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Molotes (Oaxacan Fried Stuffed Corn Torpedoes)

Name: Molotes (Oaxacan Fried Stuffed Corn Torpedoes)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 100 ml Soured cream; 80 g Fresh cheese; 1 cup Lettuce; 500 ml Vegetable oil; 0.5 White onion; 1 to taste Salt; 3 Potatoes; 600 g Corn dough; 200 ml Green salsa; 200 g Mexican chorizo

50 min (30 prep + 20 cook) Easy 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Torpedo-shaped corn dough parcels stuffed with potato and chorizo, fried until golden and crispy — a classic Oaxacan street food snack.

About this recipe

Molotes are torpedo-shaped Oaxacan snacks made from corn dough stuffed with potato and chorizo, fried until golden and crunchy on the outside. They are served bathed in green or red salsa, with soured cream, lettuce and fresh cheese.

History & Origin

Molotes are one of the most emblematic snacks in Oaxacan gastronomy, found in every market, plaza and street corner of the state capital and its central valleys. Their name comes from the Nahuatl word "molotl", meaning mound or rounded form, referring to the oval, bulging shape these snacks acquire when fried. The origin of molotes dates back to the culinary practices of the Zapotec peoples of the Valley of Oaxaca, who mastered the art of working corn dough into various shapes and textures. The technique of stuffing dough and frying it was perfected over centuries, and molotes represent one of the most accomplished expressions of this tradition. Unlike empanadas, which are made with wheat dough, or quesadillas which use tortillas, molotes have a thicker dough that when fried creates an extraordinarily crispy crust contrasting with the soft filling inside. The classic filling for Oaxacan molotes is potato with chorizo, a combination that arrived with Spanish colonisation and integrated perfectly with the pre-Hispanic corn base. However, variants exist with ricotta, beans, roasted pepper strips with cheese, chicken tinga and even huitlacoche (corn truffle). In some villages of the central valleys of Oaxaca, molotes are filled with chapulines (toasted grasshoppers), an ingredient endemic to the region. Molotes are fundamentally a street and evening food. In Oaxaca, the molotera vendors set up their stalls at dusk, placing their enormous pans of oil over charcoal braziers. The ritual of ordering molotes at a street stall is an essential part of the Oaxacan gastronomic experience, where they are served fresh from the oil, cut in half and generously bathed in salsa.

Estimated cost

£5.50

Total cost

£0.69

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

10g

Protein

34g

Carbohydrates

16g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the potatoes in salted water until soft. Drain and mash with a fork to make a rough puree with some lumps. It should not be completely smooth.
💡 The potatoes should be a rustic mash, with some pieces for texture in the filling.
2
Fry the chorizo in a pan without oil (it releases its own fat) until well cooked and golden. Add the diced onion and sauté for 3 minutes. Mix with the potato mash and season with salt.
💡 If the chorizo is very fatty, drain some fat before adding the onion.
3
Knead the corn dough with a little salt and water until smooth and pliable. Take egg-sized portions and form flattened elongated ovals in the palm of your hand.
💡 The dough should be moist but not sticky. If it cracks when shaping, add a little more water.
4
Place a spoonful of the potato and chorizo filling in the centre of each dough oval. Close the edges by pressing with your fingers and shape into a torpedo or elongated canoe.
💡 Seal the edges well so they do not open when frying. Dampen your fingers with water to make sealing easier.
5
Heat the oil to 180°C in a deep pot or fryer. Fry the molotes in batches of 3-4 pieces for 4-5 minutes, turning them until evenly golden and crispy.
💡 Do not overcrowd the oil or the temperature will drop and the molotes will absorb excess fat.
6
Drain the molotes on kitchen paper. Cut them in half and serve on a bed of shredded lettuce. Drizzle with green salsa, soured cream and crumbled fresh cheese.
💡 Serve them immediately, freshly made. The key to a perfect molote is eating it hot and crispy.