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Molledonuts

Tania Alinka

This delicious recipe for donuts with molletes and chilaquiles perfectly combines sweet and savory; dare to experiment with a different recipe.

Reviewed by Editorial Team of Kiwilimón

Published: 25-11-2014

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Ingredients

4
Servings

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10 tomatillos 4 serrano chiles 1 clove garlic 8 tortillas, in squares 1/2 cups onion, chopped 3/4 cups queso fresco sour cream, to taste 1 can black beans, or refried beans 1 clove garlic olive oil 8 donuts, glazed 1/4 kilos Oaxaca cheese 1 cup pico de gallo sauce

10 tomatillos 4 serrano chiles 1 clove garlic 8 tortillas, in squares 4.19 onzas onion, chopped 3.44 onzas queso fresco 0 sour cream, to taste 1 can black beans, or refried beans 1 clove garlic 0 olive oil 8 donuts, glazed 8.82 onzas Oaxaca cheese 8.91 onzas pico de gallo sauce

10 tomatillos 4 serrano chiles 1 clove garlic 8 tortillas, in squares 0.5 cups onion, chopped 0.75 cups queso fresco 0 sour cream, to taste 1 can black beans, or refried beans 1 clove garlic 0 olive oil 8 donuts, glazed 2.13 tazas Oaxaca cheese 1 cup pico de gallo sauce

10 tomatillos 4 serrano chiles 1 clove garlic 8 tortillas, in squares 118.75 gramos onion, chopped 97.5 gramos queso fresco 0 sour cream, to taste 1 can black beans, or refried beans 1 clove garlic 0 olive oil 8 donuts, glazed 0.25 kilos Oaxaca cheese 252.5 gramos pico de gallo sauce

Preparation

30 mins

Medium

To prepare the chilaquiles: Boil the previously washed and peeled tomatillos along with the serrano chiles, using low heat. Blend the chiles and tomatillos with 1/3 cup of the water they were boiled in. Pour the salsa into a pan, season with salt, and cook over medium heat until the flavors concentrate and the level reduces a bit, about 4 to 5 minutes. Keep warm. In another pan, fry half of the tortillas in 1 cm of oil until golden brown. About 3 minutes. Drain and place on a kitchen towel to absorb the fat. Repeat the process with the other half of the tortillas. Return all the tortillas to the pan with 1/4 cup of the oil used and add the onion, cover, and let cook until translucent, approximately 4 minutes, stirring if necessary to prevent sticking or burning. Add the salsa and cook while stirring for 3 minutes. To prepare the beans: Finely chop the onion and garlic clove. Sauté in a pan with oil and pour in the canned beans, mix, and cook while stirring for a few minutes. For the donut bases, we have two options: cut them in half or, if desired, use a whole one for each base, then toast them a little over low heat for a short time so they don’t melt. Once we have our bases, spread the beans, add the previously melted Oaxaca cheese for easy spreading, and add a portion of chilaquiles. Add cream, fresh cheese, and pico de gallo to taste.

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Presentation

Decorate with cream, cilantro, or pico de gallo.

Tips

Pico de gallo is a Mexican salsa that is simply made with onion, tomato, cilantro, and chopped green chili.

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Ratings (1)

Rodolfo Vera

2015-01-29 16:34:48 +0000 +0000

Estilo Mexicano El detalle de la bandera mexicana con las 3 donas se ve curioso

Molledonuts

Molledonuts

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Tania Alinka

Tania Alinka

Tania Alinka

Tania Alinka

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