Olga Villarreal

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Elena González

Molotes

Name: Molotes
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 500 grams corn dough; 6 potatoes, Cooked diced; 3 potatoes, pureed; 250 grams fresh cheese, grated or crumbled; 250 grams flank steak, cooked and chopped; 3 tablespoons vegetal oil, the necessary; 6 green tomatoes, big; 2 serrano peppers; 1 clove garlic; 1 tomato, ripe in a box; 1 branch fresh coriander, to taste

1h 30 mins

Half

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Olga Villarreal

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The molotes are a Mexican appetizer made with corn dough, mixed with potato or butter, similar in the form of making them to a quesadilla or a fried empanada, but the way of enclosing the filling is different and of course the shape of the

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Ingredients

6 portions

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Preparation

Stir the dough with three mashed potatoes and salt to taste. Knead until it is well integrated and if you need to put a little water, careful not to overdo it. The other 3 potatoes cut into cubes and fry until brown with salt.

Divide the dough into 18 equal testalitos and form balls with your hands, giving them the shape of a thin chubby, arrange it in the palm of your hand and fill with cheese or meat

Close by splicing the edges and seal the ends so that the filling does not come off. Fry them in enough hot oil and drain them on absorbent paper. Prepare a sauce with tomatoes, chili peppers, cilantro and garlic clove. Or sauce to taste.

Serve hot bathed with the sauce and garnished with tomato chips and fried cheese.

PRESENTATION

You can decorate with cream or some natural onion rings.

TIPS

If you have trouble making it by hand, use a tortilla maker. Put the dough ball between two plastic squares, flatten to make the tortilla, but not too thin, rather thick. Stuffed and supported by the plastic box, closes