Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
52 mins
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Servings
12 to 16 molotes
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Calories
236 kcal
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Course
Main Course
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Cuisine
Mexican
Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese
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Molotes are basically empanadas made with a disk of fresh masa then filled with your filling of choice. These molotes are little savory pockets filled with an earthy and spicy filling of sautéed mushrooms, roasted green chiles, and Oaxaca cheese. They taste great as is, but also taste fantastic drizzled with crema Mexicana, red chile sauce, or your choice of salsa. Molotes can be filled with any zesty filling you can think of. Authentic molotes are fried, but I baked them for a healthier alternative and then wrapped these mouth-watering hand pies in parchment paper for easy grabbing.
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Ingredients
Spicy Mushroom Filling:
- 2 tablespoons salted butter
- ½ tablespoon olive oil
- 1 pound sliced white or cremini mushrooms
- salt to taste
- Ground black pepper to taste
- ½ cup sour cream
- 3 anaheim chiles roasted, peeled, stemmed, and chopped
- 1 cup shredded Oaxaca or queso quesadilla cheese
Molote Dough:
- 2 cups masa harina corn flour
- 1 cup all-purpose flour
- 1 tablespoon Clabber Girl Baking Powder
- 1 teaspoon vegetable shortening
- 1/2 teaspoon salt
- 2 1/2 cups warm water
- Canola oil for brushing the dough
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Instructions
- Make Spicy Mushroom Filling:
- Melt butter with olive oil in a medium skillet over medium heat. Stir in mushrooms and sauté for 10 minutes or until tender. Add salt and pepper to taste. Add the sour cream and chile and cook until warm. Remove pan from heat. Stir in cheese until melted. Set mixture aside.
- Make Molote Dough:
- Preheat oven to 350 degrees F.
- In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well using your hands. Add water to give the dough the consistency of soft cookie dough. Divide into golf ball size balls and cover with plastic wrap.
- Using a tortilla press, flatten a ball of the dough between two sheets of plastic wrap, making a medium-large (5 to 6-inch round) tortilla. Remove the top piece of plastic.
- Add your 1 to 2 tablespoons of filling to one side of the tortilla, then fold in half and press edges together with a fork creating a seal. Lay molotes on a foil-lined baking sheet. Spray the foil with cooking spray to keep the molotes from sticking to it. Generously brush the molotes with canola oil.
- Bake for 20 minutes and then broil for 2 to 3 minutes.
- Keep warm in the oven at about 250 degrees F. Best when served warm.
Notes
- Molotes can be filled with any zesty filling you can think of as listed in this blog post.
- Authentic molotes are fried, so feel free to deep-fry them in hot oil for 3 to 4 minutes in 350 F hot oil.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
17mg
(6%)
Sodium
351mg
(15%)
Potassium
297mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
118IU
(2%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12to 16 molotes
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 351mg | 15% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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