A molote is a filled, corn-based pastry usually served as an appetizer or snack in Mexican cuisine. It consists of a dough made from corn masa, sometimes blended with mashed potatoes, that is filled with various ingredients, then fried in lard or oil. In some areas molotes are rolled into cigar shapes or ovals, in others they are formed into half moons similar to empanadas.
INGREDIENTS:
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- i Kg Masa Harina
- 1 tsp Baking Powder
- 1/2 Achiote Paste, dissolved in 1/4 cup of water
- 3 TBS cooking oil
- 500 gr pork loin meat, cooked and shredded - can substitute with chicken
- 1 Box Guajillo Cooking Sauce
- 1/2 Onion, sliced
- Salt and Pepper to taste
DIRECTIONS:
- Mix the Masa Harina, baking powder and achiote with a pinch of salt and knead until dough is soft and maleable.
- In a large skillet, heat the oil and fry the shredded meat and onion. Add the Guajillo Cooking Sauce, lower heat, cover and simmer.
- With the masa, make a small tortilla, fill with the meat, roll into a small ball, empanada, or cigar shape and deep fry in very hot oil.
- Serve accompanied with crema and salsa.
- if you can’t find crema, use sour cream and add salt.
Buen Provecho!
