Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup diced zucchini
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Skillet or deep fryer
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, water, salt, cumin, and chili powder. Mix until a smooth dough forms.
2. In a separate bowl, mix together black beans, corn, zucchini, red bell pepper, cilantro, and queso fresco.
3. Take a small handful of the masa dough and roll it into a ball. Flatten the ball into a disc about 1/4 inch thick.
4. Place a spoonful of the vegetable filling in the center of the disc.
5. Fold the edges of the disc up and over the filling, pinching the dough together to seal it.
6. Repeat with the remaining dough and filling.
7. Heat vegetable oil in a skillet or deep fryer to 350°F.
8. Fry the molotes in batches until golden brown, about 3-4 minutes per side.
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.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the molotes in oil heated to 350°F.
Serving size:
- Makes approximately 12-15 molotes.
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 23g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Any type of cooked beans can be used in place of black beans.
- Any type of cheese can be used in place of queso fresco.
- Any type of vegetables can be used in the filling.
Variations:
- Add cooked ground beef or chicken to the filling for a meaty version.
- Top the molotes with salsa, guacamole, or sour cream.
Tips and tricks:
- Make sure the masa dough is moist enough to hold together but not too sticky.
- Use a tortilla press to flatten the masa dough into discs for even thickness.
- Make the filling ahead of time for easier assembly.
Storage instructions:
- Store leftover molotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat 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 or guacamole.
Garnishes:
- Top the molotes with chopped cilantro, diced tomatoes, or crumbled cheese.
Pairings:
- Serve the molotes with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water until it holds together.
- If the dough is too sticky, add a little more masa harina until it becomes easier to work with.
Food safety advice:
- Make sure the filling is cooked thoroughly before using it in the molotes.
- Use a food thermometer to ensure the oil is heated to the correct temperature before frying.
Food history:
- Molotes are a traditional Mexican dish that originated in the state of Oaxaca.
Flavor profiles:
- The masa dough is savory and slightly nutty, while the filling is a mix of sweet and savory flavors.
Serving suggestions:
- Serve the molotes as an appetizer or as a main dish with a side of rice and beans.
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Region: Mexican