Appetizer: Mexico – Tlaxcala, Central Mexico – Molotes Tlaxcaltecas (Molotes from Tlaxcala)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 to 1 1/2 cups (300–360 ml) warm water
- 1/2 tsp (3 g) fine salt, plus more to taste
- 2 tbsp (30 ml) lard or vegetable shortening
- 2 medium russet potatoes, approx. 1 lb (450 g), peeled and cut into chunks
- 8 oz (225 g) pork chorizo, casing removed
- 1/2 small white onion, finely chopped (about 1/3 cup / 50 g)
- 1 garlic clove, minced
- 1/4 tsp (0.5 g) ground black pepper
- 3 cups (720 ml) neutral oil for frying (vegetable or canola)
- 1/2 cup (120 ml) Mexican crema or sour cream for topping
- 1/2 cup (60 g) queso fresco, crumbled
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving

Optional quick salsa roja (for topping):
- 3 roma tomatoes, about 10 oz (300 g)
- 3 dried chile de arbol (or 2 tbsp / 10 g chile de arbol flakes)
- 1/4 white onion
- 1 small garlic clove
- 1/2 tsp (3 g) salt

Optional quick salsa verde (for topping):
- 6 tomatillos, husked, about 10 oz (300 g)
- 1 serrano or jalapeno pepper
- 1/4 white onion
- 2 tbsp (8 g) fresh cilantro
- 1/2 tsp (3 g) salt

Instructions

Short Description:
Crisp, oblong fried pockets of masa filled with a savory mixture of mashed potato and chorizo, finished with fresh salsas, crema, and crumbled cheese—a classic Tlaxcalan street-appetizer.

Regional Notes:
This Tlaxcalan version uses a corn masa dough and a potato-chorizo filling typical to the region; molotes in Tlaxcala are commonly deep-fried until very crisp and served with local salsas and queso fresco. Unlike some coastal or southern variants that use plantain or cheese fillings, Tlaxcala emphasizes potato and pork chorizo flavors and fresh toppings.

1. Prepare the potato: Place potato chunks in a pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and mash until smooth; set aside to cool slightly.
2. Cook the chorizo: In a medium skillet over medium heat, cook pork chorizo, breaking it up, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired, then add chopped onion and cook until softened, about 3 minutes; add garlic and cook 30 seconds more. Remove from heat and stir into the mashed potatoes. Season with 1/4 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning. Keep filling warm or at room temperature.
3. Make the masa dough: In a bowl combine masa harina and 1/2 tsp salt. Rub in the lard or shortening with your fingers until evenly distributed. Gradually add 1 1/4 cups (300 ml) warm water, mixing with your hands until a soft, pliable dough forms that is not sticky; add up to 1/4 cup (60 ml) more water if needed. Dough should hold together without cracking.
4. Portion the dough: Divide dough into 12 equal pieces (about 1.5 oz / 45 g each). Keep covered with a damp cloth so they do not dry out.
5. Shape the molotes: On a piece of plastic wrap or between two sheets of wax paper, flatten each dough ball into an oval about 1/4 inch (6 mm) thick using your palm or a small tortilla press lined with plastic. Place about 1 1/2 tbsp (22 g) of the potato-chorizo filling near one edge, fold the dough over the filling into a half-moon or cigar/elongated shape, and press edges to seal tightly. Smooth seams with moistened fingers if needed. Repeat with remaining dough and filling.
6. Heat oil for frying: In a heavy pot or deep skillet heat the oil to 350°F (175°C). Use a thermometer for best results; if you don’t have one, test with a small piece of dough— it should sizzle and turn golden in about 45–60 seconds.
7. Fry the molotes: Fry molotes in batches, 3–4 at a time, until golden brown and crisp, about 3–4 minutes per side. Turn as needed for even browning. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
8. Make quick salsas (optional): For salsa roja, roast tomatoes and chiles in a dry skillet until charred, then blend with onion, garlic, and salt until smooth. For salsa verde, boil tomatillos and serrano 5–6 minutes, then blend with onion, cilantro, and salt to taste; thin with a little water if needed.
9. Assemble and serve: Arrange molotes on a platter. Drizzle with crema, spoon salsa roja or salsa verde over them, sprinkle with crumbled queso fresco and chopped cilantro, and serve immediately with lime wedges.