Molote Recipe

Aromatics and fats

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 cloves garlic, minced, and 1 finely chopped jalapeño; sauté 1–2 minutes until fragrant.

Stir in 1 cup heavy cream and 0.5 cup whole milk; bring to a gentle simmer, whisking to combine.

Reduce heat to low and gradually add 2 cups shredded cheese blend, stirring constantly until melted and smooth. Add 2 tablespoons cream cheese and continue to melt until fully incorporated.

Whisk in the cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons water) and simmer 1–2 minutes until the fondue thickens slightly.

Season with 0.5 teaspoon smoked paprika, 0.25 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Taste and adjust seasoning as needed.

Keep the fondue warm over very low heat, stirring occasionally. If it thickens too much, whisk in a splash of milk to reach desired consistency.

Cook chorizo

In a skillet over medium-high heat, cook 6 oz crumbled Mexican chorizo until browned and cooked through, about 4–6 minutes. Drain excess fat.

If using chorizo, fold the cooked chorizo into the warm fondue and simmer 1–2 minutes to meld flavors.

Sauté vegetables

In a separate skillet, heat 1 tablespoon olive oil over medium heat. Sauté mushrooms, peppers, and onion until tender and lightly caramelized, about 6–8 minutes.

If using vegetables, fold them into the fondue and simmer 1–2 minutes to combine flavors.

Arrange dipping accompaniments on a platter: crusty bread cubes, tortilla chips, carrot sticks, celery sticks, and cucumber rounds.

Transfer the warm MOLOTE fondue to a fondue pot or warm serving bowl. Keep it at a gentle simmer over low heat for dipping.

Serve immediately with fondue forks or skewers for dipping.