Molote de Pollo (Chicken Molote)

Ingredients

• 2 cups (240g) masa harina 2 cups (240g) masa harina
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• ½ teaspoon chili powder ½ teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, salt, and vegetable oil. Mix until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shredded chicken, ground cumin, paprika, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is well coated with the spices.
4. 4.
   Take a small portion of the masa dough and flatten it into a circle on a piece of plastic wrap. Place a spoonful of the chicken filling in the center of the dough circle.
5. 5.
   Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal the molote.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the molotes in the hot oil and fry until golden brown, about 3-4 minutes per side.
7. 7.
   Remove the molotes from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Molotes de Pollo hot with salsa or guacamole for dipping.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina, a traditional Mexican corn flour, for the dough. Regular cornmeal will not yield the same results.
• Chicken — To save time, you can use pre-cooked rotisserie chicken and shred it for the filling.

Tips & Tricks

• For extra crispiness, you can brush the molotes with a beaten egg before frying.
• Experiment with different fillings such as cheese, beans, or potatoes to create variations of the molotes.
• Serve the molotes immediately after frying to enjoy them at their best.

Serving advice

Serve the Molotes de Pollo as an appetizer or a main course. Accompany them with a side of salsa, guacamole, or sour cream for dipping.

Presentation advice

Arrange the golden-brown molotes on a platter and garnish with fresh cilantro leaves. Serve them alongside small bowls of salsa and guacamole for a visually appealing presentation.