Oaxacan Molotes with Potato and Chorizo

2 Instructions

1. 1

   Boil the diced potatoes in salted water until just tender, about 8 minutes. Drain.

2. 2

   In a skillet over medium heat, cook the chorizo, breaking it up, until it releases its fat and browns.

3. 3

   Add the ejotes (if using) and cook 2 minutes.

4. 4

   Stir in the boiled potatoes, season with salt and pepper, and cook 3 more minutes, mashing slightly so it holds together. Cool the filling.

5. 5

   Mix the fresh masa with the wheat flour, baking powder and salt. Add warm water gradually and knead until the dough is uniform, soft, and doesn't stick to your fingers (but isn't dry or cracked).

6. 6

   Cover with a damp cloth and let rest 5 minutes.

7. 7

   Divide masa into palm-sized balls (about 50 g each). Press one between plastic into an oval about 4-5 mm thick.

8. 8

   Place a tablespoon of filling along the long axis. Lift the plastic to fold the masa over the filling. Roll between your palms into a torpedo/cigar shape with tapered ends, sealing the edges and tips firmly so the filling can't escape.

9. 9

   Heat oil to 180°C (350°F) in a deep saucepan.

10. 10

    Fry molotes a few at a time, turning, for 4-5 minutes until deeply golden and crisp. Drain on paper.

11. 11

    Serve hot on a bed of shredded lettuce with radish, queso fresco, salsa and a drizzle of crema.