Torpedoes

By HeatherS

Ingredients

• 2 cups masa harina
• l/2 cup all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups warm water
• 1 tablespoon canola oil
• 4 ounces uncooked Mexican chorizo, casings removed if present
• 8 ounces potatoes, peeled, cooked until tender in boiling water, and drained
• Salt
• 1 cup canola oil, for frying
• Serve with
• Uncooked Tomatillo Salsa * see recipe in Directions or purchased salsa
• Fresh cilantro sprigs (optional)

Details

Servings 8
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to medium speed, gradually adding the warm water, until mixture forms a soft dough. Cover with a moist towel; let rest for 30 minutes.

For filling, in a medium skillet, heat the 1 tablespoon oil over medium heat. Add chorizo and cook until brown, using a wooden spoon to break up meat as it cooks; drain off fat.

Add the cooked potatoes to the cooked chorizo. Using a potato masher, crush potatoes and chorizo to form a thick mixture. Season to taste with additional salt. Remove from heat; let cool.

Using clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball; flatten each ball slightly. Place 1 tablespoon of the filling in each indentation; wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal ends of torpedoes.

In a large skillet, heat the 1 cup oil over medium heat. Add the torpedoes to hot oil; fry the torpedoes until golden brown. Drain on paper towels.

Sprinkle torpedoes with salt. Serve with Uncooked Tomatillo Salsa or purchased salsa and, if desired, garnish with fresh cilantro sprigs.

UNCOOKED TOMATILLO SALSA

Prep: 15 minutes
10 tomatillos, husked, rinsed, and quartered
2 fresh jalapeno chile peppers, stemmed and halved
1/4 of a small white onion
1 clove garlic, peeled
1/2 of a bunch fresh cilantro
Salt

ln a blender, combine tomatillos, chile peppers, onion, and garlic. Cover and blend until mixture is almost smooth.
Add cilantro to tomatillo mixture. Cover and blend until smooth. Season to taste with salt