In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Gradually stir in vegetable oil and warm water until a cohesive dough forms. Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

While the dough rests, prepare the filling. In a skillet over medium heat, cook ground beef or turkey until browned, breaking it apart with a spoon, for about 7-10 minutes. Drain excess fat, then add taco seasoning and a splash of water. Stir and cook until the mixture thickens and becomes aromatic, for 2-3 minutes. Remove from heat and allow to cool slightly.

Divide the dough into 8 equal pieces and shape them into balls. On a lightly floured surface, flatten each ball into a circle about 4-5 inches wide. Place a spoonful of the meat mixture in the center, followed by cheese, onions, tomatoes, cilantro, and jalapeños.

Fold over each dough circle to encase the filling, forming a half-moon. Use a fork to press down on the edges to seal, ensuring no filling leaks out during frying. Place sealed pockets on a floured surface while preparing the oil.

In a deep skillet, heat vegetable oil to 350°F (175°C) over medium-high heat. Fry the taco pockets in batches for 3-4 minutes per side or until golden brown and crispy. Flip halfway through for even browning. Drain excess oil on paper towels.

Serve your freshly made Spicy Mexican Donkey Balls warm with dipping sauces like sour cream, salsa, or guacamole. Enjoy your culinary creation!