Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup cooked and shredded chicken
- 1 cup shredded cheese
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Vegetable oil for frying
Special equipment needed:
- Plastic wrap
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a bowl, mix the masa harina, warm water, salt, and vegetable oil until a smooth dough forms.
2. Divide the dough into 12 equal portions and roll each one into a ball.
3. Place a ball of dough between two pieces of plastic wrap and flatten it with a tortilla press or a heavy skillet.
4. Remove the top piece of plastic wrap and place a spoonful of chicken, cheese, onion, cilantro, cumin, and chili powder in the center of the flattened dough.
5. Fold the dough over the filling and pinch the edges to seal it.
6. Repeat with the remaining dough and filling.
7. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
8. Fry the molotes in batches until golden brown, about 3-4 minutes per side.
9. Drain on paper towels.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Fry at 375°F
Serving size:
- Makes 12 molotes
Nutritional information:
- Calories per serving: 210
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 25mg
- Sodium: 200mg
- Total carbohydrates: 22g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 9g
Substitutions for ingredients:
- Any cooked and shredded meat can be used instead of chicken.
- Any shredded cheese can be used instead of the suggested cheese.
Variations:
- Add diced jalapeños or green chilies for a spicier version.
- Use black beans or refried beans instead of chicken for a vegetarian option.
Tips and tricks:
- Make sure the dough is not too thick or too thin, or it will not cook properly.
- Use a slotted spoon to remove the molotes from the oil and let them drain on paper towels to remove excess oil.
Storage instructions:
- Store the molotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the molotes in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the molotes on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped cilantro and a dollop of sour cream.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more masa harina.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Molotes are a traditional Mexican dish that originated in the state of Oaxaca.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Mexican