Ingredients

vegetable oil for deep-frying
1 x quantity tortilla dough
FOR THE CHICKEN SALSA FILLING
3 tomatoes, roughly chopped
½ white onion, roughly chopped
1 clove garlic
1 tablespoon table salt
350ml chicken stock
a pinch ground cumin
3 tablespoons vegetable oil
1 small bunch thyme, leaves picked
350g finely shredded cooked chicken breast or thighs
TOPPINGS
1 small iceberg lettuce, shredded
150ml thickened cream or sour cream (I like to use half and half)
200g fresco cheese, cotija or feta, crumbled
salsa roja, to serve
This recipe comes from my mother’s family. I remember visiting my relatives in a town called Agua Fria and my aunt Luz making molotes for all of us. During my last visit to Mexico I finally learned how to make them, and now I get to share the recipe in this book. I recommend using white or yellow masa flour as the contact with the hot oil brings out the flavour of the masa.


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Instructions

1.To make the chicken salsa filling, place the tomato, onion, garlic, salt, chicken stock and cumin in a food processor and blend to a chunky salsa.
2.Heat the oil in a frying pan over medium heat, add the salsa and cook, stirring frequently, for 7 minutes or until reduced and thick.
3.Add the thyme and cook for a further 5 minutes, then remove from the heat and allow the salsa to cool to room temperature.
4.Stir through the shredded chicken and set aside.
5.Heat the oil in a heavy-based frying pan over medium heat.
6.Roll 50g of the tortilla dough into a ball.
7.Using your hands, gently flatten the ball and add 1 tablespoon of the chicken salsa filling.
8.Fold the dough over the filling to enclose, then roll the dough into an oval shape with pointy ends.
9.Repeat with the remaining dough and filling to make 15-20 molotes.
10.Heat enough vegetable oil for deep-frying in a large heavy-based saucepan or deep-fryer to 180°C on a kitchen thermometer.
11.Working in small batches, fry the molotes for 4-5 minutes or until puffed up and lightly golden.
12.Transfer the molotes to a plate lined with paper towels to drain.
13.To serve, divide the molotes among shallow bowls and top with the lettuce, cream, cheese and salsa roja.

Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O

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