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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Masa Harina » Masa Harina Recipes » Molotes

Molotes

October 3, 20251 Comment

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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.

plated molotes

Molotes! El Video!

plated molotes

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!

collage of assembling molotes

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!

filled molotes before frying

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!

cotija cheese grated
garnishes of cotija cheese, cabbage, onion, salsas and mexican crema
Tomatillo Avocado Salsa-The Green Sauce!
frying the molotes

PS, I used dried morita peppers in the toasted salsa instead of chile de arbol. That’s why it looks different in the video

Toasted Chile de Arbol-Tomatillo Salsa
molotes after being fried
molotes plated

Molotes!

Fried corn masa stuffed with potato, longaniza(chorizo) and cheese
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Course: Main Course
Cuisine: Mexican
Prep Time: 50 minutes minutes
Cook Time: 55 minutes minutes
Servings: 12 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

I use baby white potatoes for this recipe. Use your favorite potato. Prep the molotes filling and masa a day ahead. Let the masa and filling come to room temperature so it is more manageable.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Antojitos, Appetizers~Botanas, Masa Harina, Masa Harina Recipes, Mexican Chorizo Tagged With: antojitos, Corn Masa, Masa Harina, Molotes

Previous Post: « Chicharron al Albañil

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Comments

  1. daryl

    October 3, 2025 at 9:28 pm

    Another delicious sounding recipe. Can’t wait to try it.

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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