📖 Instructions

1. Alright, let's make some molotes! First, we need to get our plantains ready. Peel those bad boys and slice 'em into half-inch thick rounds. If they're not quite ripe, it's okay! Just takes a bit longer to get 'em soft.
2. Grab a skillet and melt a tablespoon of butter over medium heat. Now, gently lay those plantain slices in the skillet, giving 'em some space so they can caramelize properly. Cook for about 5-7 minutes on each side, until they're beautifully golden brown and tender. Set aside to cool slightly.
3. If using canned beans, rinse and drain them well. If you are feeling ambitious and cooking your own black beans from scratch (kudos to you!), ensure they are tender but not mushy. If you have any other type of beans, that works too.
4. Time to mash those plantains! In a bowl, use a fork to mash the caramelized plantains until they form a chunky, sweet paste. Don't overdo it; a little texture is nice.
5. In a separate bowl, combine the mashed plantains, cooked black beans, and your favorite kind of cheese. Gently mix everything together; don’t be shy with the cheese! It’s what brings it all together.
6. Now, for the masa. If you’re using store-bought masa harina, follow the package instructions to prepare the dough. The key is to achieve a soft, pliable consistency that's easy to work with. If the dough seems too dry, add a little water, a teaspoon at a time, until it's just right.
7. Take a small handful of masa dough and roll it into a ball, about the size of a golf ball. Flatten the ball into a thick tortilla, about 4-5 inches in diameter. You can use a tortilla press for this if you have one; if not, just use your hands and a flat surface. The dough should be a little thick so it doesn't explode!
8. Spoon a generous amount of the plantain-black bean filling onto one half of the masa tortilla. Don’t overfill it, or it will be difficult to seal. Then, gently fold the other half of the tortilla over the filling, forming a half-moon shape. Press the edges firmly to seal, ensuring there are no gaps.
9. Heat about a half-inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the molotes quesadillas in the skillet, being mindful not to overcrowd the pan. Fry for about 3-4 minutes on each side, until they are golden brown and crispy. The oil should be hot enough so that they cook quickly. Be very careful here, as the oil can splash.
10. Remove the fried molotes quesadillas from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil. This will help them stay crispy.
11. Serve those Molotes hot, and garnish them with your favorite toppings! Salsa, crema, avocado slices, or a sprinkle of queso fresco all work well. It's really up to you.
12. Enjoy your delicious Molotes Quesadillas with Plantains and Black Beans. A delightful taste of Veracruz, right in your own kitchen!