Kibis Yucatecos

Step 1

Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-rings, about 1/8 inch wide; set aside.

Step 2

Heat 1 tablespoon olive oil in a medium skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 3

Add the ground beef to the hot oil and break it into pea-sized pieces with a wooden spoon, stirring frequently until no pink remains, about 8 minutes.

Step 4

Add the sliced onion, cumin, oregano, and achiote paste; stir constantly until the mixture smells fragrant and the onion softens, about 3 minutes.

Step 5

Transfer the filling to a plate and let it cool to room temperature, about 10 minutes, so the dough doesn't tear when you fill it.

Step 6

Pour 2 cups flour and 0.5 teaspoon baking powder into a large mixing bowl and stir with a fork to combine evenly.

Step 7

Make a small well in the center of the flour, then pour 0.25 cup olive oil and 0.5 cup warm water into the well.

Step 8

Using your hands, mix the flour into the wet ingredients by pushing from the edges toward the center in circular motions until a shaggy dough forms, about 2 minutes.

Step 9

Knead the dough in the bowl by folding it in half toward you, pressing down with the heel of your hand, rotating it a quarter turn, and repeating for about 5 minutes until smooth and slightly sticky.

Step 10

Cover the dough with a damp kitchen towel and let it rest at room temperature for 10 minutes, so it becomes easier to stretch.

Step 11

Pinch off a grape-sized piece of dough—about the size of a walnut—and roll it between your palms into a smooth ball.

Step 12

Place the dough ball between two sheets of plastic wrap or parchment paper and press it flat with the bottom of a drinking glass until it's a thin circle, about 4 inches across and thin enough to see light through it.

Step 13

Lift the top plastic sheet, place 1 teaspoon of cooled beef filling slightly off-center on the dough circle, then fold the dough in half over the filling to form a half-moon.

Step 14

Press the curved edge firmly between your thumb and forefinger to seal the edges, working your way around the half-moon until they stick together tightly.

Step 15

Place the sealed kibi on a plate and repeat steps 11 through 14 with the remaining dough and filling, until you have 12 kibis total.

Step 16

Pour 3 cups vegetable oil into a deep medium saucepan and heat over medium-high heat until a wooden spoon handle dipped in the oil bubbles steadily around it, about 5 minutes—this means the oil is 350°F.

Step 17

Carefully slide 3 to 4 kibis into the hot oil and fry without moving them for 2 minutes until the bottom turns golden brown, like the color of honey.

Step 18

Flip each kibi gently with a slotted spoon and fry the second side for another 2 minutes until it matches the golden-brown color of the first side.

Step 19

Remove the cooked kibis with a slotted spoon and lay them on a clean paper towel to drain excess oil, about 2 minutes.

Step 20

Repeat steps 17 through 19 with the remaining kibis, working in batches of 3 to 4 so the oil stays hot.

Step 21

Pour the tomato sauce into a small serving bowl and squeeze the lime juice into it; stir to combine.

Step 22

Arrange the warm kibis on a serving plate and place the tomato sauce on the side for dipping.