Name: Oaxacan Stuffed Torpedo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1 1/2 cups warm water; 1/2 teaspoon fine salt; 3 tablespoons lard or vegetable shortening; 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 jalapeu00f1o, seeded and minced; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 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

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.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Servings4

Yield4 servings

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

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.
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.
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.
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.
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.
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.