Add the water and chicken broth to a medium saucepan and warm over medium heat.

In a large mixing bowl combine 2 cups of the masa, salt and baking powder. Slowly begin stirring in the water mixture until a soft all forms that isn’t sticky. If needed, you can add more masa to achieve the desired consistency. Lightly knead the dough for 2 to 3 minutes with your hands.

Leave the dough in the bowl and form a small well in the middle of the dough. Tightly cover the dough with plastic wrap and set aside in a warm place for 45 minutes to 1 hour.

Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat for about 10 minutes or until fork tender. Remove and let cool slightly. Roughly mash the potatoes with your hands or a fork until slightly chunky.

In a large skillet add the reserved bacon grease and onions and cook for about 4 minutes or until they start to become tender, stirring occasionally. Stir in the jalapenos and cook for another 4 minutes or until tender, stirring occasionally.

Turn the heat down to low and stir in the garlic cloves. Cook for about 1 minute then stir in the mashed potatoes. Stir in the chopped bacon, Mesquite seasoning and cumin. Cook for about 2 minutes, stirring occasionally. Remove from the heat.

Remove the wrap from the dough and pour the butter into the well. Fold the dough and knead until the butter has been incorporated well.

Pinch the dough off into about 2 ½ -inch balls. Lightly pat the balls out to form a small bowl. Spoon a heaping tablespoon of the potato mixture from the skillet onto the dough and 1 tablespoon of queso fresco. Fold the dough around the mixture and knead with your hands to incorporate into the dough. Repeat with the remaining dough balls.

Place each ball in between 2 sheets of waxed paper and mash down into a 5-inch wide circle that is ½-inch thick. Repeat with the remaining balls.