Ingredients with Measurements:
- 1 cup masa harina
- 1/2 cup warm water
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1/2 lb cooked shrimp, chopped
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and diced
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 1 lime, cut into wedges
Special equipment needed:
- Tortilla press
- Deep fryer or heavy-bottomed pot
- Slotted spoon
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 into a ball.
3. Heat a tortilla press and place a ball of dough in the center. Press down to form a flat disc, about 1/4 inch thick.
4. In a separate bowl, mix the chopped shrimp, onion, tomato, cilantro, jalapeno pepper, and queso fresco.
5. Spoon a tablespoon of the shrimp mixture onto the center of each disc.
6. Fold the edges of the disc over the filling to form a half-moon shape. Pinch the edges to seal.
7. Heat the deep fryer or pot of oil to 375°F.
8. Carefully lower the molotes into the hot oil and fry until golden brown, about 3-4 minutes.
9. Use a slotted spoon to remove the molotes from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12 molotes, serves 4-6 people
Nutritional information:
Calories per serving: 210
Fat: 10g
Carbohydrates: 20g
Protein: 10g
Sodium: 350mg
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or beef.
- Queso fresco can be substituted with feta or goat cheese.
- Jalapeno pepper can be substituted with serrano pepper or green bell pepper.
Variations:
- Add a tablespoon of adobo sauce to the shrimp mixture for a smoky flavor.
- Top the molotes with a spicy tomato sauce or salsa.
- Add a tablespoon of chopped chipotle peppers in adobo sauce to the masa dough for a spicy kick.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water or masa harina accordingly.
- Use a damp cloth to cover the dough balls to prevent them from drying out.
- Fry the molotes in small batches to prevent overcrowding in the pot.
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 a preheated 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.
- Serve the molotes with a side of guacamole or pico de gallo.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sour cream
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough cracks when pressing, add a little more water and knead the dough again.
- If the molotes burst open during frying, make sure the edges are pinched tightly.
Food safety advice:
- Make sure the shrimp is fully cooked before adding it to the filling.
- Use a thermometer to check the oil temperature and prevent overheating.
Food history:
- Molotes are a traditional Mexican dish from the state of Oaxaca. They are made with masa dough and filled with various ingredients, such as beans, cheese, or meat.
Flavor profiles:
- The molotes have a crispy exterior and a soft, doughy interior. The filling is savory and slightly spicy, with a hint of tanginess from the lime and sour cream.
Serving suggestions:
- Serve the molotes as an appetizer or a main dish.
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Region: Mexican