Molotes Oaxaqueños de Papa y Chorizo

Before you start

• Make the filling ahead of time.

  The potato and chorizo filling actually improves in flavor and texture if made a day or two in advance, as the starches fully absorb and lock in the spiced pork fat.

• Freeze for a faster weeknight.

  Molotes can be shaped and frozen raw on a baking sheet, then transferred to a bag. They fry beautifully straight from frozen, just requiring an extra few minutes in the oil.

Ingredients

• yellow potatoes1 lb
• Mexican pork chorizo8 oz
• white onion1/2 small
• garlic1 small clove
• masa harina2 cup
• all-purpose flour2 tbsp
• baking powder1/2 tsp
• fine sea salt1/2 tsp
• vegetable oil1 tbsp
• warm water1 3/4 cup
• neutral cooking oil2 cup
• canned black beans15 oz
• white onion1/4 med
• garlic1 small clove
• fresh avocado leaf or epazote sprig1 med
• vegetable oil1 tbsp
• guacamole1 cup
• queso fresco1/2 cup
• iceberg lettuce1/2 cup
• radishes4 med

Method

1. 01

   Boil the potatoes whole and unpeeled.

   Cover with heavily salted water and bring to a simmer for 30 to 40 minutes until a knife pierces them with zero resistance. Drain, cool slightly, peel, and roughly mash, leaving some texture intact.

2. 02

   Render the chorizo and aromatics.

   In a large skillet over medium heat, cook the chorizo for 8 to 10 minutes until deeply browned. Do not drain the bright red fat; add the finely diced onion and minced garlic, sautéing until translucent.

3. 03

   Combine the filling and let it cool completely.

   Fold the mashed potatoes directly into the chorizo skillet, ensuring they absorb all the spiced oil. Let this mixture cool entirely, as a hot filling will steam and tear the raw masa from the inside during shaping.

4. 04

   Hydrate and knead the masa.

   Whisk the masa harina, all-purpose flour, baking powder, and fine sea salt in a bowl. Add the tablespoon of oil and gradually pour in the warm water, kneading with your hands for 3 to 5 minutes until it resembles soft, pliable play-dough. Keep it covered with a damp towel.

5. 05

   Shape the masa into sealed torpedoes.

   Roll golf-ball-sized portions of masa and press into 4-inch discs between two sheets of plastic. Spoon exactly one tablespoon of the cooled filling down the center, fold the edges over to overlap, and pinch the seams tightly while tapering the ends into a sealed cigar shape.

6. 06

   Blend and simmer the black bean paste.

   Blend the undrained black beans, roughly chopped onion, and whole garlic clove until completely velvety. Heat a tablespoon of oil in a saucepan, fry the avocado leaf for fifteen seconds to release its oils, then carefully pour in the bean puree and simmer for 5 to 10 minutes until thickened.

7. 07

   Fry the molotes to a deep golden brown.

   Heat the cooking oil in a deep skillet to 350°F. Working in small batches so the temperature doesn't drop, lower the molotes into the oil and fry for 2 to 3 minutes per side. Do not rush them over high heat, or the inner layer of dough will remain raw. Drain on paper towels.

8. 08

   Assemble the Oaxacan garnish architecture.

   Smear a generous spoonful of the warm black bean paste on a plate and lay two hot molotes over the top. Garnish heavily with shredded lettuce, guacamole, crumbled queso fresco, and sliced radishes. Serve immediately.

Notes

• The Abuela Secret.

  Adding just two tablespoons of all-purpose flour to the masa provides a slight gluten network, offering enough elasticity to prevent the torpedoes from cracking during the fold.

• Boil the potatoes in their skins.

  This technique prevents the potato flesh from absorbing excess water, which would render the filling soggy and jeopardize the structural integrity of the frying molote.