From our Puebla menu: along with the ‘Sopa Poblano‘ we had an unusual and delicious appetizer: ‘Molotes de Zacatlán de las Manzanas’, and for dipping, ‘Salsa Martajada‘, a charred jalapeño and tomato salsa.

Molotes de *Zacatlán de las Manzanas. 

chipotles adobados from a can

• To prepare the spicy dough for the molotes, a puree of canned chipotles adobados is gradually incorporated into masa (corn flour). There should be about 1/3 cup of pureed chipoltes to 1 kg of masa. (Chef Rossana notes that ‘Maseca’ is a good brand of masa.)
• Once the dough is the right consistency and doesn’t crack, press a small portion of dough in your hand to form a small ‘bowl’ shape.
• Fill with slivers of chiles serranos, panela cheese (similar to feta) and thinly sliced onion.
• Pinch the ‘dumpling’ closed.
  

  preparing molotes

• Shape into an oblong shape and deep-fry until pale red.
  

  Puebla-style molotes with salsa martajada

• Serve with a fresh ‘salsa martajada‘.

NOTE: Molotes are often stuffed with mashed potatoes.

*Zacatlán de las Manzanas is a city in the north of Puebla, known for its fruit crops, especially its ‘manzanas’ (apples).

Salsa Martajada

This red salsa is ‘crushed’ with a traditional Mexican mortar and pestle called a molcajete, made from volcanic rock. This method results in a coarse salsa, as opposed to the puree you might get from using a blender.

• In our class we lightly charred tomatoes, chopped onion, garlic and a few jalapeños in a hot dry pan, and then ‘crushed’ them in the molcajete.
  

  molcajete, a traditional Meso-American mortar and pestle made from coarse volcanic rock

• ‘salsa martajada‘, ‘crushed’ jalapeño and tomato salsa
  

  ‘salsa martajada‘ for molotes dipping

More dishes from Puebla worth trying.