Inspired by our recent harvest of peppers, I made a batch of chili relleno molotes this afternoon. Molotes are basically fried empanadas, made with a corn dough and (traditionally) formed into a cigar shape. I used my tortilla press and then my 2.5 inch empanada/pasty dough press to make these. At our favorite Mexican restaurant, Pepe Delgado’s, vegetable or chicken molotes are the Monday special.
The recipe below makes about eight 2.5 X 4″ molotes:
- 1 cup instant masa harina
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Sift above ingredient together and then add in 1/2 cup warm water. Knead for about 1 minute and cover with a damp cloth or plastic wrap.
- 1 roasted poblano pepper, seeded and diced
- 2 oz Monterrey Jack cheese or other soft Mexican cheese
- 2 Tbsp minced onion
- 2 Tbsp minced fresh cilantro
Pull off a lump of dough the size of a large egg and form into a ball. Place between plastic wrap and roll into a circle (or use a tortilla press). You want your dough to be about twice as thick as a store-bought corn tortilla. Place about 2 teaspoons of filling slightly off-center of your circle, fold to enclose, and press edges together with a fork. If you use a dough press as I did, it’s a good idea to leave the plastic wrap underneath the dough so that it doesn’t stick to the press. Trim off any excess dough and use it in the next molote.
Fry the molotes in 1/2 inch of vegetable oil in a deep skillet until they are golden brown. Remove from the skillet and place in a 300 oven or toaster oven to make sure the cheese is melted and to keep them warm until all are cooked.