5 cups cooked hominy corn (cook at home or buy canned)
2 Tbs light olive oil
½ white onion, diced
2 tsp achiote powder
½ cup corn meal (more if needed)
1 cup of shredded pork fritada or pork carnitas
1 cup grated cheese (quesillo, queso Oaxaca, mozzarella, fontina, jack) Salt to taste
Garnishes: Peanut sauce, pickled red onions, aji criollo and avocado slices.
Prepare a refrito (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. Place the hominy corn in a food processor and pulse until you have coarse dough. Add the onion and refrito to the hominy dough, pulse until blended. Add the eggs to 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. Let the dough rest for 30 minutes in the refrigerator.
Form the dough into small balls, and make a hole in the middle of each ball. This will need to be done gently as this dough is more fragile than traditional potato dough. 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.
Cook the hominy patties on a hot grill until browned on each side -‐ the time will vary depending on your grill. Mine took about 8-‐10 minutes per side. Be very careful when turning them the first time as they are very delicate.
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.
Notes and Instructions
Llapingachos de mote are hominy patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. This is a great way to use pork fritada or pork carnitas leftovers. This will make about 12-‐15 medium-‐sized llapingachos, or 20-‐25 bite-‐sized patties.