Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete)

Inside: There are limitless varieties of salsas in Mexican cuisine – keep reading to learn how to make authentic molcajete salsa. One well-known fact about Mexicans is that we love …

The post Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete) appeared first on My Latina Table.

Inside: There are limitless varieties of salsas in Mexican cuisine – keep reading to learn how to make authentic molcajete salsa.

molcajete salsa in a molcajete stone with ingredients next to it

One well-known fact about Mexicans is that we love spicy food. One of the best ways to incorporate it into our diet is with a huge variety of salsas. If you have followed me for awhile, you know that I have quite a few salsa recipes on my site. Each one is a little bit different. Although many of the salsa ingredients are similar, they each have their own twist that makes them unique.

Today, I am going to share a recipe for one of my favorite salsas – molcajete salsa. It is also known as salsa de molcajete or salsa molcajeteada. It is made using a a molcajete (Mexican mortar and pestle) which is made from volcanic rock, with a porous texture and which has three short legs and another stone made from the same material for grinding the ingredients.

With that said, if you don’t have a molcajete readily available (you can buy one here), then you can also use a food processor or a blender for this recipe too.

What is Molcajete Salsa?

Authentic Mexican Molcajete salsa is a very traditional Mexican salsa, made with fresh ingredients roasted in a comal or frying pan. It is a simple recipe made by grinding the ingredients in a molcajete, blender or food processor and served with your favorite Mexican dishes, including carne asada, or huevos rancheros. You can also just serve it with tortilla chips – this is a popular salsa at Mexican restaurants in the US.

salsa de molcajete from a differnet angle

Salsa de molcajete has an incredible explosion of flavor and is definitely one of my favorites! One reason for the depth of flavor is because the ingredients are roasted. This brings out the flavor of each incredient and gives it a rustic, but delicious flavor. You can make it very spicy or more mild or medium heat depneing on the the chiles that you add. Some people use habanero peppers, while others use something more mild such as jalapeño peppers or serrano peppers.

No matter how spicy you make it, you can be sure that it will be a hit and everyone will be asking for more.

How do you make Salsa Mocajeteada?

Salsa are rarely a perfect science with an exact amount of ingredients. Many people make them differently and give them their own special touch. However, if you follow these instructions and use these ingredients, you are sure to have a tasty appetizer on your table.

molcajete salsa ready to enjoy

You will need the following ingredients to make this recipe:

  • Ripe tomatoes (roma)
  • Tomatillos
  • Habaneros (or another pepper of your choice like jalapeños or serrano chiles.
  • Roasted Garlic cloves
  • White onion
  • Chopped Cilantro
  • Fresh Lime juice
  • Small amount of Salt (sea salt, kosher salt, or another type of salt is fine)
  • Water

To make the salsa, first start by cleaning and disinfecting all of the ingredients. Next, add the roma tomatoes, tomatillos, peppers, garlic and half of the onion to a comal or large frying pan (without oil) over medium-high heat, flipping them over every 2 minutes so they don’t burn.

Keep doing this until the tomatoes and tomatillos have started to get dark spots and the skin starts peeling. When that happens, remove the tomatoes and tomatillos, remove the rest of the skin and set aside so they can cool. Remove the rest of the ingredients from the heat as well.

If you are using a molcajete, the next step is to add the roasted onion and garlic with a little bit of salt to the molcajete and start to grind them together slowly. Start adding the peppers as you continue to grind the ingredients until they are incorporated. Add the tomatoes and continue to grind it together until a smooth paste is formed.

In order to reach the desired consistency, you will add a splash of water and lemon juice and then add additional salt to taste as needed.

Molcajete salsa is usually served directly in the molcajete. So, at this point, add the rest of the onion (diced) and chopped cilantro and give it a light stir. I think serving the salsa in the molcajete is a great way to add some character to the recipe, but you can serve it in a normal bowl as well if you prefer.

If you are using a blender or food processor, follow the same steps, using the blender or food processor to grind the ingredients up.

I hope you enjoy this and that it becomes one of your favorite recipes for salsa like it is for me. Let me know in the comments below how it turns out!

Check out these other salsa recipes

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Authentic Molcajete Salsa

There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.
Course Appetizer, salsa
Cuisine Mexican
Keyword molcajete, molcajete salsa, salsa de molcajete, salsa molcajeteada
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 40 servings (tablespoon size)
Calories 4kcal

Ingredients

  • 3 Roma Tomatoes
  • 3 Tomatillos remove outer skin
  • 6 Habanero peppers Jalapeno or serrano work also
  • 1 Clove of Garlic
  • 1 Large Onion 1/2 of onion should be diced
  • 1/4 bunch cilantro chopped
  • 1/2 Lime Just the juice
  • Salt to taste
  • 1/4 Cup Water

Instructions

  • Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
  • Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
  • Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
  • Next add the tomatoes and tomatillos until a smooth paste is formed.
  • Add the water and lemon juice and additional salt to taste.
  • Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.

Nutrition

Serving: 1serving (tablespoon size) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg

The post Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete) appeared first on My Latina Table.

Authentic Chalupas Poblanas Recipe

Inside: Chalupas Poblanas is an authentic, delicious and traditional Mexican “antojito” that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to …

The post Authentic Chalupas Poblanas Recipe appeared first on My Latina Table.

Inside: Chalupas Poblanas is an authentic, delicious and traditional Mexican “antojito” that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to make it.

chalupas poblanas on an orange plate

In Mexico, we always look for an opportunity to celebrate so that we can make and share delicious food with friends and family. One type of food that is always popular are what are known as “antojitos”, roughly translated to “little cravings” or “snacks”, but these are not like your normal snacks in the United States. I would say the more equivalent comparison would be street food or appetizers.

In any case, there are so many different types of antojitos, such as tostadas, empanadas, gorditas, picadas, and of course chalupas.

What are Chalupas Poblanas?

If you are in the US, you may have a different idea of what chalupas are if you have tried the Taco Bell version. While those may be good for some people, they are not really authentic chalupas. Authentic chalupas are actually more similar to a tostada or picada, consisting of fried corn tortillas, covered with salsa roja or salsa verde, with shredded chicken, beef, or pork and diced onions (cebolla picada).

Chalupas Poblanas with salsas in the background

Chalupas poblanas, as the name suggests, are the variety of chalupas that you will find most often in the state of Puebla, which is located in central Mexico. You will find dozens of street vendors selling these on the fines de semana (weekends), and at fairs, and other celebrations.

The name comes from the word “txalupa” (barco) which were canoe-like boats, that Mexicans used to navegate the canals of the great city of Tenochtitlan in the prehispanic era. Over time, chalupas have become a staple of the gastronomía mexicana.

Chalupas poblanas are definitely one of the most popular snacks, and are a great option for a movie night with your family, an appetizer at a family gathering, or just whenever you are craving delicious Mexican food.

How do you make Chalupas Poblanas?

In Mexico, you can find this delicious meal at street vendors, sidewalk vendors, or at restaurants called “chaluperias” that are dedicated only to making chalupas. However, you can also easily make them at home by following the recipe below and these instructions.

Chalupas poblanas from a different angle

You will need the following ingredients to make this tasty recipe.

  • Prepared tortilla masa. If you have a Mexican market in your city (if you are not in Mexico) then you will be able to find this. Just ask for “masa preparada” and they will know what you are talking about. You can also use pre-made tortillas to make this go more quickly, but if you use prepared masa, you will be able to get a more authentic taste and thickness. If you can’t find prepared tortilla masa, you can also find a corn tortilla flour and follow the instructions on the package to prepare it.
  • Pork lard or another oil for frying.
  • Shredded Chicken Breast (you could also use rotisserie chicken or another type of meat if you prefer).
  • Salsa Verde
  • Salsa Roja
  • Queso Fresco
  • Mexican crema (table cream) or sour cream
  • Salt

You can really use any green salsa or red salsa, but I included links to my recipes for each above if you want to try something homemade.

If you are using the masa preparada or the corn tortilla mix, once you have the dough separated into small portions, you will use a tortilla press to make the tortillas. They should be a small tortilla, smaller than a normal one, but a bit thicker.

In a large frying pan, add the pork lard, vegetable oil, or other frying oil and heat to medium-high heat. Fry each tortilla for 2 minutes on each side, adding a bit of the lard or oil with a spoon to the top of each as they cook. Remove from the frying pan and use paper towels to remove the excess oil.

When the tortillas are done, put 4 or 5 per plate and add the salsa roja or verde to each, and then add the shredded chicken, queso fresco, crema or sour cream, and diced onion.

I know you will love these! Let me know in the comments below how it goes. 

Similar recipes you may enjoy:

chalupas poblanas on an orange plate
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Authentic Chalupas Poblanas Recipe

Chalupas Poblanas is an authentic, delicious and traditional Mexican "antojito" that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to make it.
Course Appetizer
Cuisine Mexican
Keyword antojitos, chalupas, mexican food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 Chalupas
Calories 225kcal

Ingredients

  • 1 kg masa preparadas or 20 corn tortillas
  • 1/2 cup lard or other frying oil
  • 1 chicken breast shredded
  • 1 cup salsa verde
  • 1 cup salsa roja
  • 1/2 cup queso fresco
  • 1/2 cup crema or sour cream
  • 1/4 cup diced onions

Instructions

  • If you are making the tortillas, separate the masa preparada in twenty portions of the same size and use a tortilla press to make tortillas that are slightly smaller than a normal corn tortilla, but a little bit more thick.
  • Heat up the lard or oil in a large frying pan and fry each tortilla for 2 minutes on each side. Wipe off excess oil with paper towels.
  • Add salsa roja or salsa verde to each tortilla and add the chicken, queso fresco, crema or sour cream, and diced onions and serve.

Nutrition

Serving: 1chalupa | Calories: 225kcal | Carbohydrates: 40g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 230mg | Potassium: 239mg | Fiber: 4g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 4mg

The post Authentic Chalupas Poblanas Recipe appeared first on My Latina Table.

Authentic Salsa Macha Recipe from Veracruz Mexico

Inside: If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home. Salsa macha, …

The post Authentic Salsa Macha Recipe from Veracruz Mexico appeared first on My Latina Table.

Inside: If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home.

Salsa Macha with tortilla chips in a white bowl

Salsa macha, which is also known as “sesame seed salsa” or “chili oil” is perfect for accompanying your favorite Mexican recipes. It is easy to make and has so much flavor that you will fall in love the first time that you make it. It is very spicy though, so make sure you like spicy food if you are going to make this recipe!

Salsa macha, which is also known as “sesame seed salsa” or “chili oil” is perfect for accompanying your favorite Mexican recipes. It is easy to make and has so much flavor that you will fall in love the first time that you make it. It is very spicy though, so make sure you like spicy food if you are going to make this recipe!

What is Salsa Macha?

Salsa macha originated in the Mexican state of Veracruz and consists of chile de arbol (arbol chiles), dried chipotle chiles, olive oil, sesame seeds, peanuts, and salt. It is similar to Chinese chili oil, but of course with a Mexican spin.

salsa macha from a different angle with tortilla chips

The name salsa macha comes from the Spanish word “machacar” because it the original salsa macha was ground up in a molcajete (mortar and pestle), although today it is more common to use a blender.

This nutty salsa is very versatile that can go well with most of your favorite foods, including birria, pozole, tostadas, ceviche, carne asada, etc. It is very spicy, so it adds an intense heat to just about anything.

The depth of flavors is incredible and it is easy to make also. So next time you are looking for a spicy salsa to go with just about anything, you should remember this recipe!

How do you make Salsa Macha?

Like I mentioned, this recipe is easy to make and all you need are basic kitchen utensils and a blender or food processor. If you want an extra challenge, you can make it the original way, but you will need a molcajete, which is common in Mexican kitchens, but not so much if you are outside of Mexico. You can usually find them (along with many of the ingredients) in Mexican grocery stores in the US. You can also get one at this link

Salsa macha from a side angle with a spoon

To make salsa macha, you will need the following ingredients:

  • dried chiles de árbol (without the stems)
  • dried chipotle peppers (without the stems)
  • Olive oil
  • Canola oil, vegetable oil, or some other neutral oil for frying the different types of chiles
  • Garlic cloves, sliced into small pieces
  • Sesame Seeds
  • Peanuts (raw peanuts or unsalted peanuts are best).
  • Salt

The first step to making this Mexican salsa is to heat 1/2 cup of canola oil in a large saucepan over medium heat and saute the garlic for a few minutes, being careful not to burn it. Then you will set the garlic aside.

In the same frying pan, you will fry the chile peppers for 30 – 60 seconds moving them constantly so that they do not burn. The color of the peppers will turn a darker red. Be sure not to let them burn, since that will give a bitter taste to the final product. Remove the chiles from the pan and add to a bowl with the garlic so they can cool down to room temperature as you move on to the next step.

Next, add the peanuts to the same pan where you fried the garlic and peppers and toast them for about a minute, being careful not to burn them either. Once they are lightly toasted, set them aside. At this point, remove the oil from the frying pan and set aside in a separate bowl or plate (not with the other ingredients).

Using the same pan (without the oil), toast the sesame seeds for a few seconds (moving them around so they do not burn). Once the color has changed to a slightly darker color, turn off the stove and put them with the peanuts.

At this point, you can either make the salsa with a molcajete. If you are using this method, you will add the garlic, chiles, and salta to the molcajete and slowly grind it, adding the oil you used to fry everything and the olive oil a little bit at a time until you reach the desired consistency. You can then put it in a bowl and mix in the peanuts and sesame seeds before serving.

Salsa macha top view

That is the traditional method for making salsa macha, but you can also add all of the ingredients except the peanuts and sesame seeds to a blender or food processor, and blend until it reaches the consistency you prefer before adding the peanuts and sesame seeds as the final step.

There you have it! Now you know two different ways to make this flavorful salsa. Let me know in the comments below how it turned out for you!

Check out these other Salsa recipes!

Salsa Macha with tortilla chips in a white bowl
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Authentic Salsa Macha Recipe

If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home.
Course Appetizer, salsa, Sauce
Cuisine Mexican
Keyword authentic salsa, mexican salsa, salsa macha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32 Tablespoons
Calories 120kcal

Ingredients

  • 50 grams dry chile de arbol without stems
  • 50 grams dry chipotle peppers without stems
  • 1 cup olive oil
  • 1/2 cup canola oil
  • 6 cloves of garlic sliced
  • 50 grams sesame seeds
  • 50 grams peanuts raw and unsalted
  • salt to taste

Instructions

  • Heat the canola oil over medium heat in a frying pan and saute the garlic for a couple of minutes, moving it around constantly so it doesn't burn. Set aside in a bowl.
  • In the same frying pan, fry the chiles de arbol and chipotle peppers for 30-60 seconds until they start to turn a darker red color. Make sure they don't burn to avoid a bitter taste to the salsa. Set aside in the same bowl with the garlic.
  • In the same pan, toast the peanuts until they are lightly toasted and set aside in a different bowl. Remove the remaining oil from the bowl and set aside for later.
  • Using the same frying pan, without oil, toast the sesame seeds until they just start to change colors, and then remove and set aside in the same bowl with the peanuts.
  • If using a molcajete, begin to grind the garlic, chiles and salt, slowly adding the remaining oil you used to fry the ingredients and the olive oil until it reaches your desired consistency. Put in a bowl and stir in the peanuts and sesame seeds.
  • If using a blender or food processor, add all of the ingredients except the peanuts and sesame seeds and blend until it reaches your desired consistency. Add to a bowl and stir in the peanuts and sesame seeds.

Nutrition

Serving: 1Tablespoon | Calories: 120kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg

The post Authentic Salsa Macha Recipe from Veracruz Mexico appeared first on My Latina Table.

Homemade Chiles en Vinagre (Escabeche)

Inside: Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche. Escabeche, or chiles en vinagre, is so simple to …

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Inside: Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche.

escabeche in a bowl, ready to serv

Escabeche, or chiles en vinagre, is so simple to make and doesn’t take long at all. They are also inexpensive, go a long way, and are much more tasty than the ones that you can get in a can at the store. In the US, you may see these labeled as “pickled jalapenos” as well. 

This recipe goes great as a side dish for many different main courses and the flavor it adds is amazing.

What are chiles en vinagre, or escabeche?

Chiles en vinagre is a cooking method for preparing jalapenos or serrano peppers and vegetables in apple cider vinegar, which helps preserve them so you can make them well in advance. The main ingredient is the jalapeno or other chile pepper, but the other ingredients create a perfect balance of flavor to go with your main dishes.

This recipe is very typical of Mexican cuisine and you will see it on the table to accompany many different recipes. You will probably see it available at your favorite Mexican restaurant as well, since it is such a popular dish.

escabeche viewed from above

This is a great way to add a tasty kick and lots of flavor to everything. We add it to pretty much any dish, incuding tortas, tacos, rice, etc. and they can be served any time of year. They are delicious and easy to make. Today, I am going to share the authentic recipe for escabeche that my abuelita taught me and that has been passed down through the generations.

Another reason that this is so popular is because of the aroma that it will bring to your kitchen. I promise that when you learn how to make this recipe, you will never go back to the canned version tha tyuo can find at the store.

It is a well known fact that Mexicans like spicy food, and if a Mexican tells you that something “isn’t spicy,” it probably is very spciy. This is normal, because in Mexican they have us eating spicy food from a very young age and we are taught that if it isn’t spicy, it isn’t flavorful. If you like spicy food too, then this recipe is for you.

How do you make chiles en vinagre?

Like I said earlier, escabeche, or chiles en vinagre is so easy to make.

To make them, you will need the following ingredients:

  • Jalapenos, Serranos peppers, habanero peppers, or any other chile pepper that you prefer.
  • Onion
  • Carrots
  • Garlic
  • Bay leaf
  • Avocado leaves (optional)
  • Thyme
  • Peppercorn
  • Cloves
  • Oregano
  • Apple cider vinegar (or white vinegar)
  • Oil
  • Salt
  • One cup of water

To make the recipe, first you will want to make sure that you wash the peppers (jalapeno, serrano, habanero, or whatever you choose) and the carrots well and cut the carrots into thin circles, setting them aside for the next steps.

Next, dry the chiles and and poke holes in them with a fork and cut the onion into large pieces.

For the next step, you will add oil to a large pan and heat it over medium-high heat where you will saute the onions and garlic for approximately 1 minute, or until the onion is transparent. Be sure to move it around constantly so the garlic and onion does not burn.

At this point, add the carrots and chile peppers and continue sauteeing, stirrring often, for about 5 minutes and then add the allspice, peppercorn, bay leaves, avocado leaves, thyme, and salt and cook for 5 additional minutes.

The last step is to add the vinegar and water and let it finish cooking for about 10 minutes over medium heat.

escabeche, or chiles en vinagre from a side view

If you are a fan of spicy food and have tried the canned version of this recipe, then you will love this homemade version and I am sure you will be able to make it. Let me know in the comments below how it turns out for you!

Recipes that go great with chiles en vinagre

escabeche viewed from above
Print

Homemade chiles en vinagre (escabeche)

Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche.
Course Appetizer
Cuisine Mexican
Keyword chiles en vinagre, chiles rellenos, escabeche, pickled jalapenos, vinagre
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 97kcal

Ingredients

  • 12 Jalapenos
  • 1 Large Onion
  • 5 Carrots
  • 4 garlic cloves
  • 5 Bay Leaves
  • 2 Avocado Leaves Optional
  • 1 Stick of Thyme
  • 5 pieces Allspice
  • 5 Black Peppercorns
  • 3 Cloves
  • 1/2 Tsp dry oregano
  • 1 1/2 cup Apple Cider Vinegar
  • 1 cup Water
  • 1/8 cup oil
  • Salt to taste

Instructions

  • Wash and disinfect the jalapenos and the carrots. Cut the carrots into circles and set aside
  • Dry the jalapenos and poke holes in them with a fork and cut the onion into a few large pieces and set aside.
  • Add the oil to the bottom of a frying pan and heat over medium-high heat. Add the onion and chopped garlic and cook for 1 minute, or until the onion is transparent. Stir often to avoid burning the garlic or onion.
  • Add the carrots and jalapenos and stir constantly, cooking for an additional 5 minutes.
  • Add the allspice, black peppercorns, bay leaves, avocado leaves, thyme, and salt and cook for 5 more minutes.
  • Add the vinegar and water and let cook over medium heat for another 10 minutes and serve with your favorite meals!

Nutrition

Serving: 1Serving | Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 43mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8816IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg

Escabeche chiles en vinagre homemade

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Serve Rhodes Warm & Serve Rolls with you Favorite Recipes

Inside: Find out more about Rhodes Warm & Serve Rolls and how they are a perfect addition to any meal.  Sunday dinner at our house is always one of our favorites. …

The post Serve Rhodes Warm & Serve Rolls with you Favorite Recipes appeared first on My Latina Table.

Inside: Find out more about Rhodes Warm & Serve Rolls and how they are a perfect addition to any meal. 

Rhodes Warm and Serve rolls with roast beeft

Sunday dinner at our house is always one of our favorites. We love to make a nice, tasty beef or pork roast, mashed potatoes and gravy, and of course some type of bread! 

We often use Rhodes rolls, but sometimes we would forget to take them out in time to thaw, so we would just go without. Well now, that problem has been solved with Rhodes Warm & Serve Rolls. We recently found out about these and they have made Sunday dinner even better!

Rhodes Warm & Serve Rolls are so convenient becuase you don’t have to let them thaw – you can just warm them up in the oven in about 12 minute or even in the microwave for 25 seconds each! There are three different varieties – Artisan French Rolls, Soft White Rolls, and Sourdough Rolls. So far, we have only tried the soft white rolls, but we are excited to try the others soon. 

Rhodes Warm and Serve Rolls in bag

The other night, we were having dinner with my in-laws on Sunday and we decided to try the Soft White Rolls to go along with a tasty beef roast. They were awesome and so easy. I was happy to see them already perfectly risen and ready to bake when I opened the bag.

Rhodes warm & serve rolls 

We just brushed a little bit of melted butter on each one and baked them for 12 minutes like the instructions said and they were ready to go. Everyone loved them and there were none left on the table when dinner was over. 

Rhodes Warm & Serve Rolls with butter

We used these to accompany roast beef, but they would go great with anything. You could even use them for slider buns and I am sure they would be delicious. These would also be a perfect option for an easy and tasty side dish for Thanksgiving or Christmas this year!

Check out some of our other recipes that could go well with these rolls below. 

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Authentic Mexican Buñuelos Recipe

Inside: Keep reading to find out how to make these delicious and authentic mexican buñuelos, which are easy to make and loved by all. What are Mexican Buñuelos? Mexican buñuelos …

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Inside: Keep reading to find out how to make these delicious and authentic mexican buñuelos, which are easy to make and loved by all.

Mexican bunuelos with piloncillo syrup

What are Mexican Buñuelos?

Mexican buñuelos are a tasty and traditional Mexican dessert that are usually served with a homemade piloncillo syrup or honey and coated with a cinnamon-sugar mixture. This delicious recipe is very common in Mexico during the December holidays and for other patriotic holidays.

For those Mexicans living outside of Mexico, this recipe will definitely bring back memories since making bunuelos is a common tradition throughout Mexico. As we say “if you don’t love buñuelos, you aren’t Mexican!”

mexian bunuelos on a tabl

Buñuelos have their origen in Spain and were historically enjoyed by the lower class in the southern part of the Iberian peninsula. The dough is made with all purpose flour, formed into a circular shape, and then fried to golden perfection in hot oil either in a pan or a deep fryer.

Today, it is common to serve buñuelos with a piloncillo syrup and cinnamon sugar. You will also see them prepared in many different sizes – from very small all the way up to a half-meter in diameter! Most people will serve it with hot chocolate, tea, or coffee depending on their preferences.

How do you make Buñuelos

Buñuelos are very easy to make and uses simple ingredients. Specifically, you will need all-purpose flour, star anise and green tomato leaf tea, salt, sugar, butter, baking powder and and egg. It will only take you a short time of mixing the ingredients together in a large mixing bowl to make sure you get the right consistency. Next, you will form small balls before flattening them out using a rolling pin to get the traditional “flat disk” buñuelos shape. You will want to make sure you have the oil at the right temperature to avoid burning it, but once you get the hang of it you will be an expert in no time at all.

bunuelos from Mexico with piloncillo

The homemade piloncillo syrup is also very easy to make. All you need is water, piloncillo, cinnamon and cloves. It makes for a sweet and light syrup that, with along with the buñuelos makes for a great combo during the Christmas season.

I am sharing the traditional way that this buñuelos recipe is made in Mexico, but there are other types of buñuelos made in other latin American countries. Regardless of how you make them, you are sure to love them and everyone will want to know the recipe.

Check out these other Mexican desserts that you will love!

bunuelos mexicanos con miel
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Authentic Mexican Buñuelos

Course Dessert
Cuisine Mexican
Keyword bunuelos, dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 Buñuelos
Calories 2701kcal

Ingredients

For the Dough

  • 4 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3 Tbsp Sugar
  • 1/2 Stick Butter
  • 1 Egg
  • 1 Cup Star Anise and Tomatillo Skin Tea Boil 1 tablespoon of star anise with 8 tomatillo skins and then strain the liquid
  • Oil for frying

For the Piloncillo Sauce

  • 2 Cups Water
  • 2 Pieces Piloncillo
  • 1 Stick Cinnamon
  • 2 Cloves

Instructions

For the Dough

  • Place the flour on a flat surface and form a hole in the middle. Add the baking powder, the sugar, the salt, the butter, and the egg into the middle.
  • Slowly mix all of the ingredients by hand and form the hole in the middle again.
  • Slowly add the tea a little at a time as you knead the dough. The resulting dough will be sticky.
  • Continue kneading the dough until it is soft, smooth, and stretchy.
  • Take a ball of dough and put it on a floured surface, and then with a rolling pin, flatten it out. It should resemble a very thin tortilla.
  • Add oil to a pot or a deep fryer and heat to medium heat.
  • Fry each buñuelo for about 2 minutes on each side and remove from the oil immediately when cooked through. Coat each side with sugar.
  • Serve with piloncillo sauce or honey.

For the Piloncillo Sauce

  • Add 2 cups of water and the cinnamon stick to a large pan or pot and bring to a boil for 2 minutes
  • Add the piloncillo and cloves and stir until the piloncillo dissolves completely. Remove the cinnamon stick and cloves and serve.

Nutrition

Serving: 1Bunuelo | Calories: 2701kcal | Carbohydrates: 54g | Protein: 10g | Fat: 278g | Saturated Fat: 23g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 174g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 11mg

The post Authentic Mexican Buñuelos Recipe appeared first on My Latina Table.

Autenticos Buñuelos Mexicanos

Los Buñuelos mexicanos, son un postre o golosina muy crujiente y bañado en algún tipo de miel y espolvoreado con un toque de azúcar. A muchos de los mexicanos nos …

The post Autenticos Buñuelos Mexicanos appeared first on My Latina Table.

Los Buñuelos mexicanos, son un postre o golosina muy crujiente y bañado en algún tipo de miel y espolvoreado con un toque de azúcar. A muchos de los mexicanos nos encanta disfrutar en las fiestas patrias y en Navidad. Seguramente a los que viven fuera de México, esta receta les traerá muchos recuerdos, como a mí. Ya que hacer Buñuelos en estas épocas del año es una tradición para las familias mexicanas. Quien no ama comer buñuelos, no es mexicano.

bunuelos mexicanos con miel

Que son los Buñuelos?

Son de origen español, y consisten en una masa de harina de trigo, frita en abundante aceite y de forma circular.  Es una prepararacion muy antigua en la cocina mediterránea y eran consumidos por la gente de clase humilde, habitantes del territorio sur de la península ibérica. Con el tiempo este postre fue adoptado por los gitanos.

bunuelos mexicanos en una mesa

Hoy en dia en México son consumidos con miel de piloncillo y canela. Tienen una forma redonda como un disco con un tamaño que puede alcanzar hasta medio metro de ancho y se acompaña de una taza de chocolate ó café.

Los Buñuelos llegaron a México por los conquistadores españoles, pero con el paso del tiempo fue cambiando su preparación sabor y forma,  convirtiéndose así en parte de nuestra identidad como mexicanos. Ya no pueden faltar en nuestras mesas sin importar el mes del año siéndolo meses más destacados el mes de Septiembre y el mes de Diciembre.

Como se preparan los Buñuelos?

Preparar estos deliciosos Buñuelos mexicanos no te va a tomar mucho tiempo, ya que te enseñare a preparar la receta más sencilla que te puedas imaginar para sorprender a tu familia. Y te lo aseguro lo van a disfrutar.  Son ideales para compartir con la familia y son uno de los grandes representantes de los postres mexicanos que también se les puede encontrar en muchos de los puestos en las calles del país en épocas de fiestas patrias o Navidad. Estos delicioso Buñuelos conquistaron tu vista y corazón, por su forma y delicioso sabor.

Son un delicioso postre ligero, crujiente y delicado con una mezcla perfecta de azúcar  y miel que te encantará. Su forma aplanada se asemeja a la de una tortilla, otro alimento típico mexicano. 

Los Buñuelos son considerados como un tipo de pan, crujiente, delgado, azucarado y muy delicioso que se antojan siempre en las tardes frias y lluviosas y desearías que estuvieran disponibles todo el año. Hay muchas variaciones de Buñuelos, pero hoy te enseñaré a preparar los Buñuelos de rodilla. Se les llama asi porque al extenderlos se colocaba un palo de cocina húmedo sobre la rodilla y así se empezaban a estirar la masa hasta obtener el tamaño deseado. Hoy en día ya no se utiliza la rodilla sino un rodillo, haciendo más fácil su preparación y para obtener un resultado excelente con una textura crujiente y dulce sabor. 

Y para que no extrañes los sabores caseros de México, aquí te dejo esta deliciosa receta, tu Familia la va a adorar.

bunuelos mexicanos

Otros postres mexicanos para probar

mexian bunuelos on a tabl
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Bunuelos Mexicanos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 Bunuelos
Calories 423kcal

Ingredients

Para la masa de los bunuelos

  • 500 gramos all purpose flour
  • 1 cucharadita polvo para hornear
  • 1/2 cucharadita sal
  • 3 cucharadas azucar
  • 1/2 barra mantequilla
  • 1 huevo
  • 1 taza te de aniz y cascara de te tomate verde tibia (1 cucharada de anis y 8 cascaras de tomate verde)
  • Aceite para freir

Para la miel de piloncillo

  • 2 tazas agua
  • 2 piezas piloncillo
  • 1 rama canela
  • 2 clavos de olor (opcional)

Instructions

Para la masa de bunuelos

  • Agregar  la harina en una superficie plana (mesa) y hacer un hueco en medio, Agregar el polvo para hornear, el azúcar, la sal, la media barra de mantequilla y el huevo. 
  • Mezclar todo hasta integrar los ingredientes secos, volver a hacer el hueco en medio e ir agregandole el té de aniz y cascara de tomate poco a poco hasta integrar todos los ingredientes, debe quedar una masa poco chiclosa.
  • Seguir amasando sobre la mesa, hasta que la masa se desprenda de tus manos y de la superficie, da unos ligeros golpes con la masa sobre la mesa hasta que esté flexible. Debe de quedar suave, manejable y flexible.
  • Toma una bolita de masa y espolvorea la mesa con un poco de harina y extiende la masa con un rodillo o un vaso, (si no tienes rodillo.) Debe quedar una especie de tortilla muy delgada.
  • Calienta a fuego medio alto un sarten ancho suficiente aceite para freir los Buñuelos. 
  • Freír el Buñuelo por 2 min. por ambos lados,  cuando ya esté listo, sacarlo del sarten e inmediatamente espolvorea azúcar.
  • Servir con la miel de piloncillo o de tu preferencia, acompaña con té, café o chocolate

Para el miel de piloncillo

  • En una olla onda de teflon agrega 2 tazas de agua y la ramita de canela, dejar que hierva por 2 min. 
  • Cuando este hirviendo, agrega los piloncillos panela y los clavos de olor (opcional) deja que se derritan y listo.

Nutrition

Serving: 1Bunuelo | Calories: 423kcal | Carbohydrates: 54g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 404mg | Fiber: 5g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 11mg

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Authentic Pork Mixiotes with Nopales Recipe

Inside: Learn how to make these delicious and authentic pork mixiotes with nopales that are very delicious! Para leer en espanol, haz click aqui.  Pork mixiotes with nopales is a …

The post Authentic Pork Mixiotes with Nopales Recipe appeared first on My Latina Table.

Inside: Learn how to make these delicious and authentic pork mixiotes with nopales that are very delicious!

Para leer en espanol, haz click aqui

mixiotes de puerco con nopales con arroz

Pork mixiotes with nopales is a popular Mexican dish for the holiday and other celebrations in Mexico.  There are many different ways to make them depending on the specific region in Mexico. You can make them with any kind of meat, including chicken, pork, beef, lamb. There are even some more exotic varieties using meats such as wild hog, rabbit, and even squirrel!  

That, however, is all a question of persoanl taste. I am going to show you the most traditional variety, which are the pork mixiotes. This Mexican recipe will win over anyone who tries it.

What are mixiotes?

Mixiotes is a typical dish that is representative of Mexican cuisine. In consists basically of meat, marinated and cooked in a chile-based sauce, seasoned with cumin, oregano, and avocado leaves, and is cooked by steam (like tamales). 

mixiotes with aluminum foil

The original preparation method was to wrap the meat in a very thin leaf that came from the maguey plant, which was called a “mixiote.” That is where the name of the recipe came from. 

The word mixiote comes from the Nahualt “metl” (maguey) and “volt.” Over time the preparation method changed, and today you can find it wrapped in plantain leaves, aluminum foil, parchment paper, and even plastic bags. 

You can make it with just meat or you can add vegetables such as nopales or potatoes. 

Mixiotes are considered an exotic, but delicious dish, capable of winning over the palate of anyone who tries it. The flavor is hard to describe, but it is amazing. It has lots of different herbs which give it its great flavor, including bay leaves and avocado leaves. 

Like I said earlier, it is traditionally wrapped in a thin maguey leaf, but there is a problem with that. Maguey is a protected plan and it is no longer legal to sell it since removing the part that you use for this recipe dries up the plant, causing it to die. 

Don’t worry though, like I said, you can also wrap it in plantain leaves, aluminum foil, or parchment paper. So, if you can’t find maguey, there are no excuses and you can still make it using something else. 

mixiotes with rice

What can you serve with mixiotes?

You can serve mixiotes with rice, fresh made corn tortillas, y your favorite salsa. Aside from its great flavors, this is a healthy recipe that is low in fat since it is cooked in its own juices and you don’t add any additional oils or fats. 

Give this recipe a try, I am sure you will love it!

Other recipes you will love!

mixiotes en un plato blanco con arroz
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Pork Mixiotes with Nopales

These pork mixiotes with nopales are a delicious Mexican recipe
Course Main Course
Cuisine Mexican
Keyword mixiotes, nopales
Prep Time 4 hours
Cook Time 1 hour 31 minutes
Total Time 5 hours 31 minutes
Servings 12 Mixiotes
Calories 242kcal

Ingredients

  • 2 pounds pork ribs
  • 3 ancho chiles
  • 8 oz guajillo chiles
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 1 tsp cumin
  • 4 peppercorns
  • 4 cloves
  • 12 bay leaves
  • 12 avocado leaves
  • 5 cloves of garlic
  • 1/2 onion large
  • 1 tbsp white vinegar
  • 12 pieces nopales sliced and cooked
  • 12 maguey leaves or parchment paper this can be replaced with aluminum foil or plantain leaves
  • Sal to taste

Instructions

  • Bring the dry chiles to a boil in water until they are soft, set aside and let cool (don't drain the water)
  • Blend the chiles from the previous step with the herbs and spices, garlic, salt and vinegar, and the water where you boiled the chiles.
  • Put the pork in a large plastic bag or bowl and completely cover with the salsa from the previous step. Let marinate overnight or for at least three hours.
  • Cook the nopales with water, salt, garlic, onions, and 2 bay leaves. When cooked, drain the water and set aside.
  • Put the mixiotes together by placing the leaf (or aluminum foil, parchment paper, etc.) on a large plate. Add the marinated meat with some of the marinade, a bay leaf, and an avocado leave. Add some of the cooked nopales.
    If you use maguey leaf or parchment paper, lift the four corners to form a small pouch and tie with butcher's or kitchen twine, and if you use aluminum with banana leaf, wrap like a tamale.
  • Place the mixiotes in a large pot and steam for 1 1/2 hours until very soft.
  • Serve with rice.

Nutrition

Serving: 1Mixiote | Calories: 242kcal | Carbohydrates: 21g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 69mg | Potassium: 667mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7348IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg

The post Authentic Pork Mixiotes with Nopales Recipe appeared first on My Latina Table.

Como Hacer Mixiotes de Puerco con Nopales

Sigue leyendo para aprender a hacer estos ricos mixiotes de puerco con nopales que son extremadamente deliciosos! For English, Click Here.  Los mixiotes de puerco, son una comida festiva que …

The post Como Hacer Mixiotes de Puerco con Nopales appeared first on My Latina Table.

Sigue leyendo para aprender a hacer estos ricos mixiotes de puerco con nopales que son extremadamente deliciosos!

For English, Click Here

mixiotes de puerco con nopales con arroz

Los mixiotes de puerco, son una comida festiva que se acostumbran elaborar en las celebraciones en México. Existen muchas recetas y manera de prepararlos según la región. Se pueden hacer con cualquier tipo de carne tales como pollo, cerdo, res, borrego, etc. Incluso hay algunas variaciones un poco más exóticas como lo son la carne de jabalí, conejo, e incluso ardilla, si, “ardilla”.

Pero esto ya va en gusto, aquí prepararemos la más tradicional y fácil – Mixiotes de puerco. Es un platillo mexicano que conquista el corazón de quien lo prueba o tan solo de verlo.

Que son los mixiotes?

Los mixiotes es uno de los  platillos típicos y representativos de la gastronomía mexicana. Básicamente consiste en carne (de tu preferencia) enchilada en un adobo especiado con comino, orégano, y hoja de aguacate, y es cocida al vapor.

mixiotes con papel de aluminio

Originalmente se envolvía en una hoja muy delgada que se saca de la planta del maguey a la cual se le llama mixiote, de allí salió el nombre del platillo.

La palabra mixiote proviene del Nahualt “metl” (maguey) y “yolt” (película de penca). Con el tiempo fue variando su forma de preparación, que en la actualidad se pueden envolver en hojas de plátano, papel aluminio, papel encerado o bolsas de plástico.

Se pueden hacer solo la pura carne o agregarles algún tipo de verdura como nopales o papa. Se consideran que son nativos del sur de la Altiplanicie Mexicana, donde es tradicional el cultivo del maguey pulquero y es común encontrar este platillo en fiesta regionales o de pueblo como es “la feria de texcoco”.

El mixiote se considera un platillo exótico pero delicioso, capaz de conquistar el paladar de quien lo pruebe. Tiene un sabor particularmente increíble que no tiene descripción. Indudablemente un platillo ancestral que tiene el sello mexicano por donde lo mires. Se prepara con diversas hierbas que le dan su gran olor y sabor, destacando entre ellas el laurel y la hoja de aguacate.

Como ya mencionamos antes se envuelve en una película muy delgada que se saca del maguey llamada mixiote, pero si hay un pero.

El maguey es una planta protegida y está prohibida su comercialización ya que al extraer esta película de la planta, se seca y muere y así no es posible sacar el pulque de ella.  

Pero no te preocupes, también ya mencioné que se pueden hacer envueltos en hoja de plátano, papel aluminio o encerado. Así es más fácil que lo prepares si no encuentras la hoja de maguey y lo mejor es que lo podrás preparar en cualquier parte del mundo donde te encuentres, sin excusa alguna solo tienes que ir al mercado de tu preferencia y listo a cocinar!

mixiotes con arroz

Los mixiotes, son un platillo delicioso y super fácil de preparar, no te llevaras mucho tiempo y quedarán de rechupete. Son ideales para disfrutar de un platillo lleno de sabor y tradición con la familia en un fin de semana. Son pequeños regalos cocidos al vapor que encantarán a cualquiera.

Con que se acompaña los mixiotes de puerco?

Los puedes acompañar de un rico arroz, torillas de maíz recién echas y calientitas y salsa de tu preferencia. Además de su gran sabor, es un platillo muy sano por su bajo contenido en grasa ya que es cocinado con su propio jugo sin agregarle algún tipo de grasa o aceite.

Te invito a preparar este platillo típico y representativo de la gastronomía mexicana.

Recetas similares que te gustaran.

mixiotes en un plato blanco con arroz
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Mixiotes de Cerdo con Nopales

Course Main Course, platillo principal
Cuisine Mexican, mexicano
Keyword mixiotes, nopales, puerco
Prep Time 4 hours
Cook Time 1 hour 31 minutes
Total Time 5 hours 31 minutes
Servings 12 Mixiotes
Calories 252kcal

Ingredients

  • 2 kilos costillas de cerdo
  • 3 chiles anchos
  • 250 grams chiles guajillos
  • 2 chiles de morita secos
  • 1 cdta oregano seco
  • 1 cdta tomillo
  • 1 cdta comino
  • 4 pimientas gordas
  • 4 clavos de olor
  • hojas de laurel al gusto
  • 6 hojas de aguacate
  • 5 dientes de ajo
  • 1/2 cebolla grande
  • 1 cucharada vinagre blanca
  • 12 piezas nopales cortadas, en julianas y cocidas
  • 6 hojas de pencas de maguey o parchment paper se puede reemplazar con aluminio o hojas de platano
  • Agua suficiente para cocerlos
  • Sal al gusto

Instructions

  • Asar los chiles secos sin que se quemen para que no se amarguen y cocer en agua suficiente hasta que estén suaves. Apagar el fuego y dejar enfriar.
  •  Moler los chiles con las especias, ajo, sal, vinagre(con agua donde se cocieron los chiles).
  • Bañar la carne de cerdo ya lavada con la salsa y revolver para integrar bien. Dejar reposar por 3 horas mínimo. Si es posible dejar reposar toda la noche para intensificar el sabor.
  • Cocer los nopales en juliana, con sal, ajo , cebolla y 2 Hojas de laurel, cuando estén cocidos escurrir y reservar.
  • Armar los mixiotes; ayudándote de un plato hondo, colocar la hoja de maguey o parchment paper (o si no encuentras cualquiera de las opciones anteriores coloca una hoja de papel aluminio o una hoja de plátano). Coloca la carne con salsa suficiente, encima coloca los nopales al gusto, una hoja de laurel, y una hoja de aguacate. Si utilizas hoja de maguey o parchment paper levantar las cuatro esquinas hasta formar un morralito y atar con hilo de carnicero o de cocina y si utilizas el aluminio con hoja de plátano envuelve como un tamalito.
  • Colocar los mixiotes en una olla grande y dejar cocer a vapor por 1 1/2 hora a hasta que estén bien suavecitos.
  • Servir acompañado de arroz o solos.

Nutrition

Serving: 1Mixiote | Calories: 252kcal | Carbohydrates: 23g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 72mg | Potassium: 703mg | Fiber: 9g | Sugar: 13g | Vitamin A: 7854IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 3mg

The post Como Hacer Mixiotes de Puerco con Nopales appeared first on My Latina Table.

Molotes de Pollo Autenticos, al Estilo Veracruzano

Adentro: Aprende a hacer estos molotes de pollo al estilo veracruzano y consiente a tu familia!   Los molotes de pollo son una deliciosa y fácil forma de consentir a …

The post Molotes de Pollo Autenticos, al Estilo Veracruzano appeared first on My Latina Table.

Adentro: Aprende a hacer estos molotes de pollo al estilo veracruzano y consiente a tu familia!

 

molotes de pollo en un plato con guarniciones

Los molotes de pollo son una deliciosa y fácil forma de consentir a tu famili. Los puedes degustar como plato principal o como unas ricas botanitas, viendo tu serie favorita de televisión – una opción que nunca falla.

Cualquier receta mexicana será siempre la opción perfecta para preparar la comida de hoy, y los molotes no serán la excepció. Los hay de diferentes rellenos, formas y tamaños. En esta ocasión te enseñare a preparar mi versión, la versión veracruzana, como me enseño mi abuelita.

Recuerdo claramente cuando nos poníamos a hacer los molotes para la cena. Junto con mi mamá y mi abuela, hacíamos un montón como para un batallón ya que en casa, eramos mucho. Además comíamos como si no hubiera un mañana – esas tardes eran muy divertidas.

Vamos a prepara los molotes, pero antes deja te cuento un poco sobre ellos.

molotes de pollo en un plato con salsa y crema

¿Que son los Molotes?

Los molotes son un platillo típico de la gastronomía callejera de México. Se venden y preparan en puestos de antojitos Mexicanos, generalmente en la noche. De la venta de estos antojitos, muchas familias mexicanas se mantienen y llevan el sustento a su hogar.

Los molotes son hechos de maza de maíz y su relleno puede variar dependiendo de la región donde se preparen. Comúnmente se hacen de masa hecha de maíz pero hay quienes los preparan de papa o platano combinado con masa de maíz y se rellenan de diferentes ingredientes tales como puede ser de carne, pollo, queso, mariscos, etc. Luego se fríen en aceite o manteca de cerdo para así obtener el color dorado que los caracterizan.

Su nombre proviene del Nahualt  “moloctli” que significa ovillo (ovalo) y los puedes encontrar en diferentes partes de la república Mexicana – tales como Puebla, Hidalgo, Tlaxcala, Oaxaca y por supuesto Veracruz.

Los molotes son muy famosos en el estado de Puebla, especialmente en “Cholula” tanto que anualmente se celebra la feria del molotedonde puedes encontrar diferentes tipos de molotes.

molotes de pollo con crema encima listos para comer

¿Como se hacen los Molotes?

En diferentes partes del país los molotes se enrollan en forma de puro u ovalo ó en media luna como si fuera una quesadilla. Aquí los haremos un poquito diferentes (como me enseñó mi abuela). Los rellenaremos de pollo a la mexicana, un sabroso guisado fácil de preparar, ideal para deleitar tu paladar y el de tu familia.

Lo característico de este platillo Mexicano, es que tu puedes escoger el relleno de tu preferencia y así prepararlos a tu gusto y al gusto de tu familia. Así todos quedarán contentos. Los puedes servir acompañados de lechuga ó col, queso rallado, crema, y salsa de tu preferencia.

Los molotes son una receta fácil y super sencilla de preparar. Solo necesitas utensilios básicos de cocina tales como un sartén para freír, un cuchillo, una tabla para picar y una máquina para hacer tortillas.

Los molotes son un famoso antijito mexicano, no muy conocidos internacionalmente, como lo son los tacos o las tostadas, pero te aseguro que si los preparas en casa, te van a encantar ya que también son muy deliciosos.

Ya has probado los molotes mexicanos?

Te ánimo a preparar esta deliciosa receta – te dejo los ingredientes y las instrucciones abajo. 

Manos a la olla.

Otras Recetas que te pueden gustar

molotes de pollo en un plato con guarniciones
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Autenticos Molotes de Pollo al estilo Veracruzano

Course Appetizer
Cuisine Mexican
Keyword antojitos, Molotes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 Molotes
Calories 290kcal

Ingredients

  • 1 Pechuga de Pollo
  • 1 kilo corn masa
  • 1 cdta leche
  • 1 cebolla grande
  • 2 dientes ajo
  • 2 jitomates grandes divido en seis piezas
  • 1 ramita cilantro
  • 2 chiles serranos verdes
  • sal al gusto
  • .5 taza aceite para freir
  • 1 lechuga picada
  • 1/4 taza crema
  • 1 taza queso panela rallado
  • 1/2 taza salsa de tu preferencia

Instructions

  • Lavar bien la pechuga de pollo y ponerla a cocer con suficiente agua, sal al gusto, el ajo y media cebolla
  • Cuando este cocida, deshebrar y reservar
  • Picar el jitomate, la otra parte de la cebolla, el chile y el cilantro y freir todos los ingredientes en una cacerola y cuando hayan pasado 5 inutos agregar el pollo y cocinar hasta que este seco. Apagar y bajar del fuego.
  • Preparar la masa con un poquito de al y un chorrito de leche, mezclar con las mans lipias hasta que se incorpore la sal y la leche, reserver.
  • Tomar la masa y hacer una tortilla mediana, rellenar con el guisado de pollo y cerrar por los 4 lados para formar un rectangulo. (dbla a lo lago de la tortilla un lado, depsues el otro lado por encima, tendra forma de taco, luego dobla una orilla y luego la otra, asi se formara el rectangulo).
  • Freir los molotes en suficiente aceite y dejar escurrir.
  • Servir con la lechuga, crema, quso y salsa de tu preferencia.

Nutrition

Serving: 1Molote | Calories: 290kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 135mg | Potassium: 324mg | Fiber: 5g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 5mg

antojitos mexicanos

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