Mexican chorizo molotes recipe

Name: Mexican chorizo molotes recipe
Total time: 120 min
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

www.sainsburysmagazine.co.uk

Gizzi Erskine's Mexican pastry recipe is perfect for serving at a party or as a sharing starter.

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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