Masa Potato and Cheese Snacks, Oaxaca Style
Molotes de Papa y Queso, estilo QaxacaI first tasted molotes in Oaxaca as part of the traditional celebration for the Day of the Dead (Dia de Los Muertos), on November 2, that's celebrated all over Mexico. It's both a reverent and joyful time when it is believed that the dead return to earth for a night with relatives and friends. Dia de Los Muertos is a mixture of ancient traditions and Catholic beliefs brought to Mexico by Spain.Just outside the cemetery, food vendors prepare all sorts of snacks, including these, which I liked so much I soon learned how to make them. Serve them with the salsa of your choice.
Equipment
Ingrediënten
Makes about 30 molotes
- 2 medium Russet potatoes about 8 ounces, peeled and quartered
- 2 cups masa harina flour for corn tortillas
- 1¼ cups hot water
- ¾ cup crumbled cotija or grated Parmesan cheese
- ½ teaspoon salt
- 1 pound Monterey Jack cheese cut into 30 sticks, 2-inches long × 1⁄4-inch wide
- Vegetable oil for frying
Instructies
- In a medium saucepan, boil the potatoes in water to cover until very tender, 12 to 15 minutes.
- Drain well, and put in a wide shallow bowl.
- Coarsely and gently break up the potatoes with a fork.
- Cool the potatoes to room temperature, and allow the steam to dissipate.
- Meanwhile, in a medium bowl, mix the masa harina with the water.
- With clean hands, work the dough together until smooth and soft but not sticky.
- Cover with plastic wrap to prevent drying.
- Put the cotija cheese in a food processor bowl, and pulse until finely crumbled.
- Add the prepared masa dough and salt.
- Pulse to mix.
- Add the potato and pulse to combine with the dough.
- The dough should be soft but not sticky.
- (Add water, 1 teaspoon at a time, if too stiff.
- )
- Remove the dough to a flat working surface, and divide the dough into 11⁄2-inch balls.
- Cover with plastic wrap.
- To form the molotes, press 1 ball of dough into a 3-inch circle and put 1 stick of the cheese across the center.
- Wrap the dough around to enclose the cheese.
- Seal the ends well, with no cheese peeking through, and gently shape the molote to resemble a torpedo.
- Lay the molote on a baking sheet and cover with a clean kitchen towel.
- Repeat with remaining dough.
- In a medium skillet, heat 1 inch of vegetable oil until hot.
- Fry the molotes, 3 or 4 at a time, frequently turning them, until golden brown, about 2 minutes.
- Drain on paper towels.
- Keep warm in a 200° oven.
- Serve warm.
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