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Molotes poblanos recipe — golden fried masa torpedoes stacked on a rustic wooden cutting board, one broken open to reveal potato and chorizo filling, topped with messy crema, salsa roja, lettuce, and cotija, served with lime wedges and radishes, with a clay mug of atole and salsa bowl in the background.

Molotes Poblanos Recipe

Molotes Poblanos are crispy fried masa “torpedoes” from Puebla, stuffed with potato, cheese, or chorizo, and topped with lettuce, crema, salsa, and queso fresco.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Street Food & Antojitos
Cuisine Mexican
Servings 6
Calories 320 kcal

Ingredients
  

  • 2 cups masa harina corn flour, like Maseca
  • 1 ½ cups warm water adjust as needed
  • 2 tbsp lard or vegetable oil
  • ½ tsp salt
  • 1 cup potatoes boiled and mashed
  • ½ cup cooked chorizo optional
  • 1 cup queso Oaxaca or queso fresco shredded/crumbled
  • Oil for frying
  • Garnishes: shredded lettuce Mexican crema, salsa roja or salsa de pasilla, queso fresco

Instructions
 

  • Prepare the Filling: Mash boiled potatoes. Mix with chorizo or cheese (or both). Season lightly with salt.
  • Make the Dough: In a bowl, combine masa harina, warm water, lard, and salt. Knead until smooth and pliable.
  • Shape the Molotes: Divide dough into 6 balls. Flatten each into a thick disc. Place filling in the center, fold over, and pinch edges to seal. Shape into an oval or torpedo.
  • Heat Oil: In a deep skillet, heat oil to 350°F (175°C).
  • Fry: Fry molotes in batches until golden brown on all sides, about 3–4 minutes per side. Remove and drain on paper towels.
  • Serve: Garnish with lettuce, crema, salsa, and queso fresco. Serve hot and crispy.

Notes

Bonus Salsa 

Molotes are tasty on their own. However, a smoky salsa takes them over the top. Toast chile pasillas and garlic, blend with roasted tomatoes, vinegar, and salt. Finally, drizzle over the molotes poblanos for smoky depth.
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