These are the two recipes I made last week from the cookbook On A Stick!
Molotes
Ingredients
2-3 russet potatoes, peeled and cut into cubes
1/4 lb chorizo (I used Trader Joe’s soy chorizo)
1/3 cup Monterey Jack chese (I used Daiya vegan cheese)
2 cups Maseca (corn flour)
1 tsp salt
3 qt vegetable oil (I used about 3/4 – 1 cup olive oil, much less than this recipe calls for)
For the salsa:
3-4 tomatoes
1/2 cup yellow onion
1 jalapeno, seeded
1 garlic clove
2 tbs cilantro
1 tbs canola oil (I used olive oil)
Salt
Directions
1. Boil the potatoes until soft. While potatoes are boiling, make the salsa by combining all salsa ingredients in a food processor. Pour salsa into a pot and simmer over med-high heat until darkened (5-10 min). Serve at either room temperature or cold.
2. Make the filling by mashing the potatoes and mixing in the chorizo and cheese. Form mixture into balls and place on a foil-lined plate or baking sheet. Refrigerate 15-30 min.
3. While the filling is refrigerating, make the masa by combining the Maseca, 1 3/4 water, and salt in a mixing bowl. If it’s dry and crumbly, add more water. Flatten into discs large enough to wrap around 1 potato ball. If it’s too sticky, add corn flour to your hands and working surface.
4. Wrap the potato balls with the masa and fry them in the oil until a light golden brown. Drain on paper towels. Serve with salsa.
Mojito Melon
Ingredients
1 honeydew melon, chopped
1 tbs powdered sugar
Juice of 3 limes
5 or more sprigs of mint
3/4 cup white rum (I only used 1/4 cup because that’s all I had and it tasted fine to me!)
Directions
1. Make the mojito mix by combining all ingredients (except the melon) and 1/2 cup water in a blender or food processor until the mint is finely chopped.
2. Pour mixture over the chopped melon and refrigerate 30 min – 1 hour.
