Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- 1 cup of refried beans
- 1 cup of shredded cheese
- 1/4 cup of vegetable oil
Special equipment needed:
- Tortilla press
- Deep fryer or large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a smooth dough forms.
2. Divide the dough into 12 equal portions and roll each portion into a ball.
3. Using a tortilla press, flatten each ball into a thin circle.
4. Place a spoonful of refried beans and shredded cheese in the center of each circle.
5. Fold the circle in half and pinch the edges together to seal the filling inside.
6. Heat the vegetable oil in a deep fryer or large skillet over medium-high heat.
7. Once the oil is hot, carefully place the molotes in the oil and fry until golden brown, about 2-3 minutes per side.
8. Remove the molotes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite salsa or guacamole.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 12 molotes
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 6g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Refried beans can be substituted with black beans or pinto beans.
- Shredded cheese can be substituted with any type of cheese you prefer.
Variations:
- Add cooked and crumbled chorizo to the filling for a meaty twist.
- Top the molotes with diced tomatoes, cilantro, and sour cream for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the molotes to ensure they cook evenly and become crispy.
- If the dough cracks when pressing, add a little more water to the mixture.
Storage instructions:
- Store any leftover molotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the molotes in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the molotes on a platter with a side of salsa and guacamole for dipping.
Garnishes:
- Garnish with chopped cilantro, diced tomatoes, and a dollop of sour cream.
Pairings:
- Serve with a side of Mexican rice and a refreshing cucumber salad.
Suggested side dishes:
- Mexican rice
- Cucumber salad
Troubleshooting advice:
- If the molotes are not crispy enough, increase the heat of the oil or fry them for a little longer.
Food safety advice:
- Make sure the filling is cooked through before frying the molotes to ensure they are safe to eat.
Food history:
- Molotes originated in Oaxaca, Mexico and are a popular street food in the region.
Flavor profiles:
- The crispy exterior of the molotes pairs perfectly with the creamy refried beans and melted cheese inside.
Serving suggestions:
- Serve the molotes as an appetizer or as a main dish with a side of rice and salad.
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Region: Mexican