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Molotes with Tex-Mex Confetti Potatoes

Molotes – little cigars or torpedoes – are a delight to make and eat in any form. As a popular Oaxacan street food, they often take a back seat to many of the more popular foods, including mole poblano. Some call theses masa concoctions quesadillas; others will say they're empanadas. But I don't think so. These should have their own shape, as mentioned above, and their own distinctive ingredients if desired. They can be sweet or savory; large or small, and are enjoyable as an antojito or a meal.

Our molotes are a holiday favorite as they also are in parts of Mexico. While many tourists miss the summer season around Oaxaca, these are among the essentials served during July's Guelaguetza events. Going into Christmas, they also rise as stars on the appetizer table. They're often filled with chorizo, pork rinds, and cheese. Our favorite is a potato filling, all peppered up as a Tex-Mex treat. One secret is to add mashed potatoes in the dough as well as in the filling. Cumin and chili powder are the seasonings (where would Tex-Mex cooks be without a little cumin, I wonder?). For color, a blend of hot and mild peppers will make a truly amazing "bundle."

Authentic molotes are fried, but we prefer baked. When you're making a large batch for a gathering, it only makes sense to pull these out of the oven hot and ready to serve. Of course, if you prefer the fried versions, they'll reheat. Make them ahead of time and you'll have a platter of crispy goodness. Once you've tried them, you won't save them for the holidays; they're that addictive. Toppings include salsa, a black bean puree, and sour cream or crema.

One note: you'll want to prepare two mashed potato batches. For the dough, potatoes should be well cooked to create a smoother puree. The filling can be a little firmer and with some lumps.

Molotes with Tex-Mex Confetti Potatoes
makes approximately 24

Dough instructions:
1½ cups masa flour + 1 cup water
2 medium potatoes = 2 cups smallish cubes
1 teaspoon cumin
½ teaspoon salt

Follow package directions for making a masa dough. (Work into a dough by adding water slowly; knead for 3 minutes, then rest for an hour).
Peel, cube and boil potatoes until well done, about 18 minutes.
Thoroughly mash the potatoes (use a fork or your hands to avoid gumminess).
Add cumin, salt and the masa dough.
Work the dough to cookie density.
Separate into 24 round balls, about 1½ inches diameter (ping pong ball size).
Cover tightly with plastic wrap until ready to roll out.

Tex-Mex Confetti Potato filling:
3 medium potatoes (additional to above)
1 jalapeno
2 small red peppers (Fresno)
2 small yellow peppers (sweet)
¾ cup shredded asadero cheese
1 Tablespoon chili powder
salt and pepper to taste

Peel, cube and boil potatoes, about 15-17 minutes. Drain, cool and mash.
Mince the jalapeno, red peppers and yellow peppers.
Add cheese, chili powder, salt and pepper to the mix and blend well.

Take each dough ball and place on wax paper. Keep the others covered as you work - masa dough tends to dry out quickly. If it's too dry; add water. If too sticky; add a little more masa.
Press down into a fat circle.
Fold over the wax paper and use a rolling pin to create an oblong-ish circle - about 4 inches.
Peel off the dough and place a tablespoon or more of confetti potato filling in the middle.
Fold dough sides over the filling and roll in hands to create a torpedo/cigar shape.
Place on a lightly coated cookie sheet and add another coating of cooking spray on top.
Bake in preheated 375-degree oven for 45-55 minutes, turning as needed to brown and prevent sticking. They'll flatten somewhat.
Serve with toppings or dipping ingredients of choice.

Other recipes by Cindy:

Grilled Shrimp Tex-Mex Tapas
Chiles Rellenos de Elote
Taquitos with a Twist
Muffin Tin Tacos
Arroz Rojo with Portobellos
Queso Fundido
Beef Enchiladas with Ranchero Sauce
Sopa de Elote (Corn Chowder)
Steak and Chorizo Burrito
Tex-Mex Breakfast Migas

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Tags: Mexican, Tex-Mex, antojito, appetizer, empanada, holiday, masa, molotes, peppers, potatoes

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Comment by Elizabeth Hall on October 21, 2010 at 4:40am: i hope they do come out ok4u.I bet they will do just fine depending on how u thaw them.I have frozen mashed potatoes & dough seperately on many occasions.I had to let my husband roll out the dough.I think I found our new Thanksgiving recipehim&I to add to my regular American thanksgiving feast!I am gonna make a batch a couple of days before I have to start cooking evevrything else,&freeze them,so when I'm ready to serve appetizers like deviled eggs,etc.I can whip them out of my backup toaster over&I just know they're gonna b a hit.

Comment by Cindy Kennedy on October 20, 2010 at 10:15am: Super! That's what is so fun about them - it's easy to add your own ingredients. I have some frozen dough balls (first time with the potato/masa combo) and I'll be interested to see how that mix thaws out.

Comment by Elizabeth Hall on October 20, 2010 at 9:34am: they turned out great!I substituted a fiesta blend cheese& had sour cream &my homemade salsa as toppings/dip.BIG HIT! I froze some,so I can see how well they keep.Will be thawing them out @my vegetarian sis'house next week!thanks.Great recipe!Will be following yours from now on...lol

Comment by Cindy Kennedy on October 20, 2010 at 7:56am: Elizabeth, I'll be eager to hear how you like them! I'm making up another batch early next week for family coming in. Will add chorizo to some of them, too. They reheat in the oven better, but the microwave is do-able.

Comment by Elizabeth Hall on October 19, 2010 at 11:29am: I'm gonna make these today.I'm gonna make some with chorizo&some with just veggies.Let u know how they turn out.

Comment by Elizabeth Hall on October 18, 2010 at 5:12pm: Thanks.I'm married to a Cuban man who works@an ethnic grocery store.I'm sure they have it.I have learned so much about so many diverse cultures since I married him.LOL.I love trying new things&with the holidays coming around the corner,this recipe looks like it will be a welcome addition to our family traditions.

Comment by Cindy Kennedy on October 18, 2010 at 4:40pm: Elizabeth - yes - masa harina - we find the Maseca brand locally. (For those who might not be familiar, this is not the same as cornmeal and cornmeal is not a substitute for masa.)

Comment by Elizabeth Hall on October 18, 2010 at 4:33pm: What kind of masa dough?corn?

Comment by Norma Torres on October 18, 2010 at 12:02pm: Thanks. I am dying to try these....

Comment by Cindy Kennedy on October 18, 2010 at 11:48am: Hi, Norma. The potato filling with asadero is also great as a side dish.