This Oaxacan street food consists of a filling that's wrapped in corn masa and fried. I probably don't need to tell you how heavenly that is, do I? In my version, chorizo, potatoes, and masa make their way onto a stick. It's the perfect party food!
Recipe courtesy of Matt Armendariz
Molotes with Fresh Tomato Salsa
Yield:
Serves 4 to 6
Level:
None
Yield:
Serves 4 to 6
Level:
None

Ingredients

Fresh Tomato Salsa: 
  • 4 Roma tomatoes, quartered
  • 1/2 cup yellow onion, chopped
  • 1 jalapeno, roughly chopped
  • 1 garlic clove
  • 2 tbsp cilantro, roughly chopped
  • 1 tbsp canola oil
  • Salt
Potato Filling:
  • 3 medium russet potatoes, peeled and cut into 3/4-inch cubes
  • 2 tsp vegetable oil
  • 1/4 lb beef chorizo
  • 1/3 cup Monterey Jack cheese,
Masa:
  • 2 cups maseca*
  • 1 tsp salt
  • 3 qt vegetable oil
  • 2 tbsp minced cilantro
  • 2 tbsp crumbled cotija cheese

Directions

Special equipment: 8 (4-inch) bamboo skewers

For the salsa:

Place tomatoes, onion, jalapeno, garlic, and 2 tablespoons water in a blender and blend until smooth. Strain through a sieve.

Pour oil into a medium saucepan over mediumhigh heat. Add tomato mixture and simmer about 5 minutes, or until slightly reduced and thickened. Season with salt. Let cool to room temperature, then refrigerate until ready to serve.

For the filling:

Place potatoes in a large pot and cover completely with water. Season with a pinch of salt. Over high heat, bring to a boil and cook until tender, about 10 minutes. Drain and transfer to a mixing bowl.

In a small skillet over medium-high heat, warm vegetable oil. Saute chorizo 3 to 5 minutes, or until browned, stirring and breaking into pieces. Gently fold chorizo into potatoes. Stir in cheese until just combined. Form mixture into 8 equal balls. Place on a parchment-lined baking sheet and refrigerate at least 30 minutes.

For the masa:

Combine maseca, 1 3/4 cups water, and salt in a large mixing bowl and mix to form a ball. If it's dry and crumbly, add more water. Divide into 8 portions and flatten each into a disc large enough to wrap around 1 potato ball.

Fill a large, heavy pot with vegetable oil and heat to 365degreesF. Fry molotes, 2 at a time, 4 to 6 minutes, or until a light golden brown. Drain on paper towels and insert sticks. Top with cilantro and cotija cheese and serve with salsa.

Cook's Note

*Maseca is corn flour that's been treated with lime.

IDEAS YOU'LL LOVE

Fried Peach Pie

Recipe courtesy of Hedy Goldsmith

Frozen S'Mores Pop Chocolate Semifreddo

Recipe courtesy of Zac Young

Watermelon Martinis

Recipe courtesy of Bobby Flay

Pretzel Peach Jell-O Pie

Recipe courtesy of Victoria Belanger

Giant Mint Chocolate Chip Ice Cream Sandwiches

Recipe courtesy of Claudia Sidoti

Dragon Fruit Shake

Recipe courtesy of Luke Nguyen

Watermelon Vodka Gazpacho

Recipe courtesy of Alexandra Raij

Darryl's Ginger Ale

Alpine Martini

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here