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Molotes

Name: Molotes
Prep time: PT45 minutes
Cook time: PT30 minutes
Total time: PT1 hour 15 minutes
Yield: 12
Cuisine: Mexico
Ingredients: 2 cups Masa harina (For tamales or tortillas, not cornmeal); 2 tbsp Lard (Warmed slightly for easier incorporation); 1.5 cups Warm water (Approximately, adjust as needed for masa consistency); 1 tsp Salt; 2 medium Potato (Boiled until tender, peeled, and mashed smooth); 200 g Chorizo (Mexican chorizo, casing removed); 4 cups Vegetable oil (For deep frying); for topping undefined Salsa verde (Store-bought or homemade); for topping undefined Mexican crema (Or sour cream); for topping undefined Queso fresco (Crumbled)

Oaxacan stuffed corn torpedoes - masa dough wrapped around a savory filling and deep-fried to a golden crisp. A popular street food from Oaxaca, perfect as an appetizer or snack.

準備時間45 minutes

調理時間30 minutes

合計時間1 hour 15 minutes

分量12

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the masa dough: In a large bowl, combine the masa harina and salt. Add the warmed lard and gradually incorporate the warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.
⏱️ 20 minutes
2
Cook the chorizo and prepare the filling: While the masa rests, heat a skillet over medium heat. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain off any excess grease. In a separate bowl, combine the cooked chorizo with the mashed potato. Mix well to form a cohesive filling.
⏱️ 15 minutes
3
Assemble the molotes: Divide the masa dough into 12 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter in the palm of your hand (you can use a tortilla press lined with plastic wrap for a more uniform shape). Place about 1-2 tablespoons of the chorizo-potato filling in the center of the disc. Carefully fold the masa dough over the filling, pinching and sealing the edges completely to form a torpedo or oval shape. Ensure there are no gaps where the filling can escape during frying. Repeat with the remaining dough and filling.
⏱️ 25 minutes
4
Fry the molotes: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower 2-3 molotes into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the molotes from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 10 minutes
5
Serve: Serve the hot molotes immediately. Top generously with salsa verde, a drizzle of Mexican crema, and crumbled queso fresco.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the masa is not too dry or too wet; it should be pliable and easy to handle.
✓When sealing the molotes, make sure the edges are completely closed to prevent the filling from leaking out during frying.
✓Maintain the oil temperature between 350-365°F (175-185°C) for optimal crispiness without burning.
✓For easier shaping, lightly oil your hands or use a bit of water.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Substitute the chorizo-potato filling with shredded chicken tinga.
Use a filling of refried black beans mixed with a bit of cheese.
Add a pinch of cumin or chili powder to the chorizo-potato filling for extra flavor.