Potato and chorizo stuffed corn turnovers (Molotes de papa y chorizo)

1. Peel the potatoes and boil in salted water until tender; drain and mash roughly.

2. Squeeze the chorizo out of its casing and fry in a dry pan for 5-6 minutes, then mix with the potatoes and leave to cool.

3. Knead the masa harina with the flour, salt and lukewarm water into a soft dough – the flour helps stop it cracking when fried. Divide into 12 balls and press between two sheets of plastic into thin discs about 12 cm across.

4. Put a tablespoon of filling in the centre of each disc, fold in half using the plastic, press the edges together and shape into a spindle.

5. Fry in batches in hot oil (about 175 °C) for 3-4 minutes until golden and crisp, then drain on kitchen paper.

6. Serve with thinly sliced cabbage, sour cream, crumbled queso fresco (or a mix of feta and ricotta) and salsa.

Tip: You can shape the molotes ahead and keep them covered in the fridge – just fry them right before serving.