Chicken molotes recipe (Molotes de pollo)
The molotes are popular mexican food in many states; molotes can be served as an appetizer or sometimes as a main dish, they are made with a mixture of nixtamalized corn masa and mashed potatoes which are filled with meat or any other substitute then rolled in an oblong shape, and then fried in oil. When ready they are served decorated with lettuce, tomatoes and onion slices and cheese according to everyone's preference and can be dipped in a red salsa. This recipe shows a somewhat different (but easier) method to prepare this dish, using aluminum foil and steaming them; but often these are fried in oil.
Recipe for chicken molotes:
Ingredients:
* 1 whole chicken, boiled, skin discarded and cut in pieces
* 3 cups corn flour for tortillas (Maseca)
* 1 large onion, cut into rings and cooked
* 1/2 tablet achiote paste
* 1 cup sour orange juice (or regular orange juice with bitter orange adobo)
* 2 cloves garlic
* 1 pinch of cumin
* 1 pinch of Marjoram
* 5 black peppers
* 2 raw carrots cut into strips
* 2 raw potatoes cut into strips
* Red Rice Soup
* 2 tablespoons oil
* Aluminum foil
* Salt
Method for making chicken molotes:
1) Using a food processor liquefy these ingredients together: the achiote, garlic, orange juice, marjoram, salt, oil, cumin and peppers.
2) Cut your cooked chicken meat in small chunks; place them in a pot, pour the mixture we just liquefied in the step above over the chicken, and reserve for about 30 minutes.
3) Meanwhile, pour the corn flour in a big bowl, and gradually add some water while kneading; add water until a smooth dough texture is reached; this will be our masa.
4) Cut squares in your aluminum foil and place in each square the following: first lay some pressed masa (3-4 tablespoons) flat on each square and at the center spoon some chicken, sliced onions, potatoes, carrots, 1 tablespoon of rice and 1 tablespoon of that salsa that we made in step 1.
Season with ground pepper and salt.
5) Roll the filled aluminum foils so that the masa wraps around the stuffing, a cigar-like shape.
Arrange all the molotes in a steamer pot and steam them for 1 good hour, or bake in the oven at 400 °F until cooked.
¡Buen provecho!
* 1 whole chicken, boiled, skin discarded and cut in pieces
* 3 cups corn flour for tortillas (Maseca)
* 1 large onion, cut into rings and cooked
* 1/2 tablet achiote paste
* 1 cup sour orange juice (or regular orange juice with bitter orange adobo)
* 2 cloves garlic
* 1 pinch of cumin
* 1 pinch of Marjoram
* 5 black peppers
* 2 raw carrots cut into strips
* 2 raw potatoes cut into strips
* Red Rice Soup
* 2 tablespoons oil
* Aluminum foil
* Salt
Method for making chicken molotes:
1) Using a food processor liquefy these ingredients together: the achiote, garlic, orange juice, marjoram, salt, oil, cumin and peppers.
2) Cut your cooked chicken meat in small chunks; place them in a pot, pour the mixture we just liquefied in the step above over the chicken, and reserve for about 30 minutes.
3) Meanwhile, pour the corn flour in a big bowl, and gradually add some water while kneading; add water until a smooth dough texture is reached; this will be our masa.
4) Cut squares in your aluminum foil and place in each square the following: first lay some pressed masa (3-4 tablespoons) flat on each square and at the center spoon some chicken, sliced onions, potatoes, carrots, 1 tablespoon of rice and 1 tablespoon of that salsa that we made in step 1.
Season with ground pepper and salt.
5) Roll the filled aluminum foils so that the masa wraps around the stuffing, a cigar-like shape.
Arrange all the molotes in a steamer pot and steam them for 1 good hour, or bake in the oven at 400 °F until cooked.
¡Buen provecho!
