Ingredients with Measurements:
- 1 pound of ground sausage
- 1 cup of shredded cheese
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Deep fryer or large pot for frying
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, salt, and baking powder. Mix well.
2. Slowly add the warm water to the dry ingredients, mixing until a dough forms.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Divide the dough into 12 equal portions and roll each into a ball.
5. Flatten each ball into a disc shape, about 1/4 inch thick.
6. In a separate pan, cook the ground sausage until browned and fully cooked.
7. Add the shredded cheese to the cooked sausage and mix well.
8. Place a spoonful of the sausage and cheese mixture onto the center of each masa disc.
9. Fold the edges of the masa disc over the filling, creating a half-moon shape.
10. Pinch the edges of the masa together to seal the molote.
11. Cover each molote with plastic wrap to prevent them from drying out.
12. Heat the vegetable oil in a deep fryer or large pot to 375°F.
13. Fry the molotes in batches until golden brown, about 3-4 minutes per batch.
14. Use a slotted spoon to remove the molotes from the oil and place them on a paper towel-lined plate to drain excess oil.
15. Serve hot with your favorite salsa or dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes 12 molotes. Serving size is 2 molotes per person.
Nutritional information:
Calories per serving: 320
Total fat: 22g
Saturated fat: 8g
Cholesterol: 50mg
Sodium: 670mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of sausage.
- Any type of shredded cheese can be used.
Variations:
- Add diced jalapenos or green chilies to the sausage and cheese mixture for a spicy kick.
- Substitute the sausage and cheese filling with shredded chicken and salsa for a different flavor.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. It should be pliable and easy to work with.
- Use a tortilla press to flatten the masa discs evenly.
- Don't overfill the molotes, or they may burst open during frying.
Storage instructions:
- Store leftover molotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place 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.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it becomes pliable.
- If the molotes burst open during frying, make sure the edges are sealed properly.
Food safety advice:
- Make sure the ground sausage is fully cooked before adding it to the molotes.
- Use a food thermometer to ensure the oil is at the correct frying temperature.
Food history:
- Molotes are a traditional Mexican dish that originated in the state of Oaxaca.
Flavor profiles:
- The molotes are savory and slightly spicy, with a crispy exterior and a soft masa dough interior.
Serving suggestions:
- Serve the molotes as an appetizer or as a main dish for lunch or dinner.
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Region: Mexican