My Recipebook on the net

Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
APPETIZERS

Recipe name:0000000043
LLAPINGACHOS DE MOTE OR HOMINY CORN PATTIES

Picture:
llapingachosdemoteorhominycornpatties.jpg



Ingredients:
- 5 cups cooked hominy corn, you can cook it at home or buy it canned
- 2 tbs light olive oil
- ½ white onion, diced
- 2 tsp achiote powder
- 2 eggs
- ½ cup corn meal (more if needed)
- 1 cup of shredded pork fritada or pork carnitas
- 1 cup grated cheese (quesillo, queso Oaxaca, mozzarella, fontina, monterrey jack)
- Salt to taste


Yields / Serves:
12

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:




Paso #1

Llapingachos are stuffed patties cooked on a hot griddle, they are typically made with potatoes and stuffed with cheese; however, they can also be made with other ingredients. 

These llapingachos de mote are the result of having a good amount of leftovers after making fritada de chancho, a type of braised pork dish very similar to Mexican pork carnitas. Fritada is served with a variety of side dishes, one of which is mote or hominy corn.






Paso #2

Prepare a refrito or flavor base by heating the oil over medium heat, add the diced onions and achiote powder. Cook until the onions are soft and translucent, about 5-8 minutes.







Paso #3

Place the hominy corn in a food processor and pulse until you have coarse dough.

Add the onion refrito to the hominy dough, pulse until blended.







Paso #4

Add the eggs the dough, then stir in the corn meal. The dough should be slightly coarse and mealy but with a consistency that is thick enough to mold a ball of dough and have it keep its shape.

Let the dough rest for 30 minutes in the refrigerator.







Paso #5

Form the dough into small balls, make a hole in the middle of each ball. This will need to be done gently as this dough is more fragile than the traditional potato dough.







Paso #6

Fill each hole with the fritada meat or the cheese and close it while shaping it into a thick pattie. Let the patties rest in the fridge for at least 30 minutes.







Paso #7

Cook the hominy patties on a hot grilled until browned on each side, the time will vary depending on your grilled.






Paso #8

Be very careful, when turning them the first time as they are very delicate.







Paso #9

Mine took about 8-10 minutes per side.






Paso #10

Serve garnished with peanut sauce, pickled red onions, and aji criollo hot sauce. To serve them traditional style or as a main course add a fried egg and some avocado slices.