For the Filling:
2 medium potatoes (about 1/2 pound), but into 1/4-inch dice
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, grated on a microplane grater
1 chipotle pepper en adobo, finely chopped (about 1 tablespoon), plus 1 tablespoon adobo sauce
2 tablespoons capers, drained and roughly chopped
1/2 teaspoon madras curry powder
2 tablespoons minced fresh cilantro leaves

For The Dough:
2 cups (10 ounces) all-purpose flour
1 cup (5 ounces) masa harina
1 tablespoon kosher salt
8 tablespoons vegetable shortening
1/2 to 3/4 cup ice cold water
2 quarts vegetable oil (if frying), or 2 tablespoons if baking

For the Sauce:
2 cups cilantro leaves and tender stems
1 green bird chile or serrano pepper
1 clove garlic
2 tablespoons juice from 1 lime