Oaxacan Stuffed Torpedo

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Crispy golden masa pockets stuffed with melted cheese, spicy chorizo, and potato, then fried until crackling on the outside. A beloved Oaxacan street snack shaped like little torpedoes and served with salsa verde and creamy guacamole.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 44 gCarbs
• 5 gFiber
• 3 gSugar
• 13 gProtein
• 640 mgSodium
• 480 mgPotassium
• 190 mgCalcium
• 3 mgIron
• 11 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 teaspoon fine salt
• 3 tablespoons lard or vegetable shortening

For the chorizo-potato filling

• 2 medium russet potatoes (about 12 oz)
• 4 oz Mexican chorizo, casing removed
• 1/2 cup crumbled queso Oaxaca or mozzarella
• 1/4 cup finely chopped white onion
• 1 small jalapeño, seeded and minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper

For frying and serving

• 1 1/2 cups vegetable oil, for frying
• 1/2 cup salsa verde, for serving
• 1/2 cup guacamole, for serving
• 1/4 cup Mexican crema
• 2 tablespoons crumbled cotija cheese

Directions

1. Peel and cube the potatoes, then boil in salted water for 12 minutes until fork-tender; drain and mash with a pinch of salt. In a skillet over medium heat, cook the chorizo for 4-5 minutes until browned and crisp, then stir in the onion, jalapeño, and cumin for 2 minutes. Combine the mashed potatoes, chorizo mixture, and Oaxaca cheese in a bowl and let cool slightly.
2. In a large bowl, whisk the masa harina with the salt, then drizzle in the warm water and work in the lard with your fingertips until a soft, smooth dough forms that holds together without cracking. Cover with a damp towel and rest 10 minutes.
3. Divide the dough into 8 equal balls (about 2.5 oz each). Flatten each ball into a 4-inch oval about 1/4-inch thick on a piece of plastic or parchment. Spoon about 2 tablespoons of filling into the center of each oval.
4. Fold the dough over the filling and pinch the seams tightly to seal, then gently roll and shape into a torpedo (oval log) about 4 inches long. Smooth any cracks with damp fingertips so the filling stays sealed during frying.
5. Heat the oil in a deep skillet to 350°F (175°C). Fry 3-4 molotes at a time for 3-4 minutes, turning often, until deeply golden and crisp all over. Drain on a paper-towel-lined plate.
6. Repeat with remaining molotes, keeping cooked ones warm in a 200°F oven if desired. Spoon a stripe of crema across each plate and top with guacamole and salsa verde. Finish with crumbled cotija and serve immediately while piping hot.

Cook’s Notes

• Keep the masa covered with a damp cloth while working so it does not dry out and crack when sealing.
• Maintain oil temperature around 350°F; too cool and the molotes absorb grease, too hot and they brown before the cheese melts inside.
• For a vegetarian version, swap the chorizo for 8 oz sautéed mushrooms seasoned with smoked paprika and a pinch of oregano.
• Serve immediately after frying for the contrast of crackling crust and molten cheesy center; they lose crispness quickly as they sit.
• A squeeze of lime and a few slices of pickled red onion brighten the rich, fried masa beautifully.

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