Molotitos Rellenos de Pollo

For the dough

1. Boil the 3 guajillo chiles in a small pot of water until softened, about 5 minutes.

   Then 5 min of waiting

2. Blend the softened guajillo chiles until smooth.

3. On a metate or flat surface, combine the masa, 2 boiled potatoes, 1 tsp salt, and the blended chile paste.

4. Knead together until completely uniform and smooth.

For the filling

5. Melt the lard in a clay pot over medium heat.

6. Add the chopped tomatoes, onion, serrano chile, garlic, and a pinch of salt; cook until fried and softened, 3–5 minutes.

7. Stir in the shredded chicken breast and cook together for 3–5 minutes until well combined.

For the salsa

8. Boil the 3 tomatoes and the handful of chiles de árbol in water until cooked, about 8 minutes.

   Then 8 min of waiting

9. Blend the cooked tomatoes and chiles with a pinch of salt until smooth.

To assemble and fry

10. Heat a generous amount of oil in a skillet or pan over medium-high heat.

11. Form a small ball of dough, flatten it in a tortilla press between plastic sheets, and place a spoonful of chicken filling in the center.

12. Fold the sides over to enclose the filling and shape into an oblong molotito.

13. Fry the molotitos in the hot oil until golden brown on all sides, turning halfway, 4–6 minutes total.

    Then 4 min of waiting

14. Remove from oil and drain on a platter.

15. Serve warm topped with shredded cabbage, fresh cheese, crema, and salsa.

For serving