Surely we have all eaten molotas, Even though we didn’t know his name. He is a mexican appetizermaybe not as popular as the pambazos, quesadillas or esquitasbut that does not mean that it does not have a worthy place in our hearts, but above all, in our stomach. These sandwiches are sometimes there in the laminate stalls of CDMX, where they sell stew tacos, because they are the perfect garnish for some salad.
They are part of the casual diningbecause they are quite austere when it comes to serving, if you don’t come up with a salad or something else to accompany them, because they are three-dimensional ovals of hourthat can be filled with have, quesillo, pork rind or even banana. Other popular fillings are rajas, potato or fresh cheese. There are Oaxacans, Huastecs, Pueblans, Potosinos, Hawaiians, etc.
The story of said saucer dates from colonial times since it was the Spaniards who introduced new gastronomic elements that would change pre-Hispanic cuisine. The way of preparing molotes has changed over time as new recipes have been created for complements to the molote filling, which has provided the opportunity to experience new flavors and textures on your palate.
Where do molotes originate from?
This appetizer is part of the poblano gastronomywhich over time has been adapted, modified, and reinvented making them even richer, in the city of populate. It is a dish made with a mixture of nixtamalized corn dough, stuffed and then fried in abundant oil. The result is a crunchy and very rich sandwich, which is up to you whether you eat it alone or accompany it with a little cream and sauce.
In some regions from Veracruz It is customary to accompany the dish with fried beans, broth, cabbage or lettuce, fresh cheese, cream, hot sauces, carrot slices. In the Totonac region of Papantlathe gastronomy describes it with an extremely rich flavor and with a touch of chili that harmonizes the set of flavors so that the palate can savor these mixtures without disliking the flavor.
One of the basic ingredients and fundamental that make it possible to obtain the crispy texture of the molotes is the dough, which is a unified mixture of corn dough and nixtamal that is subjected to a frying process. For this reason, today we will show you a recipe so that you can prepare it without fear of success, so if your mouth is already watering, well, get to work!
- 500 grams of nixtamalized corn flour
- 100 grams of wheat or rice flour
- Salt to taste
- 1 teaspoon baking powder
- Vegetable oil
- Filling of your choice
- Cream and sauce to accompany
How do you prepare?
- Mix the flour nixtamalized cornsalt, baking powder and wheat flour.
- Add warm water little by little until the dough forms, you can also add a little oil or butter. Cover with a damp cloth and let rest.
- While it rests, prepare the filling for your molotes. It can be tinga, picadillo or whatever you want.
- With the dough rested, it is time to prepare the molotas.
- Take a portion of dough and roll it lightly.
- Use a tortilla press and press the dough lightly. Proceed to fill the poblano molotes.
- Closes at the sides to cover the filling of the molotes, if it opens, add a little more dough or adjust the edges by pressing.
- Fry in a pan or pot with enough oil until golden brown, then remove from the oil and place on absorbent paper.
- Serve and accompany with cream and sauce.