Molotes de Plátano Macho Rellenos de Frijol
Molotes de Plátano Macho Rellenos de Frijol·(mo-loh-tes de plah-tah-no mah-cho re-yeh-nos de free-hol)
Antojitos & The Masa Life: Street Food at Home
Down in the sweltering Isthmus of Tehuantepec, where matriarchs rule the markets, the mighty plantain takes the place of corn masa. These golden, crispy torpedoes are a direct, glorious descendant of Afro-Mexican street food, giving way to an earthy, savory center of black beans and melting cheese. For the first-generation kid cooking on a Tuesday night in Ohio, the secret is exactly what an Oaxacan grandmother would tell you: boil the plantains in their skins so they don't turn to mush, and let the mash cool completely before shaping. It’s a masterclass in regional food science that tastes exactly like home.
Before you start
Make the dough and beans ahead.
The plantains can be boiled, mashed, and stored in the fridge up to three days in advance, making weeknight assembly a fifteen-minute affair.
Ingredients
- ripe plantains3 large
- kosher salt1/2 tsp
- all-purpose flour or masa harina2 tbsp
- vegetable oil2 cup
- canned black beans1 cup
- pork lard or neutral oil1 tbsp
- white onion2 tbsp
- garlic clove1 small
- dried avocado leaf1 med
- Quesillo or string cheese3 oz
- Mexican crema1/4 cup
- crumbled queso fresco1/4 cup
- salsa roja1/4 cup
Method
- 01
Boil the plantains in their skins.
Do not peel them. Drop the unpeeled plantain halves into a pot of boiling water and cook for 15 to 20 minutes, until the skins turn dark and split open. This is the non-negotiable secret to keeping the dough from becoming a waterlogged mess.
- 02
Mash and cool completely.
Drain the plantains, peel them once they're cool enough to handle, and mash them in a bowl with the salt until smooth. Now walk away. Let the mash cool at room temperature for at least an hour so the starches firm up into a workable dough.
- 03
Fry the black bean paste.
Heat the lard in a skillet over medium heat, sauté the onion and garlic until fragrant, then dump in the beans and the toasted avocado leaf. Mash them aggressively while they simmer until the liquid evaporates and you're left with a thick, dry paste that pulls away from the pan. Let the beans cool completely.
- 04
Shape the molotes.
Oil your hands. Grab a golf-ball-sized portion of the cooled plantain dough, flatten it into a disc, and place a teaspoon of the cooled black bean paste and a string of cheese in the center. Fold the edges over to seal it completely, then gently roll it between your cupped palms to form an oblong, torpedo shape.
- 05
Fry to a golden crisp.
Heat three-quarters of an inch of oil in a heavy skillet to 350°F. Carefully shallow-fry the molotes in batches, turning gently, until they are a deep, rich golden brown on all sides—about four to five minutes total. Drain on paper towels and serve hot with crema, cheese, and salsa.
Notes
The ripeness rule.
Buy plantains three to five days ahead. They must be yellow with black speckles—firm enough to hold shape, but sweet enough to mash. Green ones won't mash; entirely black ones will turn into soup.
Fixing sticky dough.
If your plantains were a bit too ripe and the cooled mash feels impossibly sticky, vigorously stir in a tablespoon or two of masa harina or flour to bind the excess moisture.
The cream cheese exemption.
While Quesillo is traditional, thousands of Mexican mothers use Philadelphia cream cheese for this on a busy Tuesday. Don't feel guilty making the swap.
From Cook Oaxacan in America.