I only had molotes for the first time recently. I know, living in Southern California, I really can’t believe it! They were incredibly good! The molotes were perfectly fried, the masa on the outside wasn’t too thick or thin and the filling was simple, but packed with flavor. It was served with a creamy avocado dipping sauce that was perfectly mild and totally went well together.
I was really excited about the molotes we had so I had to come home and attempt to recreate my own version for you guys. This is a great recipe because these guys freeze so well, so you can make a big batch of these guys and then freeze them, pre-fried, then you can pull them out whenever you want a tasty app. I know frying can be a drag, but these guys really can’t be baked, you won’t get the light and crispy shell of masa if you try to bake these lil guys. They’re really good though and worth a try for sure! Enjoy! xx, Jenny
Here are some other appetizer recipes we think you will like:
Chorizo Molotes
INGREDIENTS
creamy avocado sauce
- 1 large, ripe avocado, peeled and pitted
- ½ jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 2 limes, juiced
- Salt and pepper to taste
- 1 tablespoon sour cream optional
- Salt and pepper to taste
assembly
- 1 cup masa harina
- 1 cup warm water
filing
- 1 ½ tablespoons vegetable oil
- 6 baby potatoes, finely diced
- 1 shallot, minced
- 2 garlic cloves, minced
- 8 ounces Mexican-style chorizo
- salt and pepper to taste
- oil for frying
- Crumbled cotija and cilantro leaves optional garnish
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
- *Makes 12 Molotes
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molotes are originally an indigenous food from the americas. i grew up making this n my tribe in blackfoot its not mexican.
It is Mexican. It originated from Puebla, Mexico.
This recipe was great and a hit with my family! When I first had molotes, I was backpacking through southern Mexico and the molotes I had were made of plantains. The plantain molotes are just beautiful. I decided to give these molotes a try and they were entirely worth it!
Recipe testing for my son who is studying to be a chef. He has been chosen to cook for some VIPs in November and wants to feature his Mexican heritage. He came across your recipe. Amazing! I cooked just the filling tonight for my first test run using Reynaldo chorizo. So good.
Two things why I clicked this post. One is because I like Chorizo and two is because I have not tried making Molotes and this made me curious. It’s a new recipe for me and honestly, am excited to make this, Jenny and Teri! From the looks of it, this is somewhat similar to an empanada recipe sans the rolled up sides. Do you think using Spanish chorizo or pepperoni would serve this recipe justice? Thanks for your thoughts!
I think using finely diced Spanish chorizo or pepperoni would be just fine! The flavors would be a little different, but I’m sure just as delicious! Thanks for stopping by! :)
Love these! I’ve enjoyed them a few different times and I agree, they’re pretty simple yet PACKED with flavor. Nicely done! Making them again very soon.
Oh yay! I actually hadn’t even heard of these until a had them about a month or so ago!
I’ve never heard of these either, but love chorizo in any recipe, like as you note too that these molotes aren’t especially thick and appreciate that since tamales (which these remind me of) can sometimes be too thick for my taste, so thank you for this recipe!
I grew up in So Cal and have never heard of these. How did I miss out??
Mmmmm…there’s a batch of chorizo sitting in my fridge right now just waiting for a recipe like this. Can’t wait to try them!