Ingredients
- 300 g nixtamalized corn masa
- 180 ml warm water
- 300 g cooked, mashed potato
- 150 g Mexican chorizo
- 1/4 onion
- 100 g crema (Mexican sour cream)
- 100 g queso fresco
- Green salsa to taste
- Oil for frying
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Sauté the chorizo, casing removed, 8 min/120°C/reverse/spoon speed and set aside.
- Chop the onion 3 sec/speed 5 and sauté 3 min/120°C/spoon speed.
- Add the mashed potato and chorizo, mix 20 sec/reverse/speed 3 and adjust the salt.
- Mix the masa with the warm water and salt until you get a workable dough.
- Shape oval pieces of dough, place filling in the center, close into an elongated turnover and seal the edges.
- Fry the molotes in hot oil until golden and drain.
- Serve with crema, queso fresco and green salsa.
Tips
- Seal the edges very well so they don't open while frying.
- Keep the dough covered with a damp cloth so it doesn't dry out.
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