Mexican chorizo molotes recipe | Sainsbury`s Magazine

Ingredients

• 250g plain flour
• 250g fine cornmeal, plus extra to roll
• ½ tsp baking powder
• 75g lard or butter
• 1 tbsp olive oil
• 250g Spanish mini cooking chorizo, skinned and finely chopped
• 1 baking potato, about 250g, boiled whole for 30 minutes, or microwaved on high for 4-5 minutes, and cooled
• 1 x 125g ball of buffalo mozzarella, drained and chopped to about 7mm cubes
• 75g feta cheese, crumbled
• 75g strong mature cheddar cheese, grated
• 4 spring onions, chopped
• 1 x 31g pack coriander, roughly chopped
• 3 ltr vegetable oil, for frying
• 1 Little Gem lettuce, finely shredded
• 1 x 150g pot soured cream
• 1 ripe avocado, finely diced
• 4 tbsp Mexican chilli sauce, to serve (we used Cholula)
• a squeeze of lime juice