Molotes – fried masa turnovers with potato and chorizo

Ingredients for 4 portions

• 400 gPotato, peeled and finely diced
• to tasteSalt
• 300 gTomatillo, husked
• 2Serrano chiles
• 1 cloveGarlic
• ½Yellow onion, for the salsa
• 10 gCoriander, a few sprigs
• 200 gMexican chorizo, skinned
• ½Yellow onion, finely chopped, for the filling
• 350 gMasa harina
• 2 tbspPlain flour
• ≈ 450 mlWater, warm
• 5 tbspRapeseed oil, for deep-frying
• 100 mlMexican crema
• 100 gQueso fresco, crumbled

Method

1. Put the diced potatoes in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes for 12 minutes, until tender, then drain.
3. Meanwhile, boil the tomatillos and serrano chillies in water for 8 minutes, until the tomatillos change colour. Drain and blend with the garlic, the onion for the salsa, the coriander and some salt to make a green salsa.
4. Fry the chorizo in a frying pan over a medium heat for 5 minutes, breaking it up. Add the chopped onion and cook for 2 minutes. Stir in the potatoes, mash them lightly and fry for 3 minutes more, until everything is combined.
5. Mix the masa harina with the plain flour, the warm water and some salt. Knead for 3 minutes into a soft dough that neither sticks nor cracks, and cover with a damp tea towel.
6. Divide the dough into 16 balls. Flatten each between two sheets of plastic in a tortilla press, or with the base of a plate, into a thin oval about 12 cm long. Put a spoonful of filling in the middle, fold over using the plastic, pinch the edges to seal and shape into a spindle with pointed ends.
7. Heat plenty of oil, about 2 cm, in a deep frying pan to 180 °C. Fry the molotes in batches for 3–4 minutes, turning, until golden and crisp. Drain on kitchen paper.
8. Serve the molotes straight away, topped with the green salsa, crema and crumbled queso fresco.

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