For the masa, yes, it’s powdered onion and garlic.
I didn’t freeze them, and they didn’t fall apart. If you feel the need to freeze them before frying, try putting them in the freezer 30 minutes before so the masa is frozen, but the picadillo is not. Hope that makes sense:grin: and please let me know how it goes.

Questions?
In the Masa (Dough) the garlic and onion are minced or powder?

Also I used a deep fryer at 350 degrees and cooked for about 8-9 minutes each. The outside turned out golden but some of the insides remained a little raw. I cooked them from frozen state because I was told that is key to help them keep their form and not fall apart when frying. Any suggestions? I just didn’t want to burn them.

Thanks!

Thank you, C. Colon! It’s always great to have simple recipes on hand. Glad you enjoyed this!

Nice catch, Latania! Thanks, I’ll have this noted. Happy you loved the recipe 🙂