Molotes

Step 1: Boil 14 oz floury potatoes in salted water until a knife slides in with no resistance. Drain and mash roughly.

Step 2: Fry 7 oz fresh Mexican pork chorizo in a dry frying pan over a medium heat, breaking it up, until the fat has run out and there is no pink left, at least 160°F. Add ½ white onion and cook until soft.

Step 3: Mix the chorizo into the potato with ½ tsp salt. Leave to cool while you make the dough.

Step 4: Mix 10 ½ oz masa harina, 2 tbsp plain flour and 1 tsp salt, then work in 1 ½ cups warm water until the dough is soft and smooth like play dough. Cover with a damp cloth. If the edges of a pressed ball crack, knead in a little more water: dry dough splits during frying, which is the most common reason molotes burst and spit.

Step 5: Roll 12 balls of dough. Press one between two sheets of plastic into a thin oval of about 14 x 10 cm.

Step 6: Peel off the top sheet, spread a heaped tablespoon of filling along the middle, then use the bottom sheet to fold the dough over. Press the edges shut and roll the ends between your palms into pointed tips, like a spindle. Keep them covered.

Step 7: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F. Fry the molotes 3 or 4 at a time, turning, until deep golden and crisp all over. The most common mistake is oil that isn't hot enough: the masa then soaks up oil and turns greasy instead of crisp, so fry only a few at a time to keep the temperature up.

Step 8: Drain on kitchen paper. Serve hot, split along the top, with ¾ cup red or green salsa, ½ cup Mexican crema or soured cream, 2 ⅞ oz queso fresco or feta and 1 handful shredded lettuce.