Molotes

By HeatherS

Ingredients

• 8 ounces round red potatoes, chopped
• 7 1/2 to 8 ounces uncooked chorizo, casings removed if present
• 1/2 cup chopped onion (1 medium)
• 1 cup crumbled queso fresco or shredded Monterey Jack cheese (4 ounces)
• 4 cups masa harina
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 1/2 cups hot water
• 2 tablespoons shortening Vegetable oil
• 1 cup Mexican crema or sour cream
• 1/2 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• Snipped fresh cilantro

Details

Servings 32
Preparation time 60mins
Cooking time 95mins

Preparation

Step 1

ln a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 minutes or until tender; drain.

In a large skillet, cook chorizo and onion over medium heat until chorizo is browned, using a wooden spoon to break up meat as it cooks. Drain mixture in colander; pat dry with paper towels.

For filling, combine potatoes, chorizo mixture, and cheese; set aside.

In a large bowl, combine masa harina, flour, baking powder, and salt. Stir together the hot water and shortening until shortening softens. Add water mixture to masa mixture; stir until a soft dough forms.

Divide masa mixture into 32 portions (about 2 tablespoons each). On a lightly floured surface, press or roll one dough portion into a 3 1/2-inch circle. (As you work, keep dough and formed molotes covered with damp paper towels or clean kitchen towels to prevent them from drying out.) Spoon 1 tablespoon of filling onto center of dough circle. Bring edges of dough up over filling, pinching with damp fingers to seal dough at top. Taper ends to make an oblong shape. Repeat with remaining dough and filling.

ln a large heavy saucepan, heat 2 inches of oil over medium heat to 350°F. Fry molotes, three or four at a time, for 3 to 4 minutes each or until crisp and golden brown. Drain on paper towels.

In a small bowl, combine crema, / lime peel, and lime juice. Sprinkle crema mixture with cilantro and serve with warm molotes.

TO MAKE AHEAD: Prepare molotes as directed. Arrange on a tray and cover with plastic wrap; freeze. When molotes are frozen, remove them from tray; place in an airtight freezer container. Seal and freeze for up to 1 month. Thaw molotes in refrigerator; continue as directed, for cooking and making the crema dipping sauce.