Welcome! Today we're gathered here to journey through the flavors and secrets of Molotes corn dough cylinders filled with various ingredients, and they're a classic of Mexican cuisine .
If you're not familiar with them, we'll tell you everything you need to know about this dish of the gods: regional differences, details on how to prepare it, a bit of its history, and, of course, a molotes recipe you can make at home and enjoy with friends or family. Let's cook!
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About the molotes
Molotes are a type of snack, known and enjoyed in various regions of Mexico, consisting of small portions of dough, usually corn filled with a variety of tasty ingredients that can include meats, vegetables, cheeses and sauces , which are then fried until they reach a crispy texture and incredible flavor.
This irresistible snack combines the essence of corn with exquisite flavors within, making each bite a unique taste experience. They are much more than a simple blend of ingredients; they are an expression of Mexico's cultural diversity and culinary passion.
What is a molote in Mexico?
The richness of Mexican cuisine is abundant, and among those treasures are, among many others, tacos al pastor , quesadillas , pambazos , and the recipe that brings us together today.
These little wonders of dough and filling have conquered palates in Mexico and beyond, delighting those seeking an authentic culinary experience full of flavor.
Origin of the recipe
Tracing its exact origin can be challenging, as this dish has evolved over the centuries in different regions of Mexico . However, many believe it has its roots in pre-Hispanic culinary traditions, where corn was the central ingredient .
As cultures merged over the years, the recipe adapted and transformed, incorporating new flavors, techniques, and regional variations , such as Oaxacan molotes and Veracruz molotes .
Oaxacan Molotes vs. Veracruz Molotes
Oaxacan and Veracruz molotes have their own characteristics that make them unique.
The famous Oaxacan molotes are generally larger than their counterparts from other regions and are filled with native ingredients, such as mole negro , potato with chorizo, and Oaxaca cheese . The dough is carefully stretched to enclose the filling, creating a crispy texture on the outside and a soft texture on the inside.
Veracruz's molotes , on the other hand, take on a unique twist by incorporating flavors from both the sea and the land . Fillings of fresh seafood, such as shrimp and fish, are combined with flavorful beans and spicy seasonings.
This combination of fresh ingredients and seasonings makes these main courses a very special culinary experience.
The keys to this preparation
The preparation involves an artisanal process that highlights the mastery of the cooks in making the dough and the perfect combination of ingredients for the filling .
It begins by forming a corn dough , which is molded into a thick tortilla. Then, the filling is added, which can range from refried beans , shredded beef, or cheese, depending on the region and preference.
Finally, they are fried in hot oil until golden brown and crispy, and served piping hot, accompanied by a fresh salad and sauces of your choice.
4 tips for perfect preparation
- Make the dough : Mix 500 g of nixtamalized corn flour, 1 pinch of salt, 1 teaspoon of baking powder, and 100 g of wheat flour. Add a little warm water to form the dough, and let it rest for 30 minutes.
- Perfect texture: Make sure the dough has the right consistency. It should be malleable but not too sticky.
- Frying: When frying, make sure the oil is hot but not smoking. This will ensure a crispy, golden texture.
- Sauces : Serve them with traditional sauces like salsa verde or salsa roja, the same ones used for huevos divorciados . Sour cream or cheese on top is also a good accompaniment .
Molotes are a true gem, a reflection of the culinary creativity that characterizes Mexican cuisine. Through the centuries, they have been passed down from generation to generation, carrying with them stories, traditions, and, above all, exceptional flavors .
Below I leave you a very simple recipe to make homemade molotes .
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Oaxacan molotes recipe
Yield: 12 portions
Preparation time : 45 minutes
Ingredients
- 2 cups of corn dough (see the recipe in “Making the Molote Dough”).
- 2 large cooked potatoes, cut into cubes
- 1 shredded chorizo
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- Vegetable oil, for frying
- Salt and pepper to taste
How to make Oaxacan molotes step by step
- In a frying pan, heat a little oil and sauté the onion and garlic. Add the crumbled chorizo and cook for a few minutes. Add the diced potatoes and cook for a few more minutes. Let cool slightly to room temperature.
- Take a portion of dough and form a thick tortilla in the palm of your hand.
- In the center of the tortilla, add a spoonful of the potato and chorizo filling. Fold the dough over the filling, forming a cylinder and sealing the edges well.
- In a deep frying pan, heat enough oil to fry the molotes. When hot, add them and fry until golden brown and crispy.
- Remove them and place them on paper towels to remove excess oil. Serve with a dollop of sour cream and mashed avocado, or grated cheese and fresh lettuce (optional).
