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Ingredients
Filling
- 1 tbsp lard or vegetable oil
- 12 oz Mexican chorizo, casings removed
- 1 small yellow onion, finely chopped
Masa pockets
- 2 cups masa harina
1 tsp kosher salt- 1 to 1 ¼ cups lukewarm water
- 2 tbsp lard or vegetable oil, divided plus more for frying as needed
Toppings
- 2 oz crumbled queso fresco about 1/2 cup
- 1 Roma tomato, seeded and finely chopped
- ¼ cup chopped fresh cilantro
- hot sauce, lime wedges or sour cream
Instructions
- Heat the filling lard in a heavy skillet over medium-high. Break up and brown the chorizo for 6 to 8 minutes. Add onion and cook until soft, about 7 minutes.
- Combine masa harina and salt. Gradually add enough lukewarm water to make a firm, pliable dough. Work in 1 tablespoon lard, cover and rest 15 minutes.
- Divide into six balls and press into rounds about 1/4 inch thick. Heat the remaining lard over medium-high and fry in batches for 2 to 3 minutes per side, until puffed. Drain on paper towels.
- When cool enough to handle, slice each round two-thirds of the way through. Fill with chorizo, queso fresco, tomato and cilantro.
Notes
Add the water gradually since different brands of masa harina absorb it differently.
Adapted from Brooke Caison, Delish.
