Ingredients with Measurements:
- 1 lb. chorizo sausage
- 4 medium-sized potatoes, peeled and diced
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup water
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large skillet
- Mixing bowl
- Potato masher
- Slotted spoon
Step-by-Step Instructions:
1. In a large skillet, cook the chorizo sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the diced potatoes and cook until tender, about 10-15 minutes. Mash the potatoes using a potato masher and mix in the cooked chorizo.
3. In a mixing bowl, combine the flour, salt, and black pepper. Gradually add the water and mix until a dough forms.
4. Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a disk using your hands.
5. Spoon a heaping tablespoon of the chorizo and potato mixture onto the center of each disk.
6. Fold the edges of the disk over the filling, forming a ball. Pinch the edges to seal.
7. In a large skillet, heat the vegetable oil over medium-high heat. Add the molotes and cook until golden brown on all sides, about 3-4 minutes per side.
8. Remove the molotes from the skillet using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
8 molotes
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 18g
Protein: 13g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- Sweet potatoes can be used instead of regular potatoes.
- Cornmeal can be used instead of flour.
Variations:
- Add diced onions and garlic to the chorizo and potato mixture for added flavor.
- Top the molotes with salsa, guacamole, or sour cream.
Tips and Tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of water accordingly.
- Use a non-stick skillet to prevent the molotes from sticking to the pan.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
Store the leftover 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:
Arrange the molotes on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve the molotes with a side of rice and beans.
Suggested Side Dishes:
Rice and beans, salad, or roasted vegetables.
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the molotes are falling apart, make sure the edges are pinched tightly to seal.
Food Safety Advice:
Make sure the chorizo is cooked through before adding it to the potato mixture.
Food History:
Molotes are a traditional Mexican dish that originated in Oaxaca.
Flavor Profiles:
Savory, spicy, and slightly sweet.
Serving Suggestions:
Serve the molotes as an appetizer or a main dish.
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Region: Mexican