Recipe courtesy of Matt Armendariz

Molotes with Fresh Tomato Salsa

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!
  • Yield: Serves 4 to 6
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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


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,


2 cups maseca*

1 tsp salt

3 qt vegetable oil

2 tbsp minced cilantro

2 tbsp crumbled cotija cheese

For the salsa:


Special equipment:
8 (4-inch) bamboo skewers
  1. Place tomatoes, onion, jalapeno, garlic, and 2 tablespoons water in a blender and blend until smooth. Strain through a sieve.
  2. 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.
  3. For the filling:
  4. 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.
  5. 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.
  6. For the masa:
  7. 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.
  8. 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.