Recipe by Jaime Otero Llanos
6 lb white hominy corn
1/2 lb pork
1/2 lb beef
1/2 lb white potatoes
1/4 lb yellow potatoes
1/4 lb onions
1/2 lb. scallions
1/2 lb. tomatoes
2 garlic gloves
Pepper, azafran, cumin, and salt to taste
Let corn soak in water for 30 minutes and then cook until the corn is soft. Remove the pot from the heat and let the corn cool. Grind the corn. Add salt to taste. Knead the dough until it is soft.
Finely dice all ingredients and place in a pot to cook in water. Add a tablespoon of hogao to marinate. When water has evaporated lower temperature and allow to cook until meats are soft and potatoes have dissolved. Let cool.
Finely dice all ingredients. Add pepper, salt, and cumin to taste. Add azafran to give a yellow-orange color.
When meats and potatoes are ready, mix with hogao. Take a walnut size amount of the dough and flatten to create a circle. Place a 1/2 teaspoon amount of the stuffing onto the dough. Fold the dough over to create a turnover. Firmly press down along the edges. Place on skillet and fry until golden brown.