There’s nothing quite like the satisfying crunch of freshly fried molotes—little pockets of flavor that never fail to charm. The moment I first bit into a Chicken Tinga Molote at a vibrant street market in Oaxaca, I knew I had uncovered a delicious treasure. The smoky, spicy filling made my taste buds dance, and the tender corn masa cradling it felt like a warm embrace.
Perfect for gatherings and effortlessly delightful as a snack, these handheld empanadas are incredibly versatile. Whether you opt for the classic chicken filling or switch things up with chorizo and potatoes, each variation offers a taste of comfort that’s hard to resist. Best of all, they’re freezer-friendly, making them a go-to dish for busy weeknights or spontaneous get-togethers. Imagine pulling out a batch, frying them up, and inviting friends and family to indulge in a burst of flavor and nostalgia. You’re just a few easy steps away from elevating your cooking game with these delightful Chicken Tinga Molotes!
Why are Molotes a Must-Try?
Irresistible crunch awaits you with these molotes, delivering delightful contrasts in texture. Versatile fillings mean you can mix things up with chorizo or veggies for everyone’s taste buds. Freezer-friendly makes meal prep a breeze—just fry and enjoy whenever you crave them! Cultural charm adds a touch of tradition, transporting you to the streets of Oaxaca with each bite. Whether as an appetizer or a main course, these molotes are sure to become a household favorite!
Molotes Ingredients
• Perfect for creating delicious Chicken Tinga Molotes.
For the Dough
- Masa Harina – Essential for that authentic corn flavor and structure; swap with a gluten-free flour blend for a gluten-free option.
- All-purpose Flour – Provides stability to the dough; can also be substituted with a gluten-free flour blend.
- Baking Powder – Helps the dough rise slightly, creating a light and airy texture.
- Vegetable Shortening – Adds moisture and richness to the dough; feel free to use butter or margarine for a flavor boost.
- Salt – Enhances all flavors in the dough and filling, making sure nothing is bland.
- Warm Water – Hydrates the flours to form a smooth dough; adjust the amount based on consistency needed.
For the Filling
- Chicken Breast – The star of the Chicken Tinga, shredded after cooking; rotisserie chicken or turkey can be great substitutes.
- Garlic – Brings depth and aromatic flavor to the filling.
- Onion – Complements garlic and adds a hint of sweetness to the mixture.
- Tomato – Adds both moisture and acidity, making the filling vibrant.
- Piloncillo – Provides a unique sweetness and depth; brown sugar works well as a substitute.
- Chipotle Peppers in Adobo Sauce – Infuses the filling with wonderful smokiness and spice.
For Frying
- Vegetable Oil – Essential for frying molotes to a golden crisp, creating that satisfying crunch for your Chicken Tinga Molotes.
How to Make Chicken Tinga Molotes
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Cook & Shred Chicken: Boil the chicken breast with a pinch of salt, crushed garlic, and chopped onion in a pot for about 20-25 minutes. Once cooked, shred the chicken and set it aside to cool.
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Make Chipotle Sauce: Blend the boiled onion, garlic, tomato, chipotle peppers, and a splash of broth until smooth. This zesty sauce will elevate the flavor of your Chicken Tinga!
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Cook Veggies: In a skillet, sauté diced onions and tomatoes until they are soft, about 5 minutes. Add the mashed piloncillo, stirring until it blends well with the vegetables.
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Finish Chicken Tinga: Combine the shredded chicken and chipotle sauce in the pan. Let this simmer on low heat for another 5-10 minutes, thickening the flavors; the smell will be irresistible!
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Make Dough: In a large bowl, mix masa harina, all-purpose flour, baking powder, and salt. Incorporate the vegetable shortening using your fingers, then gradually add warm water until a smooth dough forms that isn’t too sticky.
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Assemble Molotes: Take small balls of dough and flatten them with your hands. Spoon the Chicken Tinga filling into the center, fold the dough over, and seal the edges tightly, making sure no filling escapes.
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Fry Molotes: Heat vegetable oil in a frying pan over medium heat. Fry the molotes for about 3-4 minutes on each side until they turn golden brown and crispy. Drain on paper towels to absorb excess oil.
Optional: Serve your molotes topped with salsa, crema, and sliced radishes for a delightful crunch!
Exact quantities are listed in the recipe card below.
Expert Tips for Perfect Molotes
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Dough Consistency: Ensure your dough is soft but not too sticky. If it’s cracking while forming, add a little more masa harina to achieve the right texture.
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Frying Technique: Use medium heat while frying to cook the molotes evenly. Too high a heat could burn the outside while leaving the inside raw.
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Avoid Greasy Molotes: Drain cooked molotes on paper towels to absorb excess oil; this keeps them crispy and light during serving.
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Freezer Storage: For make-ahead convenience, freeze assembled but uncooked molotes. Fry them straight from the freezer to enjoy them fresh, just add 1-2 extra minutes to the cooking time.
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Flavor Variations: Don’t hesitate to experiment with different fillings! Try swapping Chicken Tinga with chorizo and potatoes or a vegetarian option like mushrooms for delicious twists.
Molotes Variations & Substitutions
Feel free to let your creativity shine as you customize these delightful molotes to suit your taste preferences!
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to ensure everyone can enjoy these tasty treats without worry.
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Vegetarian Delight: Swap the Chicken Tinga filling for a mixture of sautéed mushrooms, roasted poblano peppers, and cheese for a hearty vegetarian option.
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Chorizo & Potato: For a flavor twist, fill with seasoned chorizo and cubed, sautéed potatoes that add a rustic touch to each bite.
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Sweet & Spicy: Mix shredded chicken with diced mango and jalapeños for a delightful sweet and spicy filling that will surprise your taste buds.
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Smoke & Heat Boost: Use smoked turkey in place of chicken and add extra chipotle peppers for a filling with a deeper smokiness that elevates the dish even further.
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Dessert Molotes: For a sweet treat, fill with cream cheese and cinnamon-sugar apples to create a fun dessert version that’s perfect for sharing.
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Savory Cheese: Add a blend of your favorite cheeses to the Chicken Tinga for a melty, rich interior that compliments the spice.
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Herb Infusion: Incorporate fresh herbs like cilantro or epazote into the filling for a fragrant twist that complements the flavors harmoniously.
With these tasty variations, you’re sure to find a new favorite filling that keeps your molotes exciting and full of life!
Make Ahead Options
These Chicken Tinga Molotes are perfect for busy home cooks looking to save time during meal prep! You can prepare the filling up to 3 days in advance—just cook and shred the chicken, making the chipotle sauce, and store it in an airtight container in the refrigerator. The dough can be made up to 24 hours ahead as well, just keep it covered to prevent it from drying out. When you’re ready to eat, simply assemble the molotes, fry them right from the fridge, and enjoy crispy, flavorful bites that are just as delicious as freshly made! This way, you’ll have a fantastic meal on the table with minimal stress.
What to Serve with Chicken Tinga Molotes?
Your upcoming gathering is about to become a culinary celebration! These flavorful bites are perfect for sharing, but let’s enhance the feast with some delightful pairings.
- Fresh Salsa: A zesty addition, salsa adds a burst of flavor that balances the richness of the molotes.
- Mexican Crema: Creamy and slightly tangy, this topping elevates the dish and complements the spicy filling beautifully.
- Crisp Salad: A vibrant green salad with a citrus vinaigrette offers a refreshing contrast to the warm molotes.
- Refried Beans: Their creamy texture and subtle flavors make them a comforting side that pairs perfectly with the boldness of the molotes.
- Guacamole: Creamy, avocado goodness adds a luxurious, rich taste to each bite, enhancing the overall experience.
- Pickled Radishes: These add a crunch and a hint of tartness, brightening the flavors of your dish and providing a lovely textural element.
- Margaritas: Celebrate the occasion with a cold, tangy margarita, balancing the heat of the Chicken Tinga and enhancing the festive vibe.
- Churros: For dessert, crispy churros with chocolate sauce will leave your guests with a sweet memory of the meal.
How to Store and Freeze Molotes
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Room Temperature: Molotes are best served fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
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Fridge: To keep molotes fresh longer, refrigerate them in an airtight container for up to 3 days. Reheat in the oven or a skillet for the best texture.
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Freezer: For extended storage, freeze uncooked molotes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding an extra minute or two to the cooking time.
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Reheating: To reheat fried molotes, place them in a preheated oven at 250°F until warmed through, approximately 10 minutes, to maintain their crispiness.
Chicken Tinga Molotes Recipe FAQs
What is the best way to select ripe tomatoes for the filling?
Choose tomatoes that are firm yet slightly soft to the touch, with a rich red color. Look for any dark spots or blemishes, which can indicate overripeness. If they’re too hard, they won’t provide the juicy texture you want in your filling.
How should I store leftover molotes?
If you have leftover molotes, store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them into the fridge where they can last for up to 3 days. When reheating, I recommend using the oven to retain their crispiness!
Can I freeze molotes, and if so, how?
Absolutely! To freeze, first, assemble the uncooked molotes and place them in a single layer on a baking sheet. Once frozen, transfer them into a freezer bag, ensuring to squeeze out excess air. They can be stored for up to 3 months. When ready to cook, simply fry them straight from the freezer, adding an extra minute or two to the cooking time for the best results.
What if my dough is too sticky while making the molotes?
If your dough is sticky, don’t worry! Just sprinkle in a bit more masa harina incrementally until you achieve a smooth, manageable consistency. This will prevent them from cracking when you’re shaping them. Keep your hands lightly dusted with masa harina too!
Are there any dietary considerations I should be aware of?
Yes, if you’re making these molotes for guests, ensure to ask about allergies. Traditional molotes are gluten-free when using masa harina exclusively. To cater to various dietary preferences, offer vegetarian fillings like mushrooms or roasted peppers, ensuring everyone gets to enjoy this fantastic dish.
How can I tell when my molotes are perfectly fried?
You’ll know your molotes are done when they reach a lovely golden brown color. Typically, they take about 3-4 minutes per side in the hot oil. Additionally, a crispy exterior combined with a tender inside is a perfect indication that they’re ready to be drained and served!
Irresistible Molotes: Crispy Delight with Chicken Tinga Filling
Ingredients
Equipment
Method
- Boil the chicken breast with a pinch of salt, crushed garlic, and chopped onion for 20-25 minutes. Shred the chicken when cooked.
- Blend boiled onion, garlic, tomato, chipotle peppers, and broth until smooth to make the chipotle sauce.
- Sauté diced onions and tomatoes in a skillet for about 5 minutes until soft. Add mashed piloncillo and stir.
- Combine shredded chicken and chipotle sauce in the pan and simmer for 5-10 minutes.
- Mix masa harina, all-purpose flour, baking powder, and salt in a bowl. Incorporate vegetable shortening, then add warm water until smooth.
- Take small balls of dough, flatten, spoon in Chicken Tinga filling, fold, and seal edges.
- Heat vegetable oil in a frying pan over medium heat, fry molotes for 3-4 minutes on each side until golden brown.