Molotes with Fresh Tomato Salsa
This Oaxacan street food consists of a filling wrapped in corn masa and fried. My version features chorizo, potatoes, and masa on a stick – perfect party food!
This Oaxacan street food consists of a filling wrapped in corn masa and fried. My version features chorizo, potatoes, and masa on a stick – perfect party food!
- 1 tsp salt
- salt
- 2 tsp vegetable oil
- for the salsa:
- 1/2 cup yellow onion chopped
- 1 tbsp canola oil
- 1 clove
- 4 roma tomatoes quartered
- 1 jalapeno roughly chopped
- 2 tbsp cilantro roughly chopped
- 3 medium russet potatoes, peeled and cut into 3/4-inch cub
- 1/4 lb beef chorizo
- 1/3 cup monterey jack cheese
- 2 cups maseca*
- 3 qt vegetable oil
- 2 tbsp minced cilantro
- 2 tbsp crumbled cotija cheese
- Carbohydrate 7.1197869026172 g
- Cholesterol 9.79 mg
- Fat 499.330015809628 g
- Fiber 1.96270423279485 g
- Protein 4.06193000018555 g
- Saturated Fat 38.6539345528221 g
- Serving Size 1 1 Serving (683g)
- Sodium 66.0040833340085 mg
- Sugar 5.15708266982235 g
- Trans Fat 6.29161192204501 g
- Calories 4455 calories
Step-by-step
- 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 medium-high 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.
- 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.
- 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 365 degrees F. 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.
My Oaxacan Adventure: Molotes and More
As a busy professional, finding time to cook can be a challenge. But I've always loved exploring different cuisines, and recently, I've been obsessed with the vibrant flavors of Oaxaca, Mexico. One of my favorite discoveries? Molotes! These little fried pockets of deliciousness are a staple of Oaxacan street food, and they're surprisingly easy to make at home. Forget complicated recipes and time-consuming preparations; these molotes are perfect for a quick weeknight dinner or a fun weekend party. The crispy exterior gives way to a warm, savory filling, and the fresh tomato salsa adds a bright, zesty kick. Honestly, they're addictive!
The beauty of molotes lies in their adaptability. The filling is incredibly versatile; you can easily experiment with different types of cheese, meats, or vegetables to create your own unique variations. I love the classic combination of chorizo and potatoes, but you could also try adding black beans, mushrooms, or even some leftover roasted vegetables. The possibilities are endless! The process of making the molotes itself is wonderfully therapeutic. There's something deeply satisfying about shaping the masa, carefully wrapping the filling, and then watching them turn golden brown in the hot oil. It's a bit like a culinary meditation, a moment of quiet amidst the chaos of daily life. And the best part? The end result is a delicious treat that will impress your friends and family.
Beyond the molotes themselves, I found the experience of making this dish to be a mini-vacation. The aromas of the spices, the vibrant colors of the ingredients—it transported me right to a bustling Oaxacan market. I highly recommend incorporating this recipe into your repertoire, whether you're a seasoned home cook or just starting out. It's a fantastic way to introduce yourself to the vibrant flavors of Mexican cuisine without the intimidation of complicated recipes. Plus, it's a fantastic crowd-pleaser – perfect for game days, casual get-togethers, or even just a satisfying weeknight meal. Trust me; you won't regret it.
Tips for Success:
- Don't overfill the molotes: Too much filling can cause them to burst during frying.
- Work quickly: Once you've formed the masa discs, fill and fry them promptly to prevent them from drying out.
- Adjust the spice level: If you prefer a milder salsa, reduce the amount of jalapeno.
- Get creative with fillings: Experiment with different cheeses, meats, and vegetables to find your perfect combination.
- Serve immediately: Molotes are best enjoyed fresh and hot.
Making molotes is more than just cooking; it’s a journey. It's a chance to connect with a culture rich in tradition and flavor. So, gather your ingredients, put on some festive music, and get ready for a culinary adventure right in your own kitchen. The taste of Oaxaca awaits!
