Filling
Heat oil in sautépan over medium-high heat. Add beef and sauté, breaking up any chunks until nicely browned. Add onion and garlic; continue to sauté for 5 minutes. Stir in remaining ingredients and simmer over low heat for 20 minutes more. Season to taste and cool.
Dough
In a large bowl mix masa, salt and lard together. Gradually, add enough water to form a smooth soft dough. Divide into 30 walnut-size balls. Place a ball of dough between two pieces of plastic wrap and flatten into 6-inch circle with a tortilla press. Remove top layer of plastic and place 1 tablespoon of filling in center of dough. With fingertip or pastry brush, brush edges of dough with water. Fold over and seal. Remove from plastic and arrange on a parchment-lined baking sheet. Repeat for all. Pan fry or deep fry in hot oil until nicely browned.
Ingredients
Filling
- 1 Tablespoon olive oil
- 1 Pound lean ground beef
- 1 yellow onion, finely chopped
- 1 Clove garlic, finely chopped
- 2 tomatoes; peeled, seeded and coarsely chopped
- 1 cooking apple; peeled, cored and chopped
- 1 serrano chile pepper, seeded and minced
- 3 cups California raisins, plumped in warm water
- 1 Cup green olives, chopped
- 1 Teaspoon dried oregano leave
- 1 Teaspoon dried thyme leaves
- 1 Teaspoon ground cumin
- Salt and black pepper
Procedure
Dough
- 3 Cups masa harina for tortillas
- 3 Teaspoons salt
- 1 Tablespoon lard
- 2 Cups warm water