Feeling molotes, energy was invested in this interesting turn of the masa, a sort of potatoed tamale, usually fried and sometimes baked. These are very reminiscent of the empanadas out at The Roadhouse – considered an odd but delicious take, at the time – those, fried, with a potato and cheese filling. In fact, looking back at the website, they refer to molotes as Oaxacan masa empanadas!
As baked, and alone, they are not extraordinarily interesting; deep frying gives a much nicer flavor and characteristic. Fortunately there is sauce:
A little pan-frying of the baked variety helps restore their dignity with a nice, crispy shell.