Ingredients with Measurements:
- 1 cup of masa harina
- 1 cup of warm water
- 1/2 teaspoon of salt
- 1/2 cup of crumbled queso fresco
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1 egg, beaten
- 1/2 cup of breadcrumbs
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, warm water, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions and roll each portion into a ball.
3. Flatten each ball into a disc and place a tablespoon of crumbled queso fresco in the center.
4. Fold the edges of the disc to form a ball and pinch the seams to seal.
5. In a separate mixing bowl, combine flour, baking powder, cumin, paprika, garlic powder, and onion powder.
6. Dip each ball in the beaten egg and then coat it in the flour mixture.
7. Roll each ball in breadcrumbs until fully coated.
8. Heat vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the cheese molotes in batches for 3-4 minutes or until golden brown.
10. Remove from the oil with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil.
11. Serve hot with your favorite salsa or dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
350°F
Serving size:
8 pieces
Nutritional information:
Calories: 190
Fat: 10g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 330mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Masa harina can be substituted with cornmeal or all-purpose flour.
- Queso fresco can be substituted with any crumbly cheese like feta or goat cheese.
- Vegetable oil can be substituted with any neutral oil like canola or peanut oil.
- Breadcrumbs can be substituted with panko or crushed cornflakes.
Variations:
- Add chopped jalapeños or green chilies to the cheese filling for a spicy kick.
- Use different types of cheese like cheddar, Monterey Jack, or pepper jack for a different flavor.
- Serve with a side of guacamole or sour cream for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the molotes from getting greasy.
- Use a slotted spoon or spider strainer to remove the molotes from the oil to prevent them from breaking apart.
- If the dough is too dry, add a tablespoon of water at a time until it forms a smooth dough.
Storage instructions:
- Fried cheese molotes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Reheating instructions:
- To reheat, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried cheese molotes on a platter with a side of salsa or dipping sauce.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro
- Green onions
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Guacamole
- Sour cream
- Pico de gallo
Troubleshooting advice:
- If the molotes are breaking apart in the oil, make sure the seams are pinched tightly to seal.
- If the molotes are too dry, add a tablespoon of water at a time until the dough forms a smooth consistency.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent bacteria growth.
- Use a thermometer to check the temperature of the oil.
Food history:
- Molotes are a traditional Mexican dish that originated in Oaxaca. They are typically filled with mashed potatoes, chorizo, or beans.
Flavor profiles:
- The fried cheese molotes have a crispy exterior and a gooey, cheesy interior. The spices in the coating add a depth of flavor to the dish.
Serving suggestions:
- Serve the fried cheese molotes as an appetizer or as a main dish with a side of rice and beans.
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Region: Mexican