Jul 09 2026
Restaurants›Rocio's Mexican Kitchen›Molotes Recipe

Molotes Recipe

Inspired by Rocio's Mexican Kitchen
Time1h 30m
Serves4

stuffed MOLOTES with chorizo & OAXAQUEÑOS potato

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Ingredients

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Dough

Filling

Frying

Method

Dough preparation

  1. 1

    Make masa dough

    In a large bowl, combine masa harina and salt. Gradually whisk in warm water until a smooth, pliable dough forms. If the dough feels dry, drizzle in a little more water, a teaspoon at a time. Let rest covered for 10 minutes.

Filling preparation

  1. 2

    Cook chorizo with aromatics

    In a skillet over medium heat, add olive oil. Sauté diced onion until translucent (about 3 minutes). Add minced garlic and cook 1 minute more. Crumble in chorizo and cook until browned and fat renders, 6–8 minutes. Remove from heat and set aside.

  2. 3

    Prepare potatoes

    In a pot, cover potatoes with salted water and boil until fork-tender, 12–15 minutes. Drain and mash until smooth with a fork or ricer.

  3. 4

    Finish filling

    In a large bowl, fold the mashed potatoes with shredded Queso Oaxaca. Add the chorizo mixture, and season the filling with salt and pepper to taste. Mix until well combined and let cool slightly so it won’t melt the dough.

Assemble molotes

  1. 5

    Shape dough and fill

    Divide the masa dough into 8–10 equal portions. Roll each portion into an oval about 1/4 inch thick. Place a line of filling along the center of the oval.

  2. 6

    Seal and form

    Fold the dough over the filling to form a tight cylindrical shape. Pinch and seal the edges with a damp fingertip to prevent leaks.

Frying and serving

  1. 7

    Fry molotes

    In a deep pan or skillet, heat vegetable oil to 350°F (175°C). Fry molotes in batches until golden and crisp, about 3–4 minutes per side. Transfer to paper towels to drain.

  2. 8

    Serve

    Serve hot with your choice of accompaniments such as salsa, crema, avocado, and lime wedges.

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