Photograph of the finished Molotes

Mexico · Bánh ngô nhân xúc xích Molotes

Molotes

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 400 g
  • Photograph of Potato Potato 280 g
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 200 g
  • Photograph of Oil Oil 240 ml
  • Photograph of Sour cream Sour cream 80 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 80 g
  • Photograph of Chilli Chilli 4
  • Photograph of Shallots Shallots 1.2

Method

  1. 1 Boil the potatoes for 20 minutes, then mash them and let them cool completely.
  2. 2 Fry the chorizo for 7 minutes until fluffy and the fat renders out, then mix with mashed potatoes and chopped red onion.
  3. 3 Mix the masa dough with 65 ml of warm water, roll into 4 balls, then flatten them to a thickness of 4 mm.
  4. 4 Place the filling in the center, wrap it tightly, and shape it into a boat with pointed ends; the wrap must be absolutely airtight because if the filling bursts open, the boiling oil will splatter.
  5. 5 Deep-fry at 170 degrees for 4 minutes until golden brown, and serve with sour cream, fresh cheese, and chili sauce.

With an appliance

  • Air fryer 43 min

    For step 5: lightly spray oil around the tightly wrapped pastry, air fry at 190 degrees for 10 minutes, flipping at the 6th minute so that the pastry shell is evenly golden brown and the seam doesn't break.

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