Learn to prepare one of the richest snacks of Mexican cuisine, the Oaxaca molotes. This rich saucer is very popular in different regions of Mexico, this time Recipelatis brings for you an exquisite recipe of oaxaca, city that is known for having a rich and very varied gastronomy. Oaxaca molotes are prepared with a tortilla of Corn dough stuffed with a potato stew with sausage that fries in abundant oil and can be accompanied with bean sauce, lettuce and cheese. Sounds good? Keep reading and learn how to make Oaxaca Molotes to surprise your family with a delicious dish.
 5 Diners |  30m |  Enfales |  Diverse |
| Ingredients to make Oaxaca Molotes: |
| 1 kilogram of nixtamalized corn dough 100 grams of wheat flour or rice sal to taste 1 water jet 250 chorizo grains 400 grams of cooked potatoes and machacada 1 slide of vegetable oil lettuce bean sauce salsa spicy to taste crumbled cheese to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, fried, |
Ingredients to make Oaxaca Molotes:
1. To start the Oaxaca Molotes recipe, prepare the corn dough, add the flour, which can be wheat or rice, a pinch of salt and a splash of water so that the dough is not very dry. Mix to integrate the ingredients. Then cover with a wet towel and let stand.
Trick: You can use the dough they sell in tortillerÃas or prepare yours with cornmeal they sell in stores.
2. Prepare the potato stew with sausage. To do this, in a pot fry the sausage for 10 to 15 minutes moving constantly so that it does not burn.
Trick: You can choose between pork sausage or if you prefer you can replace for turkey sausage, chicken, or soy.
3. When the sausage is ready add the cooked potato, mix to integrate both ingredients, check of flavor and, if you see it necessary, add a little salt.
Trick: To prepare the potato, simply cook it in enough salt water until it has softened, around 30 to 40 min, then remove the skin and crush it.
4. Now form the molotes, you can rely from a press for tortillas or do it manually. Take a dough portion, bolé it slightly and place it in the press, press slightly to form an omelette about 10 cm in diameter, then fill with the potato mixture with sausage.
5. To give it the form, close the tortilla on each side, then press the ends and bowling it to form an elongated cylinder.
6. In a pot with enough hot oil for deep frying, fries the molots until golden brown. Depending on the oil temperature, it will take about 5 minutes. When they are well fried, remove from oil and let stand on absorbent paper.
7. To serve, accompany with lettuce leaves, it can be grated or with a complete leaf. Bathe the oaxaca molotes with bean sauce, crumbled cheese and spicy sauce to taste.
