Molotes Recipe 455

Steps:

• ln a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 minutes or until tender; drain. In a large skillet, cook chorizo and onion over medium heat until chorizo is browned, using a wooden spoon to break up meat as it cooks. Drain mixture in colander; pat dry with paper towels. For filling, combine potatoes, chorizo mixture, and cheese; set aside. In a large bowl, combine masa harina, flour, baking powder, and salt. Stir together the hot water and shortening until shortening softens. Add water mixture to masa mixture; stir until a soft dough forms. Divide masa mixture into 32 portions (about 2 tablespoons each). On a lightly floured surface, press or roll one dough portion into a 3 1/2-inch circle. (As you work, keep dough and formed molotes covered with damp paper towels or clean kitchen towels to prevent them from drying out.) Spoon 1 tablespoon of filling onto center of dough circle. Bring edges of dough up over filling, pinching with damp fingers to seal dough at top. Taper ends to make an oblong shape. Repeat with remaining dough and filling. ln a large heavy saucepan, heat 2 inches of oil over medium heat to 350°F. Fry molotes, three or four at a time, for 3 to 4 minutes each or until crisp and golden brown. Drain on paper towels. In a small bowl, combine crema, / lime peel, and lime juice. Sprinkle crema mixture with cilantro and serve with warm molotes. TO MAKE AHEAD: Prepare molotes as directed. Arrange on a tray and cover with plastic wrap; freeze. When molotes are frozen, remove them from tray; place in an airtight freezer container. Seal and freeze for up to 1 month. Thaw molotes in refrigerator; continue as directed, for cooking and making the crema dipping sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
• Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
• Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
• Top molletes with Mexican salsa or pico de gallo.