Learn to prepare one of the richest cravings of Mexican cuisine, a very popular dish in different regions of Mexico. On this occasion we are going to teach you how to prepare some delicious Veracruz Molotes. In this recipe you can try the molotes with a dough of corn and potatoes, a filling of beef, fried in abundant oil accompanied by col and a tomato sauce with green chili. Do you ask you how to make Veracruz molotes? Keep reading and continue each of the steps to learn to elaborate this simple and delicious recipe. Lets cook!
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Veracruz Molotes: |
| 1 kilogram of corn dough 2 medium potatoes cooked in puree salt to taste 1 liter of vegetable oil 400 grams of ground meat ½ chopped onion finely 1 dozen finely chopped garlic 80 grains of tomato puree pimenta To taste to accompany: col Blanca (cabbage) queso white spicy sauce to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Ingredients to make Veracruz Molotes:
1. The recipe for Molotes Veracruz begins preparing the dough. In a container place the dough and the potato cooked potatoes, add salt to taste and mix to integrate the ingredients. Then, cover with a transparent plastic or wet cloth and let stand.
Trick: You can use the already made tortilla dough or prepare it at home with nixtamalized cornmeal according to the package instructions.
2. For the filling of the molotes, in a pot with a splash of oil, sauté the onion and the finely chopped garlic clutch, when they begin to brown add the ground meat and a pinch of salt. Mix and kitchen about 5 minutes.
3. Add the tomato and pepper puree to taste, mix and cook approximately 10 minutes over medium low heat. When the meat is ready, remove the pot from the heat and reserve.
4. Now it is time to assemble the molotes, first take a portion of dough with the help of a press for tortillas or manually press as if you were an omelet, more or less it must be about 10 cm in diameter.
5. Place the filling of stewed meat in the center of the tortilla. Now you must close wrapping the stew on each side, roll the banks and press, blea to form a kind of elongated cylinder.
6. Fry in abundant hot oil until they are fried, it will take about 3-5 minutes, it is important that the pan have enough oil to swim the molotes, in this way they will cook evenly. When ready, let stand on absorbent paper to remove excess oil.
7. Place the molotes and add a bit of cholled chol, followed by a spicy sauce to taste and a little grated cheese. To eat!
