Tex Mex Samosas Recipes

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KENYAN BEEF SAMOSAS RECIPE BY TASTY



Kenyan Beef Samosas Recipe by Tasty image

Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge

Provided by Katie Aubin

Categories     Snacks

Yield 15 servings

Number Of Ingredients 19

1 ½ tablespoons olive oil
1 lb ground beef
1 medium red onion, diced
1 clove garlic, minced
1 jalapeño, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon cumin
4 scallions, diced
1 cup frozen peas, defrosted
2 tablespoons fresh cilantro, chopped
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons olive oil
1 cup water, plus 2 tablespoons more
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil
lime wedge, for serving

Steps:

  • In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  • Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  • In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  • Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  • Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  • In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  • Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  • In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: Fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

BASIC TEX-MEX SALSA



Basic Tex-Mex Salsa image

Another quick easy recipe and a family favorite! Just chop, drop, and mix! It's also easy to modify the intensity of the 'heat' by adding or subtracting a little of the jalapeno. An excellent beginning to a Tex-Mex meal, and I even use it on pain lettuce salads instead of dressing!

Provided by SciFiWriterDanceFit

Categories     Lunch/Snacks

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 6

2 (28 ounce) cans diced stewed tomatoes
1 large onion (white or yellow)
3 -4 jalapenos, chopped into tiny bits
1 bunch cilantro, chopped small
1 tablespoon oil
1 tablespoon vinegar (white or apple cider)

Steps:

  • Put the tomatoes into a large bowl.
  • Chop the onion and cilantro and add to tomatoes.
  • Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
  • Add the jalapenos to the mixture and combine.
  • Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
  • If desired add a little salt and pepper to taste.
  • Taste to see if you would like more jalapenos. Add these if desired.
  • Chill about 1 hour and serve cold with tortilla or corn chips.
  • Weight Watcher points = 0.

TEX MEX SAMOSAS



Tex Mex Samosas image

If you're familiar with Indian or Middle Eastern food, then you've probably heard of "samosas" (a.k.a. samboosas, empanadas, sambuseks, etc.). They're little fried triangles of dough filled with various things (cheese, potatoes, meats and vegetables). This is my take on them. They're great for potlucks and parties (although wrapping them does take some time). I made these for my friend's children's birthday party last year (vegetarian style since she doesn't eat meat) and everyone loved them and wanted the recipe.

Provided by Jakey Bakey

Categories     Lunch/Snacks

Time 2h

Yield 40 pieces, 6-8 serving(s)

Number Of Ingredients 12

1 lb ground beef (or you can use Boca burgers to make this vegetarian)
1 medium onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1/4 cup picante sauce (or salsa)
1/2 cup crushed potato chips
1 (1 1/4 ounce) envelope taco seasoning
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder (or 1 clove minced)
1 (500 g) package empanada wrappers (or samosa or won ton, about 50 sheets or wrappers)
1 egg, beaten
oil (for frying)

Steps:

  • Cook ground beef.
  • Add onion and peppers and cook awhile longer. Stir in picante sauce, potato chips, taco seasoning, cheese and garlic. Cook until heated through.
  • Let mixture cool slightly.
  • Using one sheet of the wrappers at a time, make a pocket (you will wrap these like you used to fold the American flag when you were a Girl Scout) and spoon in some filling (about a teaspoon). Begin folding in triangles along the length of the wrapper. Before the final fold, brush the egg on the last flap to help seal things.
  • Heat oil and fry sambosas until lightly brown.
  • (If you have a deep fryer, you can fry these up faster and easier.)
  • Serve hot.
  • (This recipe makes a LOT of filling.).

Nutrition Facts : Calories 265.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 106.4, Sodium 244.3, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 20.3

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