Pueblan Potato and Chorizo Masa Pockets (Molotes)
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Ingredients
- 300 g masa harina
- 300 g potatoes
- 150 g cooking chorizo
- 50 g feta cheese
- 4 tbsp sunflower oil, for frying
- 60 ml soured cream
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 17.5 g
- Carbohydrate
- 70.2 g
- of which sugars
- 2.8 g
- Fat
- 33.7 g
- of which saturates
- 10.1 g
- Fibre
- 6.3 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15 minutes until tender, then drain and mash.
- 2
Fry the cooking chorizo for 5 minutes until cooked through, then mix into the mashed potato with the crumbled feta cheese.
- 3
Mix the masa harina with 220ml warm water to make a soft dough, then divide into 8 balls.
- 4
Flatten each ball, spoon in the potato and chorizo filling, then fold over and seal into an oval pocket.
- 5
Fry the molotes in the sunflower oil for 3-4 minutes a side until crisp and golden.
- 6
Serve hot with a spoonful of soured cream.
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