(Mexican Turnovers)
These turnovers were made with a shell of masa harina (Latin American corn flour). The (non-traditional) filling is leftover Saag Aloo (Indian Kale & Potatoes), from the last post. I had these leftovers, and I'd recently seen Mexico in my Kitchen's recipe for Tlacoyos, and decided it was time to try it! (ITo save energy, I prefer to use whatever leftovers I have as fillings for a recipe like this.) I really liked it: warm, nutritious, and comforting.
Mexico in my Kitchen Website, How to Make Tlacoyos, a Tasty Street Food
(Indian Kale & Potatoes)
Made with frozen chopped kale, and potatoes, this is from the recipe of Vegan Richa. I think next time, I'd first quickly defrost the kale in the microwave before cooking. I'd also add a bit more salt and spices, as I just added in most of a bag of kale (without measuring), and I tend to toss in extra potatoes when I take the time to cut one or two ... thereby diluting the power of those seasonings. These comments reflect on me, of course, and not on the recipe, which was fabulous. As it's better for me when things are well-cooked, I just let the pressure naturally release after the cooking time was up. Anyway, I was really wanting kale and potatoes, and this recipe was the perfect vehicle for that.
Vegan Richa Website, Instant Pot Saag Aloo with Sweet Potatoes
