Llapingachos de mote or hominy corn patties
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
12 to 15 medium sized llapingachos, make them smaller for about 20-25 bite sized patties
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Course
Side Dish, Main Course, Breakfast, Brunch
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Cuisine
South American, American, Ecuadorian
Llapingachos de mote or hominy corn patties
Description
Llapingachos de mote or hominy corn patties combine pulsed hominy corn with a refrito made of diced onions sautéed in olive oil with achiote powder. The dough is enriched with eggs and corn meal to achieve a malleable but slightly coarse consistency. After forming into balls, each is filled gently with shredded pork or a mixture of cheeses and shaped into thick patties. Resting the patties in the refrigerator helps them firm up before cooking on a hot grill until browned on both sides.
The achiote adds color and a mild earthy flavor while the pork or cheese fillings provide richness and savory contrast. The patties are tender yet hold together well, with a golden crust from grilling. This preparation makes for a distinctive hominy-based dish that can be served alongside traditional Ecuadorian accompaniments or as a flavorful snack.
Garnishes often include peanut sauce, pickled red onions, aji criollo, and avocado slices, which complement the mild corn dough and savory fillings by adding acidity and creaminess. The resting steps in the process are important for stabilization since the hominy dough is more fragile than typical potato-based versions, requiring gentle handling during filling and shaping.
Ingredients
- 5 cups Hominy corn you can cook it at home or buy it canned, cooked
- 2 tbs olive oil light
- ½ white onion diced
- 2 tsp achiote powder
- 2 egg
- ½ cup corn meal more if needed
- 1 cup shredded pork fritada or pork carnitas
- 1 cup cheese quesillo, queso Oaxaca, mozzarella, fontina, monterrey jack, grated
- salt to taste
Instructions
- 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.
- Place the hominy corn in a food processor and pulse until you have coarse dough.
- Add the onion refrito to the hominy dough, pulse until blended.
- 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.
- Let the dough rest for 30 minutes in the refrigerator.
- 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.
- 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 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.
- 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
- Gently form the patties as the hominy dough is delicate compared to potato dough.
- Refrigerate the dough and formed patties to firm up before cooking; this helps them hold shape.
- Consider serving with peanut sauce, pickled red onions, aji criollo, and sliced avocado for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 15 medium sized llapingachos, make them smaller for about 20-25 bite sized patties
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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