Chorizo Molotes
User Reviews
5
Chorizo Molotes
Description
This recipe combines masa harina and warm water to create a pliable dough typical for Mexican molotes. The filling blends diced baby potatoes sautéed until tender with minced shallot, garlic, and cooked Mexican chorizo, seasoned with salt and pepper. The filling is enclosed in pressed masa dough discs formed using a tortilla press lined with plastic wrap.
Molotes are fried until golden and crisp outside, contrasting the soft, flavorful interior filled with chorizo and seasoned potatoes. The accompanying creamy avocado sauce made from blended avocado, jalapeño, garlic, lime juice, optional sour cream, and seasoning adds a fresh, tangy, and rich note that balances the fried dough and spicy filling.
Garnishes such as crumbled cotija cheese and fresh cilantro leaves provide extra texture and freshness. This recipe yields about 12 molotes, making it suitable for sharing or a hearty snack.
Ingredients
creamy avocado sauce
- 1 avocado large, ripe, peeled and pitted
- ½ jalapeño seeded, chopped
- 1 garlic clove, chopped
- 2 lime juiced
- salt to taste
- black pepper to taste
- 1 tablespoon sour cream optional
- salt to taste
- black pepper to taste
assembly
- 1 cup masa harina
- 1 cup water warm
filing
- 1 ½ tablespoons vegetable oil
- 6 potato baby, finely diced
- 1 shallot minced
- 2 garlic cloves, minced
- 8 ounces Mexican chorizo
- salt to taste
- black pepper to taste
- cooking oil for frying
- cotija cheese optional garnish, crumbled (cotija cheese)|leaves (cilantro
- cilantro optional garnish, crumbled (cotija cheese)|leaves (cilantro
Instructions
- Place all avocado sauce ingredients into a food processor and blend until smooth. Season with salt and pepper. Place plastic wrap directly over the surface of the sauce and refrigerate until ready to use.
- Pour masa and water into a mixing bowl and stir together until mixture is smooth and uniform. Cover with a damp cloth and allow mixture to rest for 10 minutes.
- Place a large skillet over medium heat. Add oil and heat for a minute.
- Add potatoes and sauté for 4 to 5 minutes. Season with salt and pepper.
- Add shallot and garlic and continue to sauté for 3 to 4 minutes.
- Add chorizo and continue to sauté until chorizo has cooked through and potatoes have softened, breaking up the chorizo as much as possible, while cooking.
- Adjust seasonings and remove from heat.
- Taking 2 tablespoons of the masa mixture at a time, roll into golf ball sized balls.
- Line the top and bottom of a tortilla press with plastic wrap and place a masa ball in the center. Press down until a thin, flat disc has formed.
- Fill masa disc with about 1 ½ tablespoons of filling mixture, fold in half and press edges together to create a football shape.
- Fill a tall sided pot with 2 to 3 inches oil and preheat to 350˚F.
- Carefully add a few molotes at a time to the hot oil and fry for 3 to 4 minutes or until browned and cooked through. Transfer to a paper towel lined plate, lightly season with salt and pepper and repeat until all molotes have been fried.
- Plate molotes onto a serving platter and top with crumbled cheese and cilantro leaves, if using. Serve immediately with avocado sauce.
Notes
- The avocado sauce combines jalapeño and lime juice for a creamy, tangy complement to fried molotes.
- Rest the masa mixture covered to soften before shaping the dough.
- Use a tortilla press lined with plastic wrap for easy shaping of the masa balls into discs.
- Garnish with cotija cheese and cilantro for extra flavor and contrast.
- This recipe yields approximately 12 molotes, making it suitable for group servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 464mg | 19% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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