Criollo Topocho and Cheese Hand Pies with Warm Papelón Lime Mojo

Instructions

1. 1

   1. Place the peeled topocho in a pot with water and boil for 12 to 15 minutes, until tender. Drain well and mash while hot until smooth.

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   2. In a large bowl, mix the mashed topocho, precooked corn flour, warm water, 1 teaspoon salt, sugar, and melted butter. Knead for 2 to 3 minutes until you get a soft, moist but shapeable dough. Let it rest for 10 minutes.

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   3. In another bowl, combine the grated white cheese, chopped scallions, and half of the chopped sweet pepper. Mix well to make the filling.

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   4. Divide the dough into 8 equal portions. Shape each portion into a ball and flatten it between your hands or on plastic wrap to make discs about 4 to 5 inches wide.

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   5. Place a portion of the cheese filling in the center of each disc. Fold over to form half-moons and seal the edges well by pressing with your fingers. If needed, lightly moisten the edges with a little water to help them close.

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   6. Heat the frying oil in a deep skillet or saucepan to 350 °F / 175 °C. Fry the hand pies in batches for 3 to 4 minutes per side, until deeply golden. Remove and drain on paper towels.

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   7. While they fry, make the mojo: in a small saucepan, warm 1 tablespoon vegetable oil over medium-low heat. Add the remaining sweet pepper, grated panela, lime juice, cilantro, cumin, and a pinch of salt. Cook for 2 to 3 minutes, stirring, until the panela dissolves and the sauce is warm and slightly glossy. Do not let it boil hard.

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   8. Serve the hand pies hot with the warm papelón lime mojo spooned over the top or on the side for dipping.

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   9. If you want to keep them warm before serving, place them on a tray in the oven at 200 °F / 95 °C for up to 10 minutes.