Welcome and welcome! Today we are gathered here to travel through the flavors and secrets of the Molotes. What is this? great question… They are cylinders of corn doughwhich are filled with different ingredients, and which are a classic of Mexican gastronomy.
If you don’t know them, we are going to tell you everything you need to know about this preparation of the gods, the regional differences, details of their preparation, some of their history and, of course, a molotes recipe to make at home and enjoy with friends or family. Let’s cook!
About the molotes
Los molotes They are a type of snack, known and enjoyed in various regions of Mexico, which consists of small portions of dough, generally of cornrolled and filled with a variety of tasty ingredients that may include meats, vegetables, cheeses and sauceswhich are then fried to a crispy texture and incredible flavor.
This irresistible bite combines the essence of corn with exquisite flavors inside, making each bite a unique flavor experience. They are much more than a simple mixture of ingredients; They are an expression of the cultural diversity and culinary passion of Mexico.
What is a molote in Mexico?
The richness of Mexican gastronomy is very abundant, and among those treasures are, among many others, tacos al pastor, quesadillas, pambazos and, the recipe that summons us today.
These little wonders of dough and filling have conquered the palates of Mexico and beyond, delighting those looking for a authentic culinary experience and full of flavors.
Origin of the recipe
Track the exact origin can be a challenge as this dish has evolved over the centuries in different regions of Mexico. However, many consider that they have their roots in pre-Hispanic culinary traditions, where the corn was the central ingredient.
As cultures merged, over the years, the recipe was adapted and transformed, incorporating new regional flavors, techniques and variationsLike the Oaxacan molotes y veracruz molotes.
Oaxacan Molotes vs. Veracruz molotes
Los Oaxacan molotes y veracruz molotes They have their own peculiarities that make them unique.
The famous Oaxacan molotes They are generally larger than their counterparts from other regions and are filled with indigenous ingredients, such as mole negro, potato with chorizo, and queso Oaxaca. The dough is carefully stretched to envelop the filling, creating a texture that is crispy on the outside and soft on the inside.
For their part, the veracruz molotes acquire a unique twist by incorporating flavors of the sea and the land. Fresh seafood fillings, such as shrimp and fish, are combined with flavorful beans and spicy dressings.
This combination of fresh ingredients and seasonings makes seconds a very special culinary experience.
The keys to this preparation
The preparation involves an artisanal process that highlights the mastery of the chefs in the preparation of the dough and the perfect combination of ingredients for the stuffing.
It begins by forming a corn dough, which is molded into a kind of thick tortilla. Next, the filling is added, which can vary from refried beans, shredded meat, or cheese, depending on region and preference.
Finally, it is fried in hot oil until golden and crispy, and served piping hot, accompanied by a fresh salad and sauces of your choice.
4 tips for perfect preparation
- Make the dough: Mixing 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 pliable but not too sticky.
- Frying: When frying, make sure the oil is hot but not smoking. This will ensure a crispy, golden texture.
- Sauces: Accompany them with traditional sauces such as green sauce or red sauce, the same ones used in diluted eggs. Sour cream or cheese on top is also a good accompaniment..
Los molotes They are a true gem, a reflection of the culinary creativity that characterizes Mexican cuisine. Through the centuries, they have passed 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 servings
Preparation time: 45 minutes
- 2 cups of corn dough (see the recipe in “Make the molote dough”).
- 2 large cooked potatoes cut into cubes
- 1 crumbled chorizo
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 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 at 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 tablespoon of the potato and chorizo filling. Close 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 them until golden and crispy.
- Remove them and place them on absorbent paper to remove excess oil. Serve with a little sour cream and mashed avocado, or grated cheese and fresh lettuce (optional)