Crispy Plantain Molotes with Mild Chipotle Turkey Picadillo and Avocado Pepita Sauce

Name: Crispy Plantain Molotes with Mild Chipotle Turkey Picadillo and Avocado Pepita Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: about 24 oz ripe plantain; 1 cup masa harina; 1 1/2 tsp salt; 14 oz ground turkey; 1 cup white onion; 3 cloves garlic; 1 1/2 cups tomato; 2 tbsp chipotle in adobo; 1 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 cup green olives; 2 tbsp raisins; 1/2 cup chicken broth or water; 1/4 cup pumpkin seeds; 1 large avocado; 1/2 cup fresh cilantro; 3 tbsp lime juice; 6 tbsp water; 2 cups vegetable oil; 3 oz fresh cheese; 1/2 cup radishes

Original ripe plantain molotes stuffed with a juicy turkey picadillo with tomato, olives, and mild chipotle, fried until golden and served with a creamy avocado, pumpkin seed, and lime sauce. A homestyle Mexican recipe with sweet, savory, and smoky contrast.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g ripe plantain (for the dough of molote)
120 g masa harina (for dar estructura)
8 g salt (divided)
400 g ground turkey (for the relleno)
140 g white onion (finely chopped, divided)
9 g garlic (chopped, divided)
300 g tomato (chopped)
30 g chipotle in adobo (chopped, usar poco for picor suave)
2 g ground cumin
1 g ground cinnamon
40 g green olives (slices)
25 g raisins
120 ml chicken broth or water (for humedecer the picadillo)
35 g pumpkin seeds (tostadas, for the sauce)
200 g avocado (pulpa)
20 g fresh cilantro (leaves and stalks tiernos)
45 ml lime juice (freshly squeezed)
90 ml water (for ajustar the sauce)
500 ml vegetable oil (for frying; absorción approximate menor)
80 g fresh cheese (desmoronado for servir)
60 g radishes (sliced finas for servir)

Nutrition facts

per serving

590 kcal

Calories

24 g

Protein

51 g

Carbs

33 g

Fat

7 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Peel the ripe plantains and cut them into large pieces. Place them in a pot with enough water and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until very soft. Drain well and mash while hot until smooth.
2
2. Add the masa harina and 1/2 teaspoon of salt to the mashed plantain. Mix until a soft, moldable dough forms. Cover with a clean towel and let it rest while you prepare the filling.
3
3. For the picadillo, heat 1 tablespoon of the vegetable oil in a wide skillet over medium heat. Sauté half of the onion and half of the garlic for 2 to 3 minutes. Add the ground turkey and cook for 6 to 8 minutes, breaking it up, until fully changed in color.
4
4. Stir in the tomato, chipotle in adobo, cumin, cinnamon, olives, raisins, 1 teaspoon salt, and the chicken broth or water. Cook for 8 to 10 minutes over medium heat, stirring occasionally, until you have a juicy picadillo without excess liquid. Let it cool for 10 minutes.
5
5. For the sauce, blend the toasted pumpkin seeds, avocado, cilantro, remaining onion, remaining garlic, lime juice, water, and a pinch of salt until creamy and smooth. Set aside.
6
6. Divide the plantain dough into 8 portions. With lightly damp hands, form a ball, flatten it in your palm, place 2 to 3 tablespoons of the turkey picadillo in the center, and close it into an elongated oval or cylinder. Repeat with all portions.
7
7. Heat the remaining vegetable oil in a pot or deep skillet to 350 °F / 175 °C. Fry the molotes in batches for 3 to 4 minutes per side, until deeply golden and crisp. Remove and drain on a rack or paper towels.
8
8. Serve the molotes hot with the avocado pepita sauce spooned over or on the side. Finish with crumbled fresh cheese and sliced radishes.
9
9. If you want to keep them warm while finishing the batches, place them on a tray and hold them in the oven at 200 °F / 95 °C for up to 10 minutes.

Chef tips

If the plantain dough feels too wet, add 1 to 2 extra tablespoons of masa harina. Let the filling cool slightly before shaping the molotes to prevent splitting during frying. The sauce tastes best when the pumpkin seeds are lightly toasted, not dark.

Substitutions

You can replace the turkey with ground chicken. The fresh cheese can be omitted for a dairy-free version. If you do not have pumpkin seeds, use toasted sunflower seeds, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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