Molotes!
Fried corn masa stuffed with potato, longaniza(chorizo) and cheese
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.