from our Puebla Menu: Molotes de Zacatlan & Salsa Martajada

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 are often found in canned adobo sauce

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

    preparing molotes

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

    Puebla-style molotes with salsa martajada

    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 mortar and pestle made from coarse volcanic rock

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

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

    salsa for the molletes

    salsa martajada‘ to dip the molotes in

Advertisements

2 responses to “from our Puebla Menu: Molotes de Zacatlan & Salsa Martajada

  1. Pingback: One Word Challenge: Feel the Burn – Cooking with Chiles | Albatz Travel Adventures·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s