Honduran Masa Turnovers with Beef and Potato

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.

More Honduras Recipes You’ll Love

Craving more flavors from Honduras? Try these traditional recipes:

• Honduran Coconut Conch Soup
• Honduran Bean and Cheese Stuffed Flour Tortillas
• Honduran Green Plantain and Fish Stew

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