hominy corn patties

Ingredients

This will make 12-15 medium sized llapingachos, make them smaller for about 20-25 bite sized patties

• 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- subs with chilli powder ans turneric
• 2 eggs
• ½ cup corn meal (more if needed)
• 1 cup of shredded meat
• 1 cup grated cheese (quesillo, queso Oaxaca, mozzarella, fontina, monterrey jack)
• Salt to taste

Garnishes: Peanut sauce, pickled red onions, aji criollo and avocado slices.

Instructions

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.
2. Place the hominy corn in a food processor and pulse until you have coarse dough.
3. Add the onion refrito to the hominy dough, pulse until blended.
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.
5. Let the dough rest for 30 minutes in the refrigerator.
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.
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.
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.
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.