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Best Easy Molotes de Tinga Recipe

Name: Best Easy Molotes de Tinga Recipe
Total time: 55 min
Yield: 140 g
Ingredients: masa harina 2 cups; cooked chicken breast, shredded 12 oz; yellow onion, sliced 1 piece; tomatoes, diced 2 cups; vegetable oil 1.5 cups; chipotle peppers in adobo, chopped 2 tbsp; garlic, minced 2 cloves; oregano 1 tsp; cumin 0.5 tsp; salt 1 tsp; black pepper 0.5 tsp

Fried corn masa torpedoes filled with smoky chipotle chicken tinga are a popular street food. This chicken, high protein dish is a fresh, family-friendly snack with bold, spicy flavors.

Cook 55 min Difficulty NORMAL 310 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

masa harina 2 cups
cooked chicken breast, shredded 12 oz
yellow onion, sliced 1 piece
tomatoes, diced 2 cups
vegetable oil 1.5 cups

Seasonings/Sauce

chipotle peppers in adobo, chopped 2 tbsp
garlic, minced 2 cloves
oregano 1 tsp
cumin 0.5 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 34 g 44%

Protein 18 g 23%

Fat 12 g 33%

Serving size 140g

Cooking steps

1

In a large skillet over medium heat, add 2 tbsp of oil. Sauté sliced onion until translucent, about 3 minutes.
2

Add minced garlic, chipotle peppers, oregano, and cumin to the skillet. Stir for 1 minute until fragrant, then add diced tomatoes. Simmer on medium-low until softened, about 8 minutes.
3

Stir in the shredded chicken, salt, and black pepper. Continue to cook on low heat until most liquid evaporates and the tinga is moist but not watery, about 5 more minutes. Cool mixture.
4

Mix masa harina with 1 1/3 cups warm water and a pinch of salt. Knead into a soft, pliable dough. Divide into 12 portions and cover with a damp towel.
5

Flatten each masa ball into a disc about 4 inches wide. Put 2 tbsp of tinga filling in the center, fold and seal the edges to form a torpedo shape, pinching well to avoid leaking.
6

Heat 1½ cups of oil in a deep skillet to 350°F (medium-high). Fry 3–4 molotes at a time, turning occasionally, until golden and crisp, about 3–4 minutes per batch.
7

Remove with a slotted spoon and drain on paper towels. Cool slightly before serving.

Personalized Q&A

Q. What's the key ingredient that makes Molotes de Tinga special?

The heart of Molotes de Tinga lies in its smoky chipotle chicken tinga filling. The combination of shredded chicken cooked with chipotle peppers in adobo, tomatoes, and sautéed onions delivers the bold, spicy depth that defines this street food. The masa harina shell adds the signature corn flavor and crisp exterior.

Q. How should I control the heat and timing when frying molotes?

Maintain the oil temperature at 350°F for optimal frying. Cook the molotes in batches, turning them occasionally for even color, about 3–4 minutes per batch. This prevents burning while ensuring a deep golden crust and a thoroughly heated tinga filling.

Q. What’s the best way to avoid soggy or burst molotes?

Seal the edges meticulously when shaping the molotes to keep the filling from leaking. Don’t overfill, and ensure the masa dough is not too wet. Fry at the correct temperature so the shell sets quickly, creating a crisp barrier that prevents oil from soaking in.

Q. How many calories and how much protein does each serving provide?

Each serving of Molotes de Tinga has about 310 kcal, with a good balance of macronutrients—18 grams of protein (23% of calories), 34 grams of carbohydrates (44%), and 12 grams of fat (33%). This dish is both satisfying and high in protein.

Best Easy Molotes de Tinga Recipe

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