Llapingachos de mote or hominy corn patties

Step 1

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.

Step 2

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

Step 3

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

Step 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.

Step 5

Let the dough rest for 30 minutes in the refrigerator.

Step 6

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.

Step 7

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.

Step 8

Cook the hominy patties on a hot grilled until browned on each side, the time will vary depending on your grilled. Mine took about 8-10 minutes per side. Be very careful, when turning them the first time as they are very delicate.

Step 9

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.