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A close up of chorizo molotes with lime wedges and sauce on the side.
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5 from 9 votes

Chorizo Molotes

Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 320kcal
Author: Teri & Jenny

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

Nutrition

Calories: 320kcal | Carbohydrates: 31g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 464mg | Potassium: 485mg | Fiber: 5g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 3mg