Xalapan Molotes | How to make Molote

Xalapan Molotes are corn based pastry filled with different ingredients and served as an appetizer or snack from the Mexican Cuisine.

When it came to selecting some dish starting with X, I had to think of using either an adjective or some word starting with X on city or some other reference.

I had them bookmarked when Priys Suresh had posted it and she used the city name for the dish. Xalapa or Jalapa is the capital of the Mexican state of Veracruz and this is a popular street food from that area.

Molotes is a pastry made with corn masa, sometimes blended with mashed potatoes as well, with different fillings. These molotes look very much like the empanadas. The filling again can vary from meat to vegetarian options including cheese as well. The outer layer is rolled into a circle, with filling placed on the half side, and sealed to form a half moon shape, and deep fried. I kept my filling to a simple potato onion mix. Served with tomato chilli sauce, it was a delicious snack.

Xalapan Molotes is my choice for X in the A to Z International Street Foods. If you are interested to know the Flatbread for X, check this post.

In this A to Z International Street Foods:

A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme
O for Okonomiyaki
P for Panelle
Q for Qamdi
R for Rustico
S for Sabich
T for Toshka
U for Usal Poha
V for Vyprážaný syr
W for Waffle Savory Sandwiches

Step By Step Pictures for making Molote

Xalapan Molotes | How to make Molote

For the outer layer

1 cup Corn Flour / Masa Harina
1 cup All Purpose Flour
1 tsp Baking Powder
1/2 cup Water Warm
Cooking Oil for deep frying

For the Filling

2 nos Potatoes (boiled)
1 no Onion (diced)
2 nos Dry Red Chillies
2 nos Green Chillies
Salt to taste
1 /2 tsp Oregano

Preparation of the filling:

For the Filling

Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.
Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.

For the outer layer

Combine the cornflour, flour, salt and baking powder in a large mixing bowl.
Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.
Cover with a damp cloth and allow to rest for 30 minutes.
Make small balls of the dough.
Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.

Making Molotes:

Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.
Heat a kadai or pan with oil, deep fry these molotes until golden.
Serve with sauce.

Xalapan Molotes | How to make Molote

Xalapan Molotes are corn based pastry filled with different ingredients and served as an appetizer or snack from the Mexican Cuisine.

• CourseAppetizers & Starters
• CuisineMexican
• By Cook MethodDeep Fried
• OccasionEvening Snack
• By DietKid Friendly
• Dish TypeDeep Fried Dishes, Street Food

Ingredients

For the outer layer

• 1cup Corn Flour / Masa Harina
• 1cup All Purpose Flour
• 1tsp Baking Powder
• 1/2cup Water Warm
• Cooking Oil for deep frying

For the Filling

• 2nos Potatoesboiled
• 1no Oniondiced
• 2nos Dry Red Chillies
• 2nos Green Chillies
• Salt to taste
• 1 /2tsp Oregano

Instructions

For the Filling

1. Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.
2. Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.

For the outer layer

1. Combine the cornflour, flour, salt and baking powder in a large mixing bowl.
2. Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.
3. Cover with a damp cloth and allow to rest for 30 minutes.
4. Make small balls of the dough.
5. Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.

Making Molotes:

1. Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.
2. Heat a kadai or pan with oil, deep fry these molotes until golden.
3. Serve with sauce.

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Posted in: Indian Cook