Puebla-Style Masa Turnovers Stuffed with Chorizo and Potato

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A beloved Pueblan street-food classic, these half-moon masa turnovers get stuffed with a savory blend of crumbled Mexican chorizo, mashed potato, and queso fresco, then fried until shatteringly crisp. Serve them hot with salsa verde, a drizzle of crema, and a snowfall of crumbled cotija for an authentic antojitos experience.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 3 gSugar
• 18 gProtein
• 720 mgSodium
• 680 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm chicken broth
• 1/2 tsp fine salt
• 3 tbsp melted lard or unsalted butter

For the chorizo-potato filling

• 1 lb russet potatoes, peeled and cubed
• 6 oz Mexican chorizo, casing removed
• 1/2 white onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup crumbled queso fresco
• 2 tbsp chopped fresh cilantro
• 1/4 tsp black pepper

For frying and serving

• 1 1/2 cups vegetable oil, for frying
• 1 cup salsa verde, for serving
• 1/2 cup Mexican crema, for serving
• 1/4 cup crumbled cotija cheese, for serving

Directions

1. Place the cubed potatoes in a saucepan, cover with salted water, and boil until fork-tender, about 15 minutes; drain well and mash coarsely.
2. Meanwhile, cook the chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, about 3 minutes. Stir the chorizo mixture into the mashed potatoes along with the queso fresco, cilantro, and pepper; let cool completely.
3. Make the dough: combine the masa harina, salt, and melted lard in a large bowl. Gradually add the warm broth, mixing with your hands, until a soft, pliable dough forms that holds together like soft clay. Cover and rest 15 minutes.
4. Divide the dough into 12 equal balls (about 2 oz each), keeping them covered with a damp towel so they don't dry out.
5. Working one at a time, 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 into the center.
6. Fold the dough over to form a half-moon, pressing the edges firmly together to seal, then crimp with the tines of a fork. Repeat with remaining dough and filling, stacking finished turnovers between parchment sheets.
7. Heat 1/2 inch of oil in a heavy skillet to 350°F (175°C). Fry 3 to 4 turnovers at a time, turning once, until deep golden and crisp on both sides, about 3 to 4 minutes per side. Drain on paper towels and keep warm in a low oven.
8. Serve immediately with salsa verde, a drizzle of crema, and a sprinkle of cotija cheese.

Cook’s Notes

• Resting the dough is essential; it lets the masa fully hydrate and become workable, which prevents cracking when you fold the turnovers.
• Do a test fry with one molote first: if the seam splits open, knead a little more warm broth into the dough; if it splatters violently, the oil is too hot.
• Keep formed, unfried turnovers covered with a damp cloth while you work so the edges stay pliable and seal well.
• Maintain oil at 350°F; if it drops below 325°F the turnovers absorb oil and turn greasy, while anything above 375°F browns the outside before the masa cooks through.
• For a vegetarian version, swap the chorizo for 1 cup of finely chopped roasted mushrooms sautéed with the onion and garlic, plus an extra 1/2 tsp of salt.

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