👨‍🍳 조리법

1. 1

   Prepare the masa dough: In a large bowl, combine the masa harina and salt. Add the warmed lard and gradually incorporate the warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.

   ⏱️ 20 minutes
2. 2

   Cook the chorizo and prepare the filling: While the masa rests, heat a skillet over medium heat. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain off any excess grease. In a separate bowl, combine the cooked chorizo with the mashed potato. Mix well to form a cohesive filling.

   ⏱️ 15 minutes
3. 3

   Assemble the molotes: Divide the masa dough into 12 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter in the palm of your hand (you can use a tortilla press lined with plastic wrap for a more uniform shape). Place about 1-2 tablespoons of the chorizo-potato filling in the center of the disc. Carefully fold the masa dough over the filling, pinching and sealing the edges completely to form a torpedo or oval shape. Ensure there are no gaps where the filling can escape during frying. Repeat with the remaining dough and filling.

   ⏱️ 25 minutes
4. 4

   Fry the molotes: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower 2-3 molotes into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the molotes from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

   ⏱️ 10 minutes
5. 5

   Serve: Serve the hot molotes immediately. Top generously with salsa verde, a drizzle of Mexican crema, and crumbled queso fresco.

   ⏱️ 5 minutes