Salvadoran Corn Turnovers with Red Beans and Golden Cheese

Instructions

1. 1

   1. In a large bowl, mix the masa harina with 1/2 teaspoon of salt. Gradually add the warm water and knead for 2 to 3 minutes until you have a soft, moist but manageable dough. Cover and let it rest for 10 minutes.

2. 2

   2. For the filling, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add half of the chopped onion and the garlic; cook for 2 minutes until fragrant.

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   3. Stir in the cooked red beans, cumin, 1/4 teaspoon salt, and a pinch of black pepper. Lightly mash the beans with a spoon to make a rustic paste and cook for 3 to 4 minutes, stirring. Remove from the heat and let cool for 5 minutes.

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   4. When the bean mixture is warm, add the shredded fresh cheese or quesillo and the chopped cilantro. Mix well to make the filling.

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   5. In another bowl, make the quick slaw by mixing the shredded cabbage, grated carrot, remaining onion, dried oregano, white vinegar, lime juice, sugar, the rest of the salt, and a pinch of black pepper. Massage for 1 minute with your hands and let it rest while you cook the turnovers.

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   6. Divide the dough into 12 equal portions. Shape each portion into a ball, then flatten it between two sheets of plastic or wax paper to make a disk about 4 inches (10 cm) wide.

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   7. Place 1 heaping tablespoon of filling in the center of each disk. Fold into a half-moon and press the edges firmly to seal. If an edge cracks, lightly moisten it with a few drops of warm water and press again.

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   8. Heat the remaining vegetable oil in a wide skillet over medium heat. When it reaches about 350°F (175°C), cook the turnovers in batches for 2 to 3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.

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   9. Serve the turnovers hot with the quick slaw on top or on the side. If you want to keep them warm while finishing the batches, place them on a tray in the oven at 200°F (95°C).