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Molotes
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.
đ§ Ingredienser
- 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 Salsa verde(Store-bought or homemade)
- for topping Mexican crema(Or sour cream)
- for topping Queso fresco(Crumbled)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 10 minutes - 5
Serve: Serve the hot molotes immediately. Top generously with salsa verde, a drizzle of Mexican crema, and crumbled queso fresco.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure the masa is not too dry or too wet; it should be pliable and easy to handle.
- âWhen sealing the molotes, make sure the edges are completely closed to prevent the filling from leaking out during frying.
- âMaintain the oil temperature between 350-365°F (175-185°C) for optimal crispiness without burning.
- âFor easier shaping, lightly oil your hands or use a bit of water.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.