Instructions

1. In a large bowl, combine the masa harina, water, and salt. Mix until a smooth dough forms. If the dough is too dry, add more water, 1 tablespoon at a time.
2. Divide the dough into small balls, roughly the size of a golf ball.
3. On a clean surface, flatten each ball into a disc about 1/4 inch thick using your hands or a tortilla press.
4. Place a generous spoonful of refried beans and a sprinkle of crumbled queso fresco in the center of each disc.
5. Carefully fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for extra security.
6. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.
7. Once the oil is hot, carefully place the molotes in the skillet, frying them until they turn golden brown and crispy, about 2-3 minutes per side.
8. Remove the molotes from the skillet and drain them on paper towels to remove excess oil.
9. Serve warm with your favorite salsa for dipping.