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Best Easy Molotes de Plátano Recipe

Name: Best Easy Molotes de Plátano Recipe
Total time: 45 min
Yield: 110 g
Ingredients: ripe plantains 3 pieces; black beans (cooked, drained) 1.5 cups; queso fresco (crumbled) 0.5 cup; vegetable oil 1 cup; sea salt 0.5 tsp; ground black pepper 0.25 tsp

Fried plantain masa torpedoes stuffed with black beans are a sweet-savory Oaxacan street food. This vegetarian, fresh dish is a family-friendly treat with a unique tropical twist.

Cook 45 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

ripe plantains 3 pieces
black beans (cooked, drained) 1.5 cups
queso fresco (crumbled) 0.5 cup
vegetable oil 1 cup

Seasonings/Sauce

sea salt 0.5 tsp
ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 38 g 69%

Protein 6 g 11%

Fat 6.5 g 20%

Serving size 110g

Cooking steps

1

Peel the plantains and cook them in simmering water over medium heat for 25 minutes until very tender.
2

Drain the plantains, then mash thoroughly while warm for a smooth, slightly sticky masa; add sea salt during mashing.
3

Divide the mashed plantain mixture into 6 equal portions and flatten each into a thin oval disk on a lightly oiled surface.
4

Mix black beans with ground black pepper, then spoon a generous tablespoon of beans and a sprinkle of queso fresco on the center of each disk; fold and shape into torpedo forms, sealing edges.
5

Heat vegetable oil in a heavy skillet over medium-high until shimmering, then fry molotes in batches, turning to achieve deep golden-brown all around, about 2–3 minutes per side; drain on paper towels before serving warm.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is ripe plantain, which forms the masa exterior and provides molotes with their signature tropical sweetness, tender texture, and unique Oaxacan flair.

Q. Which step is most important for achieving crispy molotes?

Controlling the frying oil temperature in step 5 is critical. Medium-high heat ensures the molotes become crisp and golden without absorbing excess oil or burning before the interior is warmed.

Q. How do I prevent the molotes from breaking apart during shaping or frying?

Properly mashing the plantains while still warm (step 2), and flattening them to a manageable thickness (step 3), ensures the masa is sticky yet supple. Sealing the edges well and handling gently during frying helps prevent failures.

Q. How many calories and what is the main nutrition ratio per serving?

Each serving delivers about 220 kcal, with carbohydrates making up 69%, protein 11%, and fat 20% of the total energy. Molotes are relatively low in fat and protein, featuring plantain as their main carbohydrate source.

Best Easy Molotes de Plátano Recipe

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