Molotes with pork from San Luis Potosi (Molotes Potosinos)
When it comes to snacks and appetizers, the cuisine of San Luis Potosi has many ideas; their molotes are prepared in a special way, with pork, that gives them a special flavor signature from that state. The molotes Potosinos are a bit like egg shaped empanadas with fried dough, they are distinguished by their special shape and stuffing. Molotes are appetizers originally from Spain, now made in many states in Mexico, but those from San Luis Potosi usually are filled with pork, tomatoes, raisins, almonds, and some chunks of lemon. Elsewhere, Molotes can also be filled with a stew with potatoes and chorizos and then soaked in a nice tomato salsa.
Recipe for Molotes Potosinos
Ingredients:
* 1/2 lb. of ground pork
* 3 tablespoons Raisins
* 1 Tablespoon Baking Powder
* 2 red tomatoes
* 1/2 lb. [2 cups] Corn Flour (Nixtamal corn flour)
* 7 tablespoons of lard
* 1 onion
* 1/4 cup blanched almonds
* 1/2 lb. of cheese Añejo, coarsely crumbled
* 1 lemon
* 8 soaked corn husks
* Salt to taste
* Vegetable Oil
Making this recipe:
1) In a bowl mix the baking powder with the corn masa, two tablespoons of softened lard, the crumbled cheese and a pinch of salt, with enough water to get the texture of dough. Mix the ingredients well and let stand for about an hour.
2) Meanwhile, we will prepare the picadillo with the meat: first peel and finely chop the tomatoes, do the same with the onion, and the almonds. Cut the lemon in small cubes.
3) In a saucepan add a couple tablespoons of oil and when hot cook the onion until they start to caramelize, at this point add the meat, raisins and chopped the other ingredients. Season with salt to taste while cooking until the meat is cooked thoroughly.
4) Take a handful of corn dough, roll it to shape it into a ball and then mash it slightly, giving it the traditional shape of an egg. Fill it with the picadillo, close the dough and wrap in small pieces of soaked corn husks.
5) First cook the molotes by steaming them in a steamer for 40 to 60 minutes; remove from the steamer and discard the corn husks and then fry them in the remaining lard. Serve warm and enjoy the molotes potosinos from this recipe with a nice salsa.
Enjoy your meal!
* 1/2 lb. of ground pork
* 3 tablespoons Raisins
* 1 Tablespoon Baking Powder
* 2 red tomatoes
* 1/2 lb. [2 cups] Corn Flour (Nixtamal corn flour)
* 7 tablespoons of lard
* 1 onion
* 1/4 cup blanched almonds
* 1/2 lb. of cheese Añejo, coarsely crumbled
* 1 lemon
* 8 soaked corn husks
* Salt to taste
* Vegetable Oil
Making this recipe:
1) In a bowl mix the baking powder with the corn masa, two tablespoons of softened lard, the crumbled cheese and a pinch of salt, with enough water to get the texture of dough. Mix the ingredients well and let stand for about an hour.
2) Meanwhile, we will prepare the picadillo with the meat: first peel and finely chop the tomatoes, do the same with the onion, and the almonds. Cut the lemon in small cubes.
3) In a saucepan add a couple tablespoons of oil and when hot cook the onion until they start to caramelize, at this point add the meat, raisins and chopped the other ingredients. Season with salt to taste while cooking until the meat is cooked thoroughly.
4) Take a handful of corn dough, roll it to shape it into a ball and then mash it slightly, giving it the traditional shape of an egg. Fill it with the picadillo, close the dough and wrap in small pieces of soaked corn husks.
5) First cook the molotes by steaming them in a steamer for 40 to 60 minutes; remove from the steamer and discard the corn husks and then fry them in the remaining lard. Serve warm and enjoy the molotes potosinos from this recipe with a nice salsa.
Enjoy your meal!
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