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.


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.



  • 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



  • 3 Cups masa harina for tortillas
  • 3 Teaspoons salt
  • 1 Tablespoon lard
  • 2 Cups warm water

Nutrition Facts Per Serving

Calories 140 (Calories from Fat 19%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 5; Sodium 85; Potassium 250; Total Carbohydrate 25; Dietary Fiber 3; Sugars 14; Protein 5; Calcium 38; Iron 1;

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