Molotes de Plátano Macho Rellenos de Frijol
Molotes de Plátano Macho Rellenos de Frijol·(mo-LO-tes de PLA-ta-no MA-cho re-YE-nos de fri-HOL)
El Almuerzo (The Morning Masa Rhythm)
Down in the Isthmus of Tehuantepec, the air is thick, the matriarchs run the markets, and the mighty plantain takes the place of corn masa. These crispy, golden torpedoes are a direct descendant of the Afro-Mexican diaspora, yielding a sweet, custardy exterior that gives way to deeply earthy black beans and melting cheese. The abuela secret to making them work in a Midwestern kitchen on a Tuesday night is simple food science: boil the plantains in their skins so they don't get soggy, and let the mash cool completely so it actually holds its shape.
Before you start
Plan ahead for the plantain dough.
The plantain mash is exponentially easier to handle if made the night before and chilled in the refrigerator overnight.
Ingredients
- ripe plantains3 large
- kosher salt1/2 tsp
- vegetable oil2 cup
- canned black beans1 cup
- pork lard1 tbsp
- white onion2 tbsp
- garlic clove1 small
- dried avocado leaf1 large
- Oaxaca cheese3 oz
- Mexican crema1/4 cup
- queso fresco1/4 cup
- salsa roja1/2 cup
Method
- 01
Boil the plantains in their skins.
Trim the tough ends off the plantains and cut them in half crosswise, but absolutely do not peel them. Drop them into a large pot of boiling water and cook for 15 to 20 minutes, until the skins turn dark and begin to burst open.
- 02
Mash the plantain flesh and let it cool completely.
Drain the plantains, peel them while still warm, and mash them in a large bowl with the kosher salt until smooth. Walk away for at least an hour—the starches need to retrograde and firm up into a workable dough.
- 03
Fry the black beans into a thick, dry paste.
While the plantains cool, heat the lard in a skillet over medium heat, sauté the onion and garlic until fragrant, then add the undrained beans and the toasted avocado leaf. Mash aggressively while simmering until the liquid evaporates and the beans pull cleanly away from the pan, then remove the leaf and let them cool.
- 04
Form the molotes.
Lightly oil your palms, roll three tablespoons of the cooled plantain dough into a ball, and flatten it into a 1/4-inch thick disc. Place exactly one level teaspoon of the dry bean paste and a strip of cheese in the center, fold the edges over to seal completely, and gently roll the dough between cupped hands into a tapered football shape.
- 05
Shallow fry until golden brown.
Heat three-quarters of an inch of oil in a heavy skillet to 350°F. Fry the molotes in small batches for about 5 minutes total, turning gently until deep golden brown on all sides, then transfer to paper towels to drain.
- 06
Garnish and serve.
Serve the molotes warm, drizzled generously with crema, dusted with crumbled queso fresco, and spooned with your favorite salsa.
Notes
Control the dough moisture.
If your plantain mash is impossibly wet and sticky even after cooling completely, vigorously stir in one to two tablespoons of all-purpose flour or masa harina to bind the excess moisture.
The avocado leaf is the secret.
Avocado leaves impart an earthy, slightly anise-like flavor essential to Oaxacan cooking. If you can't find them online or at a local Latin market, substitute a half teaspoon of dried epazote or simply rely on the onion and garlic.
The weeknight cheese substitution.
Quesillo is traditional, but modern Mexican home cooks frequently use cream cheese inside their molotes. Low-moisture mozzarella string cheese also perfectly mimics the regional texture in a pinch.
From Cook Oaxacan in America.