Imagine a lively gathering where the smell of savory spices fills the air. Friends and family huddle around tables, plates piled high with steaming, mouth-watering treats. Chorizo molotes are center stage, ready to steal the show.
What pairs fabulously with these little pockets of joy? A fresh side salad or tangy salsa can brighten up every bite, and don’t forget a chilled drink—perhaps a classic margarita or a refreshing agua fresca. Trust me, you won’t regret it.
As a devoted food enthusiast and seasoned recipe writer, I can confidently say that this dish whispers comfort and warmth. These stuffed corn tortillas are not just a meal; they tell a story of rich flavors and family traditions.
In Mexico, where chorizo reigns supreme, making molotes is an expression of love. Chorizo molotes bring a playful twist to the classic version of the dish, allowing you to indulge in crispy, hand-held bites filled with delicious filling. Join me as we dive into this recipe filled with personality and flavor.
What is Chorizo Molotes?
Chorizo molotes are deep-fried corn tortillas stuffed with a mixture of chorizo, potatoes, or cheese. They originate from Mexican cuisine, particularly found in regions like Oaxaca.
The dough is made from masa—a dough made from finely ground corn. Preparing this dish combines traditional techniques with modern flair, yielding results that delight the senses.
The Flavor Profile
The flavor profile of chorizo molotes can be described as a wonderful balance of smoky, spicy, and savory notes.
The chorizo adds a rich depth to the dish, while the corn masa provides a subtle sweetness. When fried, the exteriors gain a golden crispness that contrasts perfectly with the fluffy interior.
Occasionally, a drizzle of fresh lime juice and a sprinkling of fresh cilantro on top elevate the dish further. The interplay of flavors makes each bite a delightful experience.
You will also like the following Lunch and Dinner recipes!
- Simple Cheesy Skillet Hash Browns And Eggs
- Oven Baked Chicken Thighs Recipe
- Mini Swedish Meatballs With Mashed Potatoes
What Makes This Recipe Different?
This chorizo molotes recipe stands out for several reasons. First, it plays with textures—crispy outside and tender inside. Secondly, the use of smoked paprika adds a layer of complexity that elevates the usual flavor profile. Finally, by incorporating chillies or additional spices, you can customize these molotes to suit your heat preference.
By taking the time to prepare the filling from scratch, you’ll taste the difference. Plus, it’s always satisfying to create your food, bringing together family and friends to cherish shared moments.
Ingredients You Will Need
To whip up these delicious chorizo molotes, gather the following ingredients:
- 250g finely ground cornmeal (plus extra for dusting)
- ½ teaspoon baking soda (for a subtle tang)
- 250g all-purpose flour
- 1 teaspoon smoked paprika (for that mild smoky depth)
- 75g chilled butter or lard, cut into small pieces
- 1 teaspoon sea salt (to enhance overall flavor)
- 300g chorizo, casings removed and crumbled
- 250g potatoes, peeled and boiled until tender
- Vegetable oil, for frying
- Fresh lime and cilantro, for garnishing
- Olive oil
- 75g sharp mature cheddar, coarsely grated
- 1 baking potato (approx. 250g), cooked whole (boiled for 30 minutes or microwaved for 4–5 minutes), then cooled
- 3 liters of neutral vegetable oil, suitable for deep frying
- 2 garlic cloves, minced (added for aroma and depth)
- 1 x 31g bunch fresh coriander, roughly chopped
- ½ teaspoon smoked paprika, for extra smoky warmth (added for flavor layering)
- 1 x 125g buffalo mozzarella ball, drained and cut into small 7mm chunks
- 250g Spanish-style mini cooking chorizo, casing removed and finely diced
- 4 spring onions, finely sliced
- 75g creamy feta cheese, gently crumbled
Step-by-Step Directions
Let’s roll up those sleeves and start cooking!
Step 1: Prepare the Filling
In a medium skillet over medium heat, cook the chorizo until browned. Stir it occasionally for even cooking. Once browned, add the boiled potatoes, mashing them together with the chorizo until well combined. Season with a pinch of salt. Remove from heat and let cool.
Step 2: Make the Dough
In a large bowl, mix together the cornmeal, all-purpose flour, baking soda, smoked paprika, and sea salt. Gradually incorporate the chilled butter or lard. Use your fingers to rub the fat into the dry ingredients until crumbly. Add water, a little at a time, until a soft dough forms.
Step 3: Forming the Molotes
Take a small ball of dough (about the size of a golf ball) and press it flat using your palms. Place a spoonful of the chorizo and potato filling in the center. Fold the dough over to enclose the filling and shape it into a half-moon or oval. Pinch the edges to seal and prevent any filling from escaping.
Step 4: Fry the Molotes
Heat vegetable oil in a large deep pot over medium-high heat. Once hot, carefully drop in the filled molotes. Fry them in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels.
Step 5: Serve with Style
Serve the molotes piping hot garnished with fresh lime wedges and chopped cilantro. They are best enjoyed right away, either on their own or accompanied by salsa or guacamole.
Tips for Making Chorizo Molotes
- Use Quality Chorizo: Go for fresh chorizo instead of dried, as it provides more flavor and moisture.
- Prevent Soggy Dough: Ensure that your oil is hot enough before adding the molotes. This helps create a crisp texture.
- Get Creative with Fillings: Experiment with different fillings such as cheese, beans, or veggies for variety.
- Keep the Dough Covered: While working, cover the unused dough with a damp cloth to prevent it from drying out.
- Fry in Batches: Don’t overcrowd the pot; frying in small batches ensures even cooking and crispy results.
Nutrition Information
Chorizo molotes are a delightful treat but can also be quite indulgent. Here’s a rough estimate of the nutritional values for one serving (two molotes):
Of course, values may vary depending on the specifics of your filling and cooking methods. As always, keep an eye on portion sizes.
How Can I Store This Chorizo Molotes Recipe?
If you have leftovers (which I hope you do), let the molotes cool completely. Place them in an airtight container and store them in the refrigerator. They’ll be good for about 3 days. When ready to enjoy again, simply reheat them in an oven for the best crispness, or toss them in an air fryer for a few minutes.
Substitute Options for Ingredients
Don’t fret if you’re missing an ingredient! Here are some alternatives to execute this recipe seamlessly:
- Chorizo: If you can’t find chorizo, Mexican sausage or ground pork with spices can work in a pinch.
- Potatoes: No potatoes? Grab sweet potatoes or zucchini, which you can sauté until soft.
- Cornmeal: In case cornmeal is out of reach, use masa harina which is specifically for tortillas.
- Butter or Lard: Olive oil might work too. For vegan options, go for coconut oil or avocado oil instead.
Chorizo Molotes Recipe
Equipment
- Oven
- Mixing bowl
- Spatula
Ingredients
- 250 g finely ground cornmeal plus extra for dusting
- ½ teaspoon baking soda for a subtle tang
- 250 g all-purpose flour
- 1 teaspoon smoked paprika for that mild smoky depth
- 75 g chilled butter or lard cut into small pieces
- 1 teaspoon sea salt to enhance overall flavor
- 300 g chorizo casings removed and crumbled
- 250 g potatoes peeled and boiled until tender
- Vegetable oil for frying
- Fresh lime and cilantro for garnishing
- Olive oil
- 75 g sharp mature cheddar coarsely grated
- 1 baking potato approx. 250g, cooked whole (boiled for 30 minutes or microwaved for 4–5 minutes), then cooled
- 3 liters of neutral vegetable oil suitable for deep frying
- 2 garlic cloves minced (added for aroma and depth)
- 1 x 31g bunch fresh coriander roughly chopped
- ½ teaspoon smoked paprika for extra smoky warmth (added for flavor layering)
- 1 x 125g buffalo mozzarella ball drained and cut into small 7mm chunks
- 250 g Spanish-style mini cooking chorizo casing removed and finely diced
- 4 spring onions finely sliced
- 75 g creamy feta cheese gently crumbled
Instructions
Step 1: Prepare the Filling
- In a medium skillet over medium heat, cook the chorizo until browned. Stir it occasionally for even cooking. Once browned, add the boiled potatoes, mashing them together with the chorizo until well combined. Season with a pinch of salt. Remove from heat and let cool.
Step 2: Make the Dough
- In a large bowl, mix together the cornmeal, all-purpose flour, baking soda, smoked paprika, and sea salt. Gradually incorporate the chilled butter or lard. Use your fingers to rub the fat into the dry ingredients until crumbly. Add water, a little at a time, until a soft dough forms.
Step 3: Forming the Molotes
- Take a small ball of dough (about the size of a golf ball) and press it flat using your palms. Place a spoonful of the chorizo and potato filling in the center. Fold the dough over to enclose the filling and shape it into a half-moon or oval. Pinch the edges to seal and prevent any filling from escaping.
Step 4: Fry the Molotes
- Heat vegetable oil in a large deep pot over medium-high heat. Once hot, carefully drop in the filled molotes. Fry them in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels.
Step 5: Serve with Style
- Serve the molotes piping hot garnished with fresh lime wedges and chopped cilantro. They are best enjoyed right away, either on their own or accompanied by salsa or guacamole.
Notes
- Use Quality Chorizo: Go for fresh chorizo instead of dried, as it provides more flavor and moisture.
- Prevent Soggy Dough: Ensure that your oil is hot enough before adding the molotes. This helps create a crisp texture.
- Get Creative with Fillings: Experiment with different fillings such as cheese, beans, or veggies for variety.
- Keep the Dough Covered: While working, cover the unused dough with a damp cloth to prevent it from drying out.
- Fry in Batches: Don’t overcrowd the pot; frying in small batches ensures even cooking and crispy results.
Nutrition
Frequently Asked Questions
Can I freeze chorizo molotes?
Yes! Prepare them, then freeze before frying. Place them on a baking sheet to freeze individually. Once frozen, pack them in a freezer bag. Fry them from frozen when you’re ready.
What’s the best way to serve molotes?
The beauty of molotes lies in their versatility. Serve them with salsa, guacamole, fresh vegetables, or even a tangy yogurt sauce for a flavor bomb.
Can I bake these instead of frying?
Absolutely! Brush with oil and bake at 375°F (190°C) for about 20 minutes or until golden and crispy, flipping halfway through.
What are some delicious side dishes that work well with molotes?
Pairing them with a vibrant corn salad, flavorful rice, or even a classic bean dish would make a fantastic complement.
Do I need to use smoked paprika?
While smoked paprika infuses a unique flavor, you can use regular paprika or omit it altogether. Just know that it will slightly alter the flavor profile.
Conclusion
Chorizo molotes bring together family, friends, and flavors to create a memorable dish that resonates with love and tradition. The process of making these delightful pockets of joy is an adventure worth pursuing. It’s not just about eating; it’s the laughter, the cooking, and finally, the satisfaction of digging in.
So, dust off those aprons, gather your loved ones, and jump into the joy of creating this dish. There’s something truly spectacular about sharing food, especially one with such a rich story. Once you try these chorizo molotes, you’ll find them popping up at every gathering. Happy cooking!