New Mexican Barbagiuan

Ingredients

In the original Monégasque Barbagiuan, the filling typically consists of Swiss chard, ricotta cheese, and Parmesan cheese. However, in this New Mexican adaptation, we replace the Swiss chard with roasted green chilies and the cheeses with ground beef, creating a heartier and spicier filling. Additionally, we incorporate New Mexican spices such as cumin, chili powder, and oregano to infuse the dish with the distinct flavors of the region. We alse have the original recipe for Barbagiuan, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 roasted green chilies, peeled, seeded, and diced 2 roasted green chilies, peeled, seeded, and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, cornmeal, and salt. Gradually add the water and vegetable oil, mixing until a dough forms. Knead the dough for a few minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the onions and garlic, and sauté until the onions are translucent.
3. 3.
   Stir in the roasted green chilies, ground cumin, chili powder, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
4. 4.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cutter or a glass, cut out circles of dough, approximately 4 inches in diameter.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
6. 6.
   In a deep skillet or pot, heat vegetable oil over medium-high heat. Fry the Barbagiuan in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. 7.
   Serve the New Mexican Barbagiuan warm as an appetizer or main dish. They pair perfectly with salsa, guacamole, or sour cream for dipping.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother dough texture.
• Roasted green chilies — You can roast the chilies over an open flame or broil them in the oven until the skin is charred. Then, place them in a sealed plastic bag for a few minutes to steam, making it easier to remove the skin.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• If you prefer a milder version, you can substitute the roasted green chilies with mild green peppers.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the Barbagiuan with a squeeze of lime juice for a refreshing twist.
• Leftover Barbagiuan can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the New Mexican Barbagiuan as an appetizer at parties or as a main dish accompanied by a fresh salad. They are best enjoyed warm, straight from the fryer.

Presentation advice

Arrange the golden Barbagiuan on a platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of salsa, guacamole, and sour cream for dipping.