Chivichangas de Ostiones (Oyster Chivichangas)

Ingredients

• 340 g (12 oz / about 1⅓ cups) masa for tortillas
• Salt to taste
• 1 tablespoon salsa de chile cora
• 2 dozen medium oysters (more or fewer depending on size)
• 3 tablespoons vegetable oil, plus additional oil for frying
• 3 heaped tablespoons white onion, finely chopped
• 1 jalapeño chile, finely chopped
• 115 g (4 oz / about ⅔ cup) tomatoes, finely chopped

Method

1. 1
   Season the masa well with salt, then work in the chile cora salsa until evenly distributed throughout the dough. Set aside covered with a damp cloth.
2. 2
   Drain and dry the oysters thoroughly on kitchen towels.
3. 3
   Heat 3 tablespoons of oil in a heavy skillet over medium-high heat. Cook the onion until softened and beginning to color, 3–4 minutes. Add the jalapeño and tomatoes and cook, stirring, until the mixture is dry and concentrated, 5–8 minutes. Add the oysters and cook just until they firm and curl at the edges, 1–2 minutes. Remove from heat. The filling should not be wet.
4. 4
   Divide the masa into portions (roughly golf-ball size). Press each into a flat round in your palm or between plastic. Place a small spoonful of filling in the center. Fold the masa over and seal the edges firmly, forming an oval or rectangular packet with no gaps.
5. 5
   Heat frying oil to 180°C / 355°F in a deep skillet or heavy pot. Fry chivichangas in batches, turning once, until deep golden and crisp on both sides. Remove and drain briefly on a rack or paper.
6. 6
   Serve immediately.