Tinga Molotes

Goya
If you are looking for a Mexican recipe that is easy to prepare and full of flavor, tinga molotes are the perfect choice. These traditional snacks combine a soft dough made with GOYA® Masarepa, pork lard, and a touch of salt, filled with delicious chicken tinga prepared with tomatoes, onion, garlic, and chipotle chili. When fried, they obtain a crispy texture on the outside and are soft on the inside. These tinga molotes are ideal for enjoying at family gatherings or during Mexican Independence Day celebrations!The best part of this recipe is that you can accompany your molotes with cream, grated cheese, fresh lettuce, and a homemade red sauce, achieving a satisfying dish with a very Mexican touch. Additionally, they are very easy to prepare, and you probably have almost all the ingredients in your kitchen.Learn how to make tinga molotes step by step and surprise your family with a delicious, economical dish with a spicy touch that is simply irresistible.See more recipes:ChurromandocasCachapa de carnitasChuletas adobadas
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 1/2 cups Masarepa GOYA®
  • 3 1/2 cups water, warm
  • 1 teaspoon salt
  • 2 tablespoons lard
  • 3 cups chicken breast
  • 1 cup onion, sliced
  • 4 tomatoes
  • 1/4 onions
  • 2 garlic cloves
  • 1/4 cups chipotle chile in adobo sauce
  • 1 cup chicken broth
  • vegetable oil
  • salt and pepper
  • cream
  • panela cheese , grated
  • lettuce
  • red salsa
Preparation
30 mins
5 mins
Low
  • Blend tomatoes, chipotle chili, onion, and garlic with chicken broth until a smooth sauce is obtained.
  • Heat the oil in a pan and sauté the onion for 5 minutes. Add the shredded chicken, pour the sauce, season with salt and pepper, and mix. Cook for 15 minutes or until the broth evaporates.
  • Mix GOYA® Masarepa with salt and lard. Gradually add warm water and knead until a soft, manageable consistency is achieved. Divide into 8 portions.
  • Take a ball of dough and flatten it into a disc. Fill with a tablespoon of tinga, fold carefully, and form a kind of elongated empanada. Seal the edges well.
  • Heat enough oil in a pan and fry the molotes for 7 minutes or until they are golden and crispy. Drain them on absorbent paper.
  • Serve the tinga molotes with cream, cheese, lettuce, and red sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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