Molotes are a fried corn dough stuffed with potato and chorizo. Garnishes can include salsa, lettuce or cabbage, cotija cheese, onion and Mexican crema. Skies the limit on the possibilities when it comes to the filling and the presentation in the end.
Molotes! El Video!
But seriously, what are molotes?
Molotes, popular in Hidalgo, are prepared with masa for tortillas. The dough can be prepared with mashed plantains as well. The masa is shaped, flattened, filled and then shaped to resemble a tiny torpedo! Shapes will vary too! It is deep fried until crispy and golden. It is then garnished with salsa, lettuce (or cabbage), onion, cotija cheese and Mexican crema! The shape and garnishes will vary from one cook to the next. Remember, you are the boss in your cocina!
Yes! You had me at corn masa!
I cannot remember the day that I did not love fried corn masa! My dad, Ramiro used to prepare nixtamal in his small garage shop to test the tortilla machinery back in the day. Once the fresh ground masa would come out of the machinery, he would test it. Sometimes we prepared tortillas or gorditas. My favorite was when he would prepare churritos de maize fried! Some fresh lime juice, hot sauce and chile de arbol powder with salt and it was the perfect antojito!
Not stating pre grated cheese is bad, but…
I confess that as of late I have been purchasing grated cotija cheese for my recipes. It’s quick and convenient! When I decided to prepare this recipe, I said, no! I purchased a block of cotija cheese so it would be freshly grated. What a difference in the look, texture and flavor. So tasty!
PS, I used dried morita peppers in the toasted salsa instead of chile de arbol. That’s why it looks different in the video
Molotes!
Equipment
- skillet
- Saucepan
- potato smasher
Ingredients
- 1 lb potatoes peeled
- 1/2 lb Longaniza or chorizo
- 1 c chihuahua cheese shredded
- Light salt and pepper
Corn Masa
- 2 c masa harina
- 1 3/4 c hot water mixed with 1/2 to salt
- 1/2 tsp. salt, optional
- 4 cups vegetable oil for frying
Garnish
- Your favorite salsas see links on the post
- 3 c Cabbage or lettuce finely shredded
- 1/2 c Onion
- 3/4 c Cotija cheese
- 1/2 c Mexican crema
Instructions
- Peel and wash the potatoes. At medium heat, cook covered in water at a steady simmer until potatoes are fork tender.
- While the potatoes cook, cook the longaniza at medium heat in a skillet for 10-13 minutes. Drain out any excess grease. Add the cooked potatoes to the longaniza. Use a potato smasher to mash all of the potatoes. Season lightly with salt and pepper. Fold in the shredded chihuahua cheese. Set it aside.
- In a bowl combine the corn masa flour with salt. Gradually mix in 1 1/3 cups of water. Knead for several minutes. Mix in little at a time the remaining water until a soft dough forms. If you can roll a masa ball then flatten it with no cracked edges, then it is fully hydrated. If it cracks, mix in a little more water. Roll 12 equal corn masa balls. Cover well and set aside.
- In a medium size saucepan, preheat the vegetable oil at medium heat. You are looking for a temperature of at least 375 degrees.
- Take one masa ball and using the palms of your hands flatten it as if you were preparing gorditas. You should end up with a slightly thick 3-3 1/4-inch disc. Fill with 2 1/2 tbsps. of potato filling. Fold over like a taco and seal the edges. Tuck the ends under and gently roll the molote in the palms of your hands. Repeat!
- Fry 4 molotes at a time for about 8 minutes or until light golden brown in color. If you like them a little darker, leave them for 2 more minutes. Drain onto a plate with paper towels.
- Plate 3 molotes per serving. I slice them down the center before garnishing with salsa. Top with cabbage, onion, cotija cheese and Mexican crema. To reheat molotes I would suggest a shallow fry or an air fryer for 6-8 minutes.
Notes
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Another delicious sounding recipe. Can’t wait to try it.
Thanks Daryl!