Chicken Tinga Molotes
Molotes (the food) are a common street food, found in Oaxaca during Easter and Christmas time. They are made with a disk of fresh masa then usually filled with a chorizo and potato filling, fried, then topped with salsa, crema, queso fresco, and garnished with sliced radishes. Molotes make the perfect party appetizer or main dish as they can be made ahead of time and frozen up to one month prior to frying.
Servings: 12 molotes
In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well. Add water to give the dough the consistency of soft cookie dough. Divide into 12 balls and cover with plastic wrap.
Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5-inch) tortilla. Remove the top piece of plastic.
Add your desired filling to one side of the tortilla, then fold in half and press edges together with a fork creating a seal.
Shallow fry in a little oil until golden brown, about 2 minutes on each side.
Drain on paper towels and keep warm in the oven at about 250 degrees F. Best when served warm.
- Molotes can be made ahead of time and frozen up to one month prior to frying.
CHECK OUT SOME OF THESE RECIPES FOR FILLING IDEAS:
Calories: 112kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Calcium: 72mg | Iron: 2mg