Molotes

One of Oaxaca’s most traditional snacks, molotes are the golden masa boats of the state’s street stalls and fiestas. Fresh masa is shaped around a savory filling of potato and chorizo, then fried until crackling and crisp, and finished with crema, salsa, and a drift of quesillo. They are the kind of thing you order three of and immediately wish you had ordered six.

Why this recipe works: Molotes are forgiving and fun to make at home. The masa is simply fresh corn masa (or masa harina) kneaded with a little salt and lard, flattened into ovals, filled, and sealed — then fried until the outside shatters and the inside stays soft and steamy. The potato-and-chorizo filling is classic, but the shape is what makes it a molote: an elongated oval, more canoe than empanada.

Key ingredients

• Fresh masa or masa harina: if using masa harina, mix it with warm water and a pinch of salt until it forms a smooth, pliable dough.
• Potatoes and chorizo: the classic filling — boil the potatoes, crumble and crisp the chorizo, then mash them together so the filling holds.
• Quesillo or Oaxaca cheese: shredded and tucked into the filling for that signature stretchy pull.
• Crema and salsa: the finish — a spoonful of crema, your favorite red or green salsa, and crumbled cheese on top.

Shaping and frying tips

Keep a small bowl of water beside you while shaping — wet hands make the masa much easier to handle. Press each ball into an oval about 1/4-inch thick, mound the filling down the center, and fold the edges over, pinching to seal like a calzone. Fry in oil at 350°F until deeply golden on both sides, about 4 to 5 minutes total, and drain on paper towels. The sealed edges must be tight or the filling will escape into the oil.

Variations and serving

Swap the potato-chorizo filling for tinga de pollo, black beans and cheese, or sautéed mushrooms. Molotes are a party food — serve them warm with crema, crumbled cheese, and a bright salsa roja or salsa verde. They are best eaten fresh, but you can freeze the assembled, uncooked molotes and fry them straight from the freezer, adding a minute or two to the cooking time.

Oaxacan recipes →