Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup cooked spinach, chopped
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped onion
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, warm water, salt, and vegetable oil. Mix until a smooth dough forms.
2. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
3. In a separate bowl, mix together chopped spinach, crumbled queso fresco, chopped onion, ground cumin, and garlic powder.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Flatten each ball into a disc and place a spoonful of the spinach and cheese mixture in the center.
6. Fold the dough over the filling and pinch the edges to seal.
7. Heat vegetable oil in a frying pan over medium-high heat.
8. Fry the molotes until golden brown, about 3-4 minutes per side.
9. Use a slotted spoon to remove the molotes from the pan and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
12 molotes
Nutritional information:
Calories per serving: 140
Total fat: 6g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 190mg
Total carbohydrates: 18g
Dietary fiber: 2g
Sugar: 0g
Protein: 4g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Queso fresco can be substituted with feta cheese or goat cheese.
- Spinach can be substituted with kale or chard.
- Onion can be substituted with shallots or scallions.
Variations:
- Add cooked and shredded chicken or beef to the filling for a heartier molote.
- Use different types of cheese, such as Monterey Jack or cheddar.
- Add diced jalapenos or other hot peppers for a spicier molote.
Tips and tricks:
- Make sure the dough is well-rested before rolling and filling to prevent cracking.
- Use a tortilla press to flatten the dough if available.
- Keep the filling away from the edges of the dough to prevent it from leaking out during frying.
Storage instructions:
Store leftover molotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Sour cream
- Salsa
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber salad
- Tomato and avocado salad
- Corn on the cob
Troubleshooting advice:
- If the dough cracks while rolling, add a little more water to the mixture and knead until smooth.
- If the molotes are not crispy enough, increase the heat and fry for a few more minutes.
Food safety advice:
- Make sure the filling is cooked through before using it to fill the molotes.
- Use a thermometer to check the oil temperature and avoid overheating.
Food history:
Molotes are a traditional Mexican dish that originated in the state of Oaxaca. They are similar to empanadas or turnovers and are usually filled with a mixture of mashed potatoes, beans, or meat.
Flavor profiles:
The spinach and cheese molotes are savory and slightly tangy from the queso fresco. The cumin and garlic powder add a subtle spice to the dish.
Serving suggestions:
Serve the molotes as an appetizer or main dish with your favorite sides and garnishes.
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Region: Mexican