Plantain Molotes with Mild Chipotle Beef Picadillo and Roasted Tomatillo Sauce

Name: Plantain Molotes with Mild Chipotle Beef Picadillo and Roasted Tomatillo Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Comida Mexicana
Ingredients: 9 oz ripe plantain; 1.7 cups masa harina; 1 cup warm water; 1 1/2 tsp salt; 14 oz ground beef; 6 oz potato; 1 cup white onion; 4 cloves garlic; 2 tbsp chipotle in adobo; 10.5 oz roma tomato; 1.4 oz green olives; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/2 cup beef broth or water; 14 oz tomatillos; 1 small serrano chile; 1/2 cup fresh cilantro; 1/2 cup Mexican crema; 2.8 oz queso fresco; 3.5 oz romaine lettuce; 3 cups vegetable oil; 1 tbsp vegetable oil; 1 tbsp lime juice

Crispy masa and ripe plantain molotes filled with a juicy beef picadillo with potato, olives, and mild chipotle, served with roasted tomatillo sauce, fresh lettuce, cheese, and crema. An original Puebla-inspired recipe with sweet, savory, and smoky contrast.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

250 g ripe plantain (pelado and en trozos)
200 g masa harina (for the dough)
240 ml warm water (approx., for hidratar the dough)
8 g salt (divided)
400 g ground beef (85-90% magra)
180 g potato (pelada and diced small)
140 g white onion (finely chopped, divided)
12 g garlic (chopped, divided)
30 g chipotle in adobo (chopped)
300 g roma tomato (chopped)
40 g green olives (slices)
1 g dried oregano
1 g ground cumin
120 ml beef broth or water (for the picadillo)
400 g tomatillos (without peel and lavados)
10 g serrano chile (optional, for the sauce)
20 g fresh cilantro (leaves and stalks tiernos)
120 ml Mexican crema (for servir)
80 g queso fresco (desmoronado, for servir)
100 g romaine lettuce (finely fileteada)
750 ml vegetable oil (for frying, more 1 tbsp for the picadillo)
15 ml vegetable oil (for cocinar the relleno)
15 ml lime juice (for the lechuga and acabado final)

Nutrition facts

per serving

520 kcal

Calories

20 g

Protein

36 g

Carbs

32 g

Fat

5 g

Fiber

31 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

DairySulfites

Instructions

1
1. Place the ripe plantain in a saucepan with enough water to cover it. Cook over medium heat until very soft, 12 to 15 minutes. Drain and mash the hot plantain until smooth.
2
2. In a large bowl, mix the mashed plantain with the masa harina, 1/2 teaspoon salt, and the warm water little by little until a soft, workable dough forms that does not stick to your hands. Cover and let rest for 10 minutes.
3
3. For the picadillo, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the white onion and half of the garlic; sauté for 2 minutes.
4
4. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until no longer pink. Stir in the diced potato, chipotle in adobo, roma tomato, green olives, dried oregano, ground cumin, and 1 teaspoon salt.
5
5. Pour in the beef broth or water, mix well, and cook covered over medium-low heat for 12 to 15 minutes, until the potato is tender and the filling is moist but not watery. Adjust salt and let cool for a few minutes.
6
6. Meanwhile, make the sauce. Heat a comal or skillet over medium-high heat. Roast the tomatillos, serrano chile, remaining white onion, and remaining garlic for 8 to 10 minutes, turning them, until cooked and lightly charred.
7
7. Blend the roasted tomatillos, serrano chile, roasted onion, roasted garlic, fresh cilantro, and a pinch of salt until smooth. If you want the sauce warm, simmer it in a saucepan over medium heat for 2 minutes.
8
8. Toss the romaine lettuce with the lime juice and a pinch of salt. Set aside. Also have the Mexican crema and queso fresco ready for serving.
9
9. Divide the dough into 12 portions. Roll each into a ball and flatten into a disk about 4 inches wide. Place 2 tablespoons of picadillo in the center, fold to enclose the filling, and press the edges to form elongated molotes.
10
10. Heat the vegetable oil for frying in a deep pot to 350°F / 175°C. Fry the molotes in batches of 3 to 4 pieces for 3 to 4 minutes per side, until golden and crisp. Drain on a rack or paper towels.
11
11. Serve the hot molotes with the roasted tomatillo sauce, the lime-dressed lettuce, Mexican crema, and crumbled queso fresco on top.
12
12. If you want to reheat them, place them on a tray and bake at 375°F / 190°C for 8 to 10 minutes to restore their crisp texture.

Chef tips

To keep the molotes from opening while frying, make sure the filling is warm or cool and not too wet. Lightly damp hands also make the dough easier to shape.

Substitutions

You can substitute the ground beef with ground turkey. For less heat, use only 1 tablespoon chipotle in adobo and omit the serrano. Queso fresco can be replaced with mild cotija.

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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