Molotes de Barbacoa y Papa (Oaxacan Fried Masa and Potato Turnovers)
Crisp, golden cigar shaped parcels of masa and mashed potato wrapped around shredded beef and fried, with green salsa for dunking.
Made with Salsa verde (cooked tomatillo salsa) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes, until very tender. Drain well, then mash until completely smooth and leave to cool for 10 minutes.
15 min - 2
Mix the masa harina, salt and mashed potato in a bowl. Add the warm water bit by bit, kneading to a soft, smooth dough that holds together. Cover and rest for 10 minutes.
10 min - 3
Warm your ready made barbacoa beef (see the base recipe) until steaming hot all the way through, drain well and let it cool slightly so it is easy to handle.
- 4
Divide the dough into 12 balls. Flatten each into an oval about 10 cm long. Place a tablespoon of beef in the middle, fold over and pinch the edges closed, rolling into a short cigar shape.
- 5
Heat the oil in a deep frying pan to about 175C. Fry the molotes in batches of 4 for 3 to 4 minutes, turning, until golden and crisp. Drain on kitchen paper.
3 min 30 s - 6
Serve hot on a bed of lettuce, topped with the cheese and soured cream, with your ready made salsa verde (see the base recipe) for spooning over.
Tips
- The potato makes the dough soft and the shell light. Mash it perfectly smooth, with no lumps.
- Make sure the seam is sealed well, or the molotes burst open in the hot oil.
- Bake instead of frying: brush with oil and cook at {t220} for 20 to 25 minutes, turning once.
Storing and freezing
Best eaten fresh. Leftovers keep in the fridge for up to 2 days. Reheat in a hot oven until crisp and steaming hot all the way through.
Questions
What are molotes?
Molotes are a street food from Oaxaca and Puebla. They are fried masa parcels, often made with mashed potato in the dough, and filled with meat, cheese or beans.
Can I use other fillings?
Yes. Chorizo and potato, black beans and cheese or tinga chicken all work. Keep the filling fairly dry so the dough does not split.
Can I air fry them?
Yes. Brush with oil and air fry at 190C for 12 to 15 minutes, turning once, until golden and crisp.
More made with salsa verde (cooked tomatillo salsa)
Tacos de Carnitas con Salsa Verde (Crispy Pork Tacos)
DFEFNFTacos de Pollo a la Plancha (Griddled Chicken Tacos)
DFEFNFTamales de Puerco en Salsa Verde (Pork Tamales)
GFDFEFPollo en Salsa Verde (Chicken in Green Tomatillo Sauce)
DFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.