Molotes de Masa con Papas y Chorizo

Crispy Masa Rolls Filled with Potatoes and Chorizo

Preparation info
  • Makes


    • Difficulty


Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

I remember eating molotes every day from a lady who sold them at the corner by my house while growing up in Oaxaca with my family. Their torpedo shape and flavor are forever etched into my brain because I ate so many of them. I craved them waking up in the mornings. For this recipe, feel free to use any store-bought chorizo—even vegan Soyrizo—for the filling. At home, it makes for a great appetizer to serve at a big gathering.