Xalapan Molotes | How to make Molote

Xalapan Molotes

Xalapan Molotes are corn based pastry filled with different ingredients and served as an appetizer or snack from the Mexican Cuisine.

When it came to selecting some dish starting with X, I had to think of using either an adjective or some word starting with X on city or some other reference.

I had them bookmarked when Priys Suresh had posted it and she used the city name for the dish. Xalapa or Jalapa is the capital of the Mexican state of Veracruz and this is a popular street food from that area.

Molotes is a pastry made with corn masa, sometimes blended with mashed potatoes as well, with different fillings. These molotes look very much like the empanadas. The filling again can vary from meat to vegetarian options including cheese as well. The outer layer is rolled into a circle, with filling placed on the half side, and sealed to form a half moon shape, and deep fried. I kept my filling to a simple potato onion mix. Served with tomato chilli sauce, it was a delicious snack.

Xalapan Molotes is my choice for X in the A to Z International Street Foods. If you are interested to know the Flatbread for X, check this post.

Sending this to my Kids Delight event, guest hosted by Refeeda, themed on “Bite Sized Food” for Kids.

Xalapan Molotes

In this A to Z International Street Foods:

A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme
O for Okonomiyaki
P for Panelle
Q for Qamdi
R for Rustico
S for Sabich
T for Toshka
U for Usal Poha
V for Vyprážaný syr
W for Waffle Savory Sandwiches
How to make Xalapan Molotes

Step By Step Pictures for making Molote

How to make Xalapan Molotes 1

How to make Xalapan Molotes 2

Mexcian Molotes

Xalapan Molotes | How to make Molote

For the outer layer

1 cup Corn Flour / Masa Harina
1 cup All Purpose Flour
1 tsp Baking Powder
1/2 cup Water Warm
Cooking Oil for deep frying

For the Filling

2 nos Potatoes (boiled)
1 no Onion (diced)
2 nos Dry Red Chillies
2 nos Green Chillies
Salt to taste
1 /2 tsp Oregano

Preparation of the filling:

For the Filling

Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.
Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.

For the outer layer

Combine the cornflour, flour, salt and baking powder in a large mixing bowl.
Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.
Cover with a damp cloth and allow to rest for 30 minutes.
Make small balls of the dough.
Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.

Making Molotes:

Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.
Heat a kadai or pan with oil, deep fry these molotes until golden.
Serve with sauce.

Molotes

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Xalapan Molotes | How to make Molote
Xalapan Molotes are corn based pastry filled with different ingredients and served as an appetizer or snack from the Mexican Cuisine.
Xalapan Molotes
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Mexican
By Cook Method Deep Fried
Occasion Evening Snack
By Diet Kid Friendly
Servings
Ingredients
For the outer layer
For the Filling
Cuisine Mexican
By Cook Method Deep Fried
Occasion Evening Snack
By Diet Kid Friendly
Servings
Ingredients
For the outer layer
For the Filling
Xalapan Molotes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Filling
  1. Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.
  2. Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.
For the outer layer
  1. Combine the cornflour, flour, salt and baking powder in a large mixing bowl.
  2. Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.
  3. Cover with a damp cloth and allow to rest for 30 minutes.
  4. Make small balls of the dough.
  5. Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.
Making Molotes:
  1. Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.
  2. Heat a kadai or pan with oil, deep fry these molotes until golden.
  3. Serve with sauce.
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11 comments

  1. Thank you Valli, i still remember the taste of this molotes. Since these molotes are extremely filling, we even skipped our dinner that day. I love Xalapan molotes very much. Love that you dished out this excellent street food for X..

  2. The crispy corn flour covering filled with potatoes must have tasted absolutely amazing. This looks like another version of empanadas and I love the yellow color corn gave to the covering.

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