Molotes Poblanos de Papa y Queso

Molotes Poblanos de Papa y Queso are a delightful Mexican snack originating from Puebla. These crescent-shaped treats are filled with a savory mixture of mashed potatoes and Oaxaca cheese, then deep-fried to a golden perfection. Topped with fresh salsa verde, shredded lettuce, and a drizzle of cream, these molotes offer a flavor-packed experience that is sure to impress.

Ingredients

For the Molotes:
🌮 Several flour tortillas (e.g., 3 for demonstration)
🥔 1 potato, peeled, boiled, and mashed with salt
🧀 Oaxaca cheese: Shredded, approximate 1-2 tablespoons per molote
🛢️ 1 cup cooking oil for deep-frying
🧂 Salt for mashed potato
💧 Small amount of water for sealing tortillas

For the Salsa Verde:
🍅 6 tomatillos, cut into quarters
🌶️ 2 serrano peppers, halved, adjust for heat preference
🧄 1/2 clove garlic
💧 1/2 cup water
🧂 Salt

For Garnishing:
🥬 Shredded romaine lettuce
🥛 Cream

Instructions

1- Prepare the Green Salsa:

• Wash and quarter the tomatillos.
• Halve the serrano peppers.
• Place tomatillos, serrano peppers, and garlic into an Osterizer blender.
• Add water and blend until smooth.
• Pour the salsa into a bowl and season with salt to taste.

2- Prepare the Potato Filling:

• Boil the potato until soft.
• Peel and mash the potato with a fork, adding salt.

3- Prepare for Frying:

• Pour cooking oil into a frying pan and heat over medium heat.

4- Assemble the Molotes:

• Spoon mashed potato onto a tortilla half, avoiding edges.
• Sprinkle with shredded Oaxaca cheese.
• Moisten edges with water and fold into a crescent shape.
• Press edges to seal.

5- Fry the Molotes:

• Place a molote into the hot oil.
• Use a fork to press down gently for even frying.
• Fry until golden brown on each side.
• Remove and drain on paper towels.

6- Serve:

• Place hot molotes on a plate.
• Drizzle with cream, add green salsa, and top with shredded lettuce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3 Molotes
Calories: Approximately 300 per serving
Proteins: 8g per serving
Fats: 18g per serving
Carbohydrates: 28g per serving
Equipment: Osterizer blender, Frying pan (non-stick, red exterior), Gas stovetop, Glass and ceramic bowls, Metal spoon and fork, Ceramic plate, Paper towels

Cooking Tips

• Do not overfill tortillas to avoid leaks while frying.
• Ensure edges are sealed well to prevent spillage.
• Frying should be done with close attention; tortillas cook quickly.

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Molotes Poblanos de Papa y Queso