Ingredients

The following ingredients have 14 Servings
  • 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
  • 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

Instruction

  • 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.