Скачать или смотреть Breaking Bread - Episode 1: Molotes with Luis Cabral

Welcome to the very first episode of Breaking Bread, a cooking show celebrating the stories of
newcomers in Chilliwack, BC—one of Canada’s fastest-growing and most diverse cities. Each
episode, host Mark Hart chats with a guest about their immigration journey while they cook or
bake a dish from home, showcasing the unifying power of food.
In this episode, we meet Luis Cabral de Luna, co-founder of Rise Baking Lab, who moved from
Mexico to Canada as a child. Hear how frequent moves during his childhood shaped his life and
continue to influence him today. Together, we prepare Molotes, a traditional street food from his
hometown of Puebla. Through Luis’s personal story, we gain insight into the complexities of
childhood immigration—and celebrate the rich diversity growing right here in Chilliwack.
Breaking Bread is co-produced by Rise Baking Lab and the Chilliwack Local Immigration
Partnership. Special thanks to Chilliwack Community Services for their support.
• Host: Mark Hart
• Guest: Luis Cabral (Rise Baking Lab)
• Video & Editing: Kael Gough-Johnson, Punch Productions
If you enjoyed this episode, please like, share, and subscribe to discover more newcomer stories,
one dish at a time!
Recipe:
Mexican Molotes Recipe (Makes 8 Molotes)
Ingredients:
• 155 g Masa Harina (Maseca/Corn Flour, Nixtamalized)
• 240 g Water
• 5 g Salt
• Canola oil for deep frying (enough to fill a deep frying pot)
• 100 g shredded cheese (Oaxaca or any melty cheese)
• 100 g refried beans
Instructions:
1. Prepare the Dough:
• In a mixing bowl, combine 155 g of Masa Harina, 240 g of water, and 5 g of salt.
• Mix thoroughly with a Danish whisk or by hand until it forms a smooth dough.
• Cover the dough with plastic wrap, pressing the wrap directly onto the surface.
• Let it rest in the refrigerator for 20 minutes.
2. Prepare the Filling:

• Shred the cheese, warm the refried beans, and cook the chorizo, keeping them ready for
assembly.
3. Form the Molotes:
• Divide the dough into 8 portions, each weighing 50 g, and roll each portion into a ball.
• Preheat your oil to 350-375°F (175-190°C) in a deep frying pot.
4. Press the Dough:
• Place a sheet of plastic wrap on the bottom of a tortilla press, then set one masa ball on top.
• Cover with another sheet of plastic wrap and gently press down until you achieve a thin,
circular shape.
5. Add the Filling:
• Remove the top layer of plastic wrap and place a spoonful of beans, cheese, and chorizo in the
center.
• Using the bottom plastic wrap, fold the molote over to form a half-moon shape, sealing the
edges with your fingers.
6. Fry the Molotes:
• Gently remove the molote from the plastic wrap and carefully place it into the hot oil.
• Fry for 5-7 minutes or until golden brown, turning occasionally for even cooking.
7. Serve:
• Once fried, remove the molotes from the oil and place them on a paper towel to drain excess
oil.
• Serve hot with salsa and Mexican crema.
Salsa Roja Recipe
Ingredients:
• 3 large Roma tomatoes
• ¼ large yellow onion
• 3 jalapeños (mild-medium heat) or 5 jalapeños (for hot salsa)
• 3-4 garlic cloves
• A handful of fresh cilantro
• Juice of 1 lime
• 50 g olive oil
• Salt and pepper to taste
Instructions:
1. Char the Vegetables:
• Over your stovetop or on a grill, char the tomatoes, onion, garlic, and jalapeños until the skin is
blackened and blistered.
2. Blend the Ingredients:
• In a food processor, add the charred tomatoes, onion, garlic, jalapeños (seeds in for heat),
cilantro, lime juice, olive oil, and salt and pepper.
• Pulse until you reach your desired consistency. For a smooth salsa, pulse until fully blended.
3. Simmer the Salsa:
• In a small saucepot, heat some olive oil over medium heat.
• Add the salsa and bring it to a simmer, whisking continuously. Let it simmer for 5-8 minutes
until it turns a rich, dark red color, serve hot or cold.