I was searching and searching for a new Mexican recipe to try and then decided to ask my friend Chawewe from Mexico. He recommended these molotes. They are very close to empanadas except they are made with half corn flour and half regular white flour. I decided to give them a try, plus they looked easy and fast to make. You can stuff the molotes with anything you want such as papas con chorizo, picadillo, chicken and rice, chicken and beans, or even pizza toppings. I stuffed mine with papas con chorizo; the recipe for that is on this blog.
- 2 cps. masa harina (corn flour)
- 1 cp. all-purpose flour
- 1 T baking powder
- 1 tsp. olive oil, corn oil, or canola oil
- 1/2 tsp. salt
- 2 1/2 cps. warm water
- oil for brushing the dough
- Preheat oven to 350 degrees F.
- In a large bowl thoroughly mix the flours and baking powder.
- Add the oil and salt and mix well using your hands. Add water to give the dough the consistency of soft cookie dough.
- Divide into golf ball size balls and cover with plastic wrap.
- Using a tortilla press, flatten a ball of the dough between two sheets of plastic wrap, making a medium-large (5 to 6-inch round) tortilla. Remove the top piece of plastic.
- Add your 1 to 2 tablespoons of your choosen filling to one side of the tortilla, then fold in half.
- Press edges together with a fork creating a seal.
- Lay molotes on a foil-lined baking sheet. Spray the foil with cooking spray to keep the molotes from sticking to it.
- Generously brush the molotes with oil.
- Bake for 20 minutes and then broil for 2 to 3 minutes.
- If serving later, Keep warm in the oven at about 250 degrees F. Best when served warm.