These Mexican Samosas recipe was inspired from the traditional Indian Samosa. Made with ground meat, black beans, corn, onions, jalapeños, garlic, cilantro, tomato sauce, smoky spices and served with guacamole. Hyper-yummy!
This Mexican appetizer will be an interesting and wonderful change to what I always strive here in Mexican Appetizers and More! I always strive to make authentic dishes and some Tex-Mex dishes but these Mexican Samosas were inspired by one of the ultimate favorite foods of India!
Recently, I had Indian Samosas and loved it so much that I decided to infuse Mexican flavors to this highly craved food in India! Guess what, it turned out amazing! So much so, I needed to share it with you guys!!
Samosas have been very popular in South Asia for many centuries but its true origin has been known to originate in Central Asia and the Middle East dating as far back as the 10th century. It was first introduced to South Asia when chefs would come and cook for the Sultans.
The Samosa is traditionally triangular in shape.
It soon became a very popular snack and eventually evolved into a vegetarian dish in India. However in North India the Samosa is also made with lamb, beef and chicken.
Samosas are commonly made with either mashed potatoes or cubed with different vegetables such as peas, onions, carrots, spinach, green chili’s, spices and served with a some sort of chutney.
My Mexican Samosa Version!
I decided to make these samosas with ground turkey (you can also use ground beef, chicken, pork and even cooked chopped shrimps!) and a few pantry ingredients and dough.
We will be using flour tortillas/burrito wraps….come on lets face it, homemade Indian dough takes a little skill and a little more work! Plus we are sticking to Mexican Appetizers, right?! ????
The ingredients will be flour tortilla wraps, ground turkey, black beans, corn, onion, garlic cilantro, jalapeno, tomato sauce, spices and of course a dipping sauce! ????
For this recipe I ask you to use a pound of ground turkey but you will not need nearly that much, half a pound will actually do. With a pound you will be left with enough ground turkey to freeze the leftover mixture and use for future Mexican samosas. You can also use ground mixture for tacos, tostadas or burritos.
Although a package of flour tortilla wraps usually comes with 16 wraps to a bag, we will only be using 8 flour wraps. By using eight flour wraps, you will get 16 samosas (because we cut each wrap in half) and the rest of the meat, as I said, you can freeze and use for more samosas later on. Or simply make more when you make these!
OK, let’s start making Mexican Samosas!
- 1 lb ground turkey
- 1/2 cup black beans rinse beans
- 1/2 cup can corn
- 4 oz Goya salsa Goya tomato sauce (can also use another can of tomato sauce if you can't find Goya tomato sauce)
- 2 garlic cloves skin peeled and finely chopped
- 1/2 cup white or red onion chopped
- 1 jalapeño chopped, seeds and membrane included if you like extra heat
- 3 tbsp cilantro chopped
- 1 packet Sazon Goya find in the international aisle
- salt and pepper to taste
- 1 package 6 inch flour tortilla/burrito wraps cut burrito wraps in half and I only used 8 wraps to make 16 Mexican Samosas
- 1 cup vegetable oil for frying samosas
- 1 cup store bought salsa of your choice
- hot sauce
- 2 avocado peeled, pitted, smashed with fork
- 1 lemon cut in half, seeds removed and squeezed for juice
- 1 roma tomato rinsed and chopped
- 1/4 cup red onion chopped
- 1 garlic clove finely chopped, optional
- salt and pepper to taste
- 1/4 cup all purpose flour
- 5 Tablespoons water
- In a skillet over medium heat cook ground turkey breaking meat apart with spoon until no longer pink. About 5-7 minutes.
Add onion, jalapeno and mix. Cook for 2 minutes.
Add garlic, salt, pepper, mix together and cook for another minute.
Add Goya sauce, mix well together.
Add black beans, corn, Goya Sazon single packet, cilantro and cook for 5 minutes on medium to low heat.
Remove from skillet and set aside to cool meat mixture for about 10 minutes.
In the meantime, cut avocados, remove pits and scoop avocado flesh into a bowl. With a fork, mash avocado.
Add lemon or lime juice.
Add tomato, onion, garlic and salt and pepper. Mix well. Set aside.
- Mix flour and water to form paste.
- Cut flour tortillas in half.
In your hand, take one half at a time.
Fold part of the burrito wrap over to the center and then again to form a cone.
Seal the open side with flour paste.
Fill cone with meat mixture and seal the top to form seal with flour paste.
Repeat same process with the other halves.
- Heat oil over medium heat. Add a few samosas at a time and cook on both sides until golden brown.
Drain on paper towels.
Serve with guacamole. Enjoy!
Can also serve with store bought salsa and hot sauce.
You will have ground turkey mixture leftover. Make more samosas and freeze for another day. Could also use mix in tacos, burritos, tostadas or flautas.
Could also just refrigerate if using in a day or two or freeze mixture and use another day.
When will you be making Mexican Samosas?