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Molotes Poblanos

Serves 4 to 6 Appetizer meat, Appetizers

Molotes Poblanos

Molotes Poblanos, a staple from the kitchens of Puebla, are a beloved part of everyday cooking in the region. Known for their inviting aroma, these golden, fried masa pockets are often the centerpiece that draws family and friends to the table. Traditionally filled with savory ingredients, this home-cooked version embodies the warmth and generosity of a Pueblan family meal, capturing the essence of its origins.

With each bite, expect a satisfying crunch from the masa shell, giving way to the spicy richness of Mexican chorizo. The balance of tangy salsa verde and creamy crema mexicana complements the filling, while crumbled queso fresco adds a touch of mild saltiness. These molotes are best enjoyed hot, allowing the flavors and textures to meld together perfectly, creating a delightful sensory experience.

Ingredients

  • 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
  • 400 g (14 oz)Mexican chorizo — cooked with 3 boiled potatoes, mashed
  • 1 cupsalsa verde
  • 1 cupcrema mexicana
  • 150 g (5 oz)queso fresco — crumbled
  • 4 cupsneutral oil — for deep frying
  • 1 tspfine salt

Method

  1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, a little at a time, kneading the mixture with your hands until the dough is soft and smooth. The dough should feel pliable and not sticky, similar to the texture of playdough.
  2. Divide the masa into golf ball-sized portions. Take each portion and flatten it slightly in your palm, then use your fingers to press and shape it into a small disk with a slight border around the edge. This border will help hold the fillings later.
  3. Heat a comal or a large skillet over medium-high heat. Place the shaped masa disks onto the hot surface and cook until the bottoms develop light brown speckles and the masa is set, about 2-3 minutes per side. The disks should be firm enough to hold their shape but still soft to the touch.
  4. In a separate pan, cook 400 g (14 oz) of Mexican chorizo over medium heat until it is browned and fully cooked, breaking it up with a spatula as it cooks. The chorizo should be crumbly and release its flavorful oils.
  5. Once the masa disks are cooked, carefully fill each one with a spoonful of the cooked chorizo, a sprinkle of crumbled queso fresco, and a drizzle of salsa verde. The fillings should be generous but not overflowing.
  6. In a deep skillet, heat 4 cups of neutral oil over medium-high heat. Once the oil is hot, gently lower the filled masa disks into the oil, frying them until they are golden brown and crispy on the outside, about 2-3 minutes per side. The oil should sizzle when the molotes are added.
  7. Remove the fried molotes from the oil and let them drain briefly on a paper towel-lined plate to remove excess oil.
  8. To serve, top each molote with a dollop of crema mexicana, a sprinkle of crumbled queso fresco, and a spoonful of salsa verde. Finish with a garnish of fresh lettuce, thinly sliced onion, and chopped cilantro. Serve immediately while the molotes are hot and crisp.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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