Learn how to prepare one of the richest snacks in Mexican cuisine, the molotes from Oaxaca. This rich dish is very popular in different regions of Mexico, this time we brings you an exquisite recipe for molotes from Oaxaca, a city that is known for having a rich and varied gastronomy.
Oaxaca molotes are prepared with a corn dough tortilla filled with a potato and chorizo stew that is fried in abundant oil and can be accompanied with bean sauce, lettuce and cheese.
Ingredients to make Molotes de Oaxaca:
• 1 kilogram of nixtamalized corn dough
• 100 grams of wheat or rice flour
• salt to taste
• 1 jet of water
• 250 grains of sausage
• 400 grams of cooked and mashed potato
• 1 slice of vegetable oil
• Lettuce
• Bean sauce
• Hot sauce to taste
• Crumbled cheese to taste
How to make Molotes from Oaxaca:
To start the recipe for molotes from Oaxaca, prepare the corn dough, add the flour, which can be wheat or rice, a pinch of salt and a splash of water so that the dough is not too dry. Mix until the ingredients are integrated. Then cover with a damp towel and let rest.
Trick: you can use the dough that they sell in tortilla shops or prepare your own with corn flour that they sell in stores.
Prepare the potato stew with chorizo. To do this, fry the chorizo in a pot for 10 to 15 minutes, moving constantly so that it does not burn.
Tip: you can choose between pork chorizo or if you prefer you can substitute turkey, chicken, or soy chorizo.
When the chorizo is ready, add the cooked potato, mix to integrate both ingredients, check the flavor and, if you see it necessary, add a little salt.
Tip: to prepare the potato, simply cook it in enough salted water until it has softened, around 30 to 40 minutes, then remove the skin and mash it.
Now form the molotes, you can use a tortilla press or do it manually. Take a portion of dough, lightly roll it up and place it in the press, press lightly to form a tortilla about 10 cm in diameter, then fill with the potato and chorizo mixture. To give it the shape, close the tortilla on each side, then press the ends and roll it to form an elongated cylinder.
In a pot with enough hot oil for deep frying, fry the molotes until golden brown. Depending on the temperature of the oil, it will take about 5 minutes. When they are well fried, remove from the oil and let rest on absorbent paper. To serve, accompany with lettuce leaves, it can be grated or with a full leaf. Bathe the Oaxaca molotes with bean sauce, crumbled cheese and hot sauce to taste.
Molotes de Oaxaca – Suggestions and other recipes
Molotes are an Oaxaca recipe with few ingredients and a delicious flavor. The most traditional filling is with potato and chorizo, but you can try different types of filling, such as chicken, meat or beans in pasta.
Traditionally, to accompany the molotes of Oaxaca, the bean sauce is used, which is nothing more than the bean blended in its broth or with water or chicken broth. However, you can also bathe in green or red sauce, always without forgetting the cheese that can be panela, basket or any other white cheese.
