Hispanic Kitchen is the cure for boring meals
2 cups masa harina
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cumin
1/ teaspoon chile powder
1 1/3 cups warm water
1 tablespoon canola oil
6 ounces uncooked Mexican chorizo
1/2 cup shredded jack cheese
1 cup canola oil for frying
Tomatillo Avocado Salsa for dipping (or your favorite salsa)
1. In a large mixing bowl, combine the masa harina, flour, salt, garlic powder, cumin and chile powder. Beat with an electric mixer on low to medium speed gradually adding warm water, until mixture forms a soft dough. Cover with a damp paper towel: Let rest for 30 minutes.
2. For Filling, in a medium skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo and cook until brown, using a wooden spoon to break up meat as it cooks: Drain on a plate lined with paper towels, let cool. Once cooled combine with shredded jack, set aside.
3. With clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball: Flatten each ball slightly. Place 1 tablespoon of filling in each indentation: Wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal the ends of torpedoes.
4. In a large skillet, heat 1 cup of canola oil over medium heat. Add the torpedoes to hot oil; fry until golden brown on all sides. Drain on paper towels.
5. Serve with tomatillo avocado salsa, makes about 12 to 14 torpedoes.
You could make these a day ahead and reheat in the oven at 350ºF for 25 minutes.
Other recipes by Sonia:
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas