Mexican cuisine · Dough, Pasta & Rice

Molotes Poblanos

Spindle-shaped masa pockets from Puebla, filled with a spiced potato mixture and deep-fried golden brown.

Ingredients · for 4 servings

• 400 g masa harina
• 500 ml warm water
• 500 g starchy potatoes
• 1 onion
• 2 cloves garlic
• 1 tsp dried oregano
• 150 g queso fresco (or feta)
• 400 ml oil for frying
• 150 g crema (or sour cream)
• 150 g iceberg lettuce
• Salt, pepper

Instructions

1. Boil the potatoes in salted water for 20 min., until soft, drain, let them steam-dry briefly and roughly mash with a potato masher.
2. Finely dice half the onion and the garlic, sauté in 2 tbsp of the oil for 4 min., until translucent, mix into the potatoes with the oregano, salt and pepper, and fold in the crumbled cheese.
3. Knead the masa harina with 1 tsp salt and the warm water into a soft, non-sticky dough and let it rest covered for 15 min.
4. Shape the dough into twelve balls, press each into a round disc about 10 cm across, place 1 tbsp of filling in the center and seal the dough into a spindle pointed at both ends.
5. Heat the remaining oil in a pot to 175 °C — a wooden stick should bubble immediately — and deep-fry the molotes in batches for 4–5 min., turning, until golden brown.
6. Drain on paper towels and serve hot on a bed of finely shredded iceberg lettuce, drizzled with crema.