Mix in the processor (electric mastmill) plain flour and cassaca, add the water, the egg, paprika and process until you get a mass, if you need to add 2 o 3 tablespoons water.
Stretch the bun, cut discs from 8 cm. with a pasta cutter and set aside. Set aside sauté the onion and morrón in a frying pan with the oil, 10 minutes, add the choclos (grains and creamy), sprinkle and leave to cool.
Distribute over half the discs a tablespoon of filling. Cover with another record and make a repulse around. Cook the cupcakes with plenty of hot oil, until browned.
All the masses that have soft fillers, you can brush with whipped yolk so they don't burst and then make the repulse. They can also cook them in a moderate oven 12 to 15 minutes.
Apart, chop the onion and garlic and grate the carrot. Cook the tomatoes whole in a saucepan with the olive oil, the onion, the carrot, garlic, sugar, while still stirring with a wooden spoon for 20 minutes. Add salt and pepper.
Serve the cupcakes over the sauce and add pesto drops.
Recipes easy to https://recetasdecocinafaciles.NET /