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
Serves 4 to 6
Serves 4 to 6


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,
  • 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

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.

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