- For the filling: Sauté the onion in a little Maravilla® oil.
- Add the chorizo and cook until it is golden brown.
- Add the potatoes, mix everything together, season, and let it cool.
- For the dough: Mix the cornmeal with the Selecta® wheat flour, salt, and Selecta® shortening.
- Gradually add warm water until the dough is smooth and elastic.
- Shaping the molotes: Take portions of the dough, roll them into small balls, and flatten them into discs.
- Place the filling in the center, fold it closed like an empanada, and press the edges together.
- Frying: Fry in hot Maravilla oil until they are golden brown and crispy on the outside.
- Place it on paper towels.
- To serve: Top with sour cream, cheese, salsa, lettuce, onion, and cilantro to taste.
Cookbook
Ingredients
For the dough
- 2 cups of nixtamalized corn dough
- 3/4 cup Selecta® wheat flour
- 1 tablespoon of Selecta® butter
- 1/2 teaspoon of salt
- Warm water (enough to soften the dough)
For the filling
- 1 cup of chorizo or longaniza
- 2 medium potatoes, cooked and mashed
- 1/4 white onion, chopped
- Salt and pepper to taste
- Finely chopped lettuce
- Cream
- Crumbled fresh cheese
- Green or red salsa (preferably homemade)
- Thinly sliced red onion
- Fresh cilantro leaves
