Molotes 

Molotes are traditional Mexican street foods hailing from Oaxaca and Puebla. These deep fried masa pockets are typically filled with a variety of ingredients such as chorizo, potatoes, cheese, or chicken tinga. Their golden, crispy exterior and flavorful fillings make them a beloved snack or appetizer. Ideal for gatherings or as a hearty meal, molotes are versatile and can be customized to suit different tastes.

Full Recipe:

Ingredients

For the Dough:

• 2 cups masa harina

• 1 cup all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 tablespoons vegetable shortening

• 1 cup warm water (adjust as needed)

For the Chicken Tinga Filling:

• 2 chicken breasts

• 1 onion, quartered

• 2 garlic cloves

• 1 tomato, quartered

• 2 chipotle peppers in adobo sauce

• 1 tablespoon piloncillo or brown sugar

• Salt to taste

• Vegetable oil for frying

Directions

1. Prepare the Chicken:

   • In a pot, combine the chicken breasts, onion, garlic, and a pinch of salt.

   • Cover with water and bring to a boil.

   • Reduce heat and simmer for 20–25 minutes until the chicken is cooked through.

   • Remove the chicken, shred it using two forks, and set aside.

2. Make the Chipotle Sauce:

   • In a blender, combine the boiled onion, garlic, tomato, chipotle peppers, and a splash of the cooking broth.

   • Blend until smooth.

3. Prepare the Filling:

   • In a skillet, heat a tablespoon of vegetable oil over medium heat.

   • Add the shredded chicken and sauté for 2–3 minutes.

   • Pour in the chipotle sauce and add piloncillo or brown sugar.

   • Simmer for 5–10 minutes until the mixture thickens.

   • Season with salt to taste.

4. Prepare the Dough:

   • In a large bowl, mix the masa harina, all purpose flour, baking powder, and salt.

   • Add the vegetable shortening and rub it into the dry ingredients until the mixture resembles coarse crumbs.

   • Gradually add warm water, mixing until a smooth dough forms.

   • Cover the dough with a damp cloth and let it rest for 10 minutes.

5. Assemble the Molotes:

   • Divide the dough into small balls, approximately the size of a golf ball.

   • Flatten each ball into a disc using your hands or a tortilla press.

   • Place a spoonful of the chicken tinga filling in the center of each disc.

   • Fold the dough over the filling to form a half-moon shape and press the edges to seal.

6. Fry the Molotes:

   • Heat vegetable oil in a deep frying pan over medium heat.

   • Carefully add the molotes to the hot oil, a few at a time, and fry for 3–4 minutes on each side until golden brown.

   • Remove the molotes from the oil and drain on paper towels.

7. Serve:

   • Serve the molotes hot, optionally garnished with crumbled cotija cheese and fresh cilantro leaves.

   • They can be enjoyed on their own or accompanied by a side of salsa.

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Protein: 10g

• Fat: 18g

  • Saturated Fat: 7g

• Carbohydrates: 31g

  • Dietary Fiber: 5g

  • Sugars: 1g

• Sodium: 464mg

• Cholesterol: 25mg

• Potassium: 485mg

• Vitamin A: 261 IU

• Vitamin C: 23mg

• Calcium: 48mg

• Iron: 3mg