Photograph of the finished Molotes poblanos

Mexico · Bánh ngô nhân khoai chorizo Molotes

Molotes poblanos

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.8 lb
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 1.1 lb
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Sour cream Sour cream 1 ⅛ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Fry the chorizo for 8 minutes, then mix with the mashed boiled potatoes and sauté for another 5 minutes until the sauce thickens.
  2. 2 Knead the masa dough with warm water and divide it into balls.
  3. 3 Wrap the filling in the dough and roll it into a rhombus shape with pointed ends, like a weaving shuttle.
  4. 4 A diamond shape with pointed ends is the distinguishing feature of molote; a rounded shape indicates a different dish.
  5. 5 Deep-fry at 175 degrees for 4 minutes, turning frequently to ensure even browning on all sides.
  6. 6 Boil tomatillos with jalapeño and blend them into a green sauce. Serve the pizza on a lettuce base with sour cream and cheese.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray oil evenly, then steam in a hot air pot at 200 degrees for 14 minutes, flipping at minute 8.

Start cooking