Queso Fresco Filled Masa Turnovers And Sauces

• turnover dough:
• -1 lb fresh masa, OR 1 3/4 cups masa harina mixed with 1 cup water and 2 tablespoons hot tap water, let stand for 20 to 30 minutes, covered.
• -2 tablespoons butter
• -1/4 cup flour OR 1/3 cup if using masa harina
• -1/2 teaspoon salt
• -1 teaspoon baking powder
• turnover filling:
• -10 ounces queso fresco
• -12 epazote leaves
• tomatillo sauce:
• -8 ounces fresh tomatillos, husked and washed
• -1 chile jalapeno, stemmed
• -6 sprigs fresh coriander, roughly chopped
• -1/2 an onion, chopped
• -salt to taste
• red-chili sauce:
• -4 medium dried chiles guajillos, stemmed, seeded and deveined
• -2 cloves garlic
• -1 ripe large tomato, roasted peeled and chopped.
• -1/2 of a canned chile chipotle, seeded
• -salt to taste

1. make the sauces:
2. -tomatillo sauce-
3. 1.Boil the fresh tomatillos until tender in salted water and a covered pot.
4. 2. Put tomatillos, jalapeno (seeded if you want a milder sauce), coriander, onion. Blend to a coarse puree, and transfer to a bowl, season with salt and let stand for 1/2 hour to let flavors blend.
5. -red-chili sauce-
6. 1. Toast the guajillos and garlic in a heavy skillet until the chilis smell smokey, but not burned and until the garlic is soft blackened in places.
7. 2. Pulverize the chiles in a dry blender. Then add garlic, tomato, chipotle and 1/4 cup of water, and blend until very smooth.
8. 3. Push sauce through a medium sieve, pushing with your hands to get is all through. add more water if it is not a pourable consistancy. Season with salt and let stand for 1/2 an hour.
9. make the turnovers:
10. -dough-
11. 1. Mix the masa with the butter, flour, salt and baking powder. Adjust the consistancy with water if it is not slightly softer than play dough. Divide into 12 balls.
12. -forming the turnovers-
13. 1. Dived filling (cheese) into 12 portions. Flaten a ball of dough between sheets of thick plastic (think freezer bag) on a tortilla press or two small frying pans until about 5 inches in diameter. Remove one sheet of plastic and place one portion of cheese in the middle of the tortilla leaving 1/2 in around the outisde, and place epazote atop. Fold the tortilla over the filling and press the edges together to seal. remove all plastic and place on a tray and cover with plastic. Continue for all 12 turnovers
14. 2. Heat 1-inch of vegetable oil to 375 degrees and fry turnover 2-3 at a time until browned, about 2 minutes per side. Drain on paper towels and keep warm in over until ready to serve.
15. -serve warm with sauces.

turnover dough, fresh masa, butter, flour, salt, baking powder, turnover filling, queso fresco, epazote, tomatillo sauce, fresh tomatillos, chile, coriander, onion, salt, redchili sauce, garlic, tomato, chile chipotle, salt

Taken from www.epicurious.com/recipes/member/views/queso-fresco-filled-masa-turnovers-and-sauces-1216164 (may not work)