The Gracias Madre Cookbook by Gracias Madre

Author:Gracias Madre [Gracias Madre]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2022-08-09T00:00:00+00:00

FOR SERVING

1 cup Mole Negro, warmed

¼ cup Cashew Crema

¼ cup Almond Cotija

2 tablespoons roughly chopped fresh mint leaves

Make the molotes: Preheat the oven to 350°F. Line a baking sheet with parchment.

In each plantain, make 3 small slits in the skin to help the steam escape. Line the plantains up on the baking sheet and bake until the flesh is soft but not mushy, 12 to 15 minutes. Let the plantains cool completely before peeling.

Working over a large bowl, peel and roughly break up the cooled plantains. Use a potato masher to mash the plantains into a fairly smooth pulp. Add the flour and salt and mix with a wooden spoon or spatula to combine. Place about ⅓ cup of the mixture on a square of parchment or plastic and spread it into about a 4-inch circle. Add about 2 tablespoons of the chorizo to the center and fold the sides of the parchment up to close the plantain mixture around the chorizo. Use your hands to finish forming the molote into a croquette shape, making sure the chorizo is sealed inside. Repeat with the remaining ingredients. Transfer the molotes to a plate or tray.

In a heavy-bottomed, high-sided frying pan over medium-high heat, heat about 2 inches of oil to 350°F. Line a baking sheet with a few layers of paper towels and place nearby for draining.

Add two or three molotes to the hot oil, depending on the size of your pan, and fry until golden brown, 2 to 3 minutes per side. Transfer to the baking sheet to drain. Repeat until all the molotes have been cooked.

Serve: Spread the mole on the bottom of a large serving plate. Arrange the molotes on top and finish with the crema, almond cotija, and mint.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.