30-Minute Chorizo & Potato Molotes (Sunday Afternoon Masa Bites)

Instructions

1. 1

   Heat a large skillet over medium-high heat. Toss in the 8 oz Mexican chorizo and the finely diced 1 medium Yukon gold potato. We are letting the potatoes cook entirely in that beautiful, bright red chorizo fat. Break the meat apart with a wooden spoon and let it sizzle until the potatoes are tender and the chorizo is crispy at the edges.

   8 min

   Tip: If your chorizo is very lean (rare, but it happens), add a teaspoon of oil so the potatoes don't stick.

2. 2

   While the filling cooks, grab a bowl. Mix the 1.5 cups masa harina and 1/2 tsp kosher salt. Pour in the 1.25 cups warm water and knead it with your hands. You are looking for a soft, Play-Doh texture. If it cracks when you squeeze it, it’s thirsty—add a tiny splash of water. Cover with a damp paper towel so it doesn't dry out.

   4 min

   Tip: Always use warm water for masa; it blooms the corn flavor and makes it infinitely easier to work with.

3. 3

   Once the potato is soft, use the back of your spoon to mash the filling together just a little bit. We want it to hold together when we stuff the masa. Take it off the heat and let it cool for a minute (do not burn your hands on hot pork fat, please).

   2 min

   Tip: Taste the filling! If your store-bought chorizo is bland, hit it with a pinch of salt. Taste it—then decide.

4. 4

   Divide your masa into 8 equal golf-ball-sized portions. Flatten one slightly in your hand (or use a tortilla press if you have one, lined with a cut ziplock bag). Spoon about a tablespoon of the cooled filling into the center. Fold the edges over and pinch them shut, rolling it gently between your palms to form a little football (or torpedo) shape.

   8 min

   Tip: If the masa tears while folding, just patch it with your fingers. Wet your fingertips slightly if it's being stubborn.

5. 5

   Wipe out your skillet, return it to medium heat, and add the 1/2 cup neutral oil. You want about a quarter-inch of oil—we are shallow frying, not deep frying! Once the oil shimmers, gently lay in the molotes in batches. Fry until golden brown and crispy on all sides. Transfer to a paper-towel-lined plate.

   10 min

   Tip: Don't crowd the pan! Crowding drops the oil temperature, which leads to greasy masa. We want crispy and light.

6. 6

   While the molotes fry, let's make our bright finisher. In a small bowl, toss the 1 cup thinly sliced red cabbage with half the juice from the 1 lime and 1/2 tsp kosher salt. In another small bowl, mix the 1/2 cup Mexican crema with the remaining lime juice. Serve the hot, crispy molotes drizzled with the lime crema and topped with the crunchy cabbage.

   4 min

   Tip: The acidic cabbage and lime-laced crema are non-negotiable; they cut right through the rich, shallow-fried chorizo. Flavor logic, perfectly balanced.