Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese + Giveaway
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Updated Aug 26, 2019
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Molotes are basically empanadas made with a disk of fresh masa then filled with your filling of choice. These molotes are little savory pockets filled with an earthy and spicy filling of sautéed mushrooms, roasted green chiles, and Oaxaca cheese. They taste great as is, but also taste fantastic drizzled with crema Mexicana, red chile sauce, or your choice of salsa. Molotes can be filled with any zesty filling you can think of as listed in this blog post. Authentic molotes are fried, but I baked them for a healthier alternative and then wrapped these mouth-watering hand pies in parchment paper for easy grabbing.
We were recently approached by Clabber Girl, America’s #1 Baking Powder and were honored when they asked us if we could develop a recipe for them. We are always excited about developing recipes for brands we have come to know and trust over the years and Clabber Girl has always been our go-to-brand for baking powder. I’m sure you all have baking powder in your pantry or spice cabinet and more than likely it’s Clabber Girl. When I think of baking powder I automatically envision the vintage and classic graphic packaging of Clabber Girl. As a graphic designer I have always been drawn to the Americana design, but I don’t buy it solely for its design — I buy it because it’s the brand my grandma bought and the brand my mom trusts. And when my children go grocery shopping with me, and baking powder is on the list, they too automatically reach for Clabber Girl.
Today not only are we sharing a simple savory recipe with you but Clabber Girl is treating you to a special surprise. One Muy Bueno winner will receive an 8-ounce can of baking powder, a 12-ounce can of cornstarch, two Clabber Girl recipe books, and a $100 Visa gift card. Now you can bake to your lil’ heart’s content.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese
Ingredients
Spicy Mushroom Filling:
- 2 tablespoons salted butter
- ½ tablespoon olive oil
- 1 pound sliced white or Cremini mushrooms
- Salt to taste
- Ground black pepper to taste
- ½ cup sour cream
- 3 Anaheim chiles, roasted, peeled, stemmed, and chopped
- 1 cup shredded Oaxaca or queso quesadilla cheese
Molote Dough:
- 2 cups masa harina corn flour
- 1 cup all-purpose flour
- 1 tablespoon Clabber Girl Baking Powder
- 1 teaspoon vegetable shortening
- 1/2 teaspoon salt
- 2 1/2 cups warm water
- Canola oil for brushing the dough
Instructions
- Make Spicy Mushroom Filling:
- Melt butter with olive oil in a medium skillet over medium heat. Stir in mushrooms and sauté for 10 minutes or until tender. Add salt and pepper to taste. Add the sour cream and chile and cook until warm. Remove pan from heat. Stir in cheese until melted. Set mixture aside.
- Make Molote Dough:
- Preheat oven to 350 degrees F.
- In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well using your hands. Add water to give the dough the consistency of soft cookie dough. Divide into golf ball size balls and cover with plastic wrap.
- Using a tortilla press, flatten a ball of the dough between two sheets of plastic wrap, making a medium-large (5 to 6-inch round) tortilla. Remove the top piece of plastic.
- Add your 1 to 2 tablespoons of filling to one side of the tortilla, then fold in half and press edges together with a fork creating a seal. Lay molotes on a foil-lined baking sheet. Spray the foil with cooking spray to keep the molotes from sticking to it. Generously brush the molotes with canola oil.
- Bake for 20 minutes and then broil for 2 to 3 minutes.
- Keep warm in the oven at about 250 degrees F. Best when served warm.
Notes
- Molotes can be filled with any zesty filling you can think of as listed in this blog post.
- Authentic molotes are fried, so feel free to deep-fry them in hot oil for 3 to 4 minutes in 350 F hot oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Yvette / Photos by Yvette
Disclosure: Clabber Girl is providing the winner this giveaway. We were compensated for this post. All opinions shared about this product are our own.
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Random.org has chosen our winner!
My favorite use of Clabber Girl Cornstarch is Strawberry Pie. I use Clabber Girl Baking Powder in so many cookies that I cannot chose a favorite one.
Tortellini and spinach with white wine sauce. I use cornstarch as the thickener for the sauce and I make this for my 82 y.o. Friend.
Following Muy Bueno via Twitter @CherryBlossBaby
Following Muy Bueno Cookbook via Facebook (Rob n’ Ki Smith)
I am following clabber girl via Facebook (Rob n’ Ki smith}
My favorite recipe using Clabber Girl Baking Powder is Chloe Coscarelli’s ‘Pancakes for Dinner’ recipe!
My favorite recipe uses Clabber Girl Cornstarch. Homestyle Apple Pie. Mmmm
I use Clabber Girl baking powder when I make matzo balls.
They are always light and fluffy!
My Mothers tortillas The Best in the West and probably New Mexico she would sent them to family & grandson in the service &make them at who evers house she was at cuz they WERE That Good 🙂 xoxo
Plan on trying these love chilies and mushroom. Would like to know where you purchased the printed parchment paper really looks nice and a fun way to serve. Thanks for all your great recipes luv your cookbook.