 tablespoons of filling onto one half of each round, leaving a 1/2-inch border.
6. Fold the empty half over the filling to form a half-moon. Press the edges firmly to seal, then crimp with the tines of a fork. Keep the shaped turnovers covered with a damp towel as you work.
7. Heat about 1 1/2 inches of oil in a deep, heavy skillet to 350°F (175°C). Fry 2 to 3 turnovers at a time for 2 to 3 minutes per side, until deeply golden and crisp. Drain on a paper towel-lined plate and keep warm in a low oven while frying the rest.
8. Serve hot, topped with a generous spoonful of curtido and the fresh tomato salsa on the side or drizzled over the top.

Cook’s Notes

• The masa dough should be soft and pliable like Play-Doh; if it cracks at the edges when pressed, work in more water a tablespoon at a time.
• Keep shaped and unformed dough covered with a damp cloth at all times, or it will dry out and crack when you try to fold it.
• Maintain the oil at a steady 350°F; too cool and the turnovers absorb oil, too hot and the crust burns before the filling warms through.
• For a lighter version, brush the shaped turnovers with oil and bake at 400°F on a parchment-lined sheet for 20 to 22 minutes, flipping once halfway.
• Traditional fillings also include mashed refried beans, shredded chicken, or crumbled queso fresco, so feel free to swap in what you have on hand.

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