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
Print
Molotes with Fresh Tomato Salsa
Yield:
Serves 4 to 6
Yield:
Serves 4 to 6

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
  • For the salsa:

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoë François

The Painkiller Cocktail

Recipe courtesy of Soggy Dollar Bar

Tequila Lemonade

Recipe courtesy of Chuck Hughes

Cucumber Jalapeno Margarita

Recipe courtesy of Michael Symon

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here