Hiuaclache Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons vegetable oil into the flour. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to the extra 1/4 cup flour a little at a time.

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 60–75 minutes.

While dough rises, heat 1 tablespoon oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent.

Add minced garlic and diced green pepper; cook 1–2 minutes until fragrant and softened.

Add ground pork, breaking it up with a spoon. Cook 6–8 minutes until no longer pink and nicely browned.

Stir in chopped tomato, ground cumin, smoked paprika, salt, and black pepper. Cook 2–3 minutes until tomatoes soften and flavors meld. Taste and adjust seasoning.

Remove from heat. Stir in chopped cilantro and lime juice. Allow filling to cool slightly (10 minutes) before assembling so it won’t make the dough soggy.

Preheat oven to 375°F (190°C) if baking, or prepare a skillet if pan-frying.

Punch down risen dough and divide into 8 equal pieces (for small hand pies) or 4 pieces for larger pockets. Roll each portion into a 5–6 inch circle on a lightly floured surface.

Place about 2–3 tablespoons of cooled filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill.

Fold dough over to create a half-moon (or bring edges together for a closed pocket). Pinch edges tightly to seal; crimp with a fork for extra security and a decorative edge.

If baking: beat egg with 1 teaspoon water and brush each pocket with egg wash. Sprinkle sesame seeds if using. Place on a parchment-lined baking sheet and bake 18–22 minutes until golden brown. If pan-frying: heat 1–2 tablespoons oil in a skillet over medium heat and cook pockets 3–4 minutes per side until golden and cooked through, pressing gently with a spatula to ensure even browning.

Transfer finished HIUACLACHE to a cooling rack for 5 minutes before serving.