Dallas. A city known for its vibrant arts scene and burgeoning culinary landscape. But amidst the steakhouses and Tex-Mex joints, I was searching for something specific: authentic Oaxacan flavors. My quest led me to El Carlos Elegante, a place whispered about in foodie circles, a haven for those seeking culinary transcendence, nestled in the heart of the Dallas Design District.
The Design District itself is a feast for the eyes, a collection of art galleries, showrooms, and boutiques. El Carlos Elegante fits right in, a study in contrasts. The ambiance is refined, yet welcoming. Imagine exposed brick walls adorned with art, soft lighting that casts a warm glow, and the gentle hum of conversation mingling with the clinking of glasses. It’s elegant, yes, but not pretentious. You feel at home the moment you step inside.
I’d done my research, and one dish kept appearing in every review: the Chorizo Molotes. These weren’t just any molotes; they were legendary. And as a self-proclaimed chorizo aficionado, I knew I had to try them.
When the plate arrived, I understood the hype. These weren’t your average, run-of-the-mill snacks. They were works of art. Golden brown and perfectly crisp, the molotes sat nestled on a bed of vibrant salsa verde and rich crema, garnished with crumbled queso fresco and thinly sliced radishes. The aroma alone was intoxicating – smoky chorizo, earthy masa, and a hint of something… magical.
The first bite was pure bliss. The chorizo, rich and flavorful, practically melted in my mouth. It was perfectly seasoned, with a subtle kick that danced on my tongue. The masa, light and airy, provided the perfect counterpoint to the richness of the chorizo. Together, they created a symphony of textures and flavors that I won’t soon forget. Each bite was a revelation, a testament to the chef’s mastery of Oaxacan cuisine.
While the Chorizo Molotes were the star of the show, the rest of the menu looked equally enticing. I saw other diners devouring tlayudas piled high with toppings, fragrant bowls of mole negro, and perfectly grilled meats. The drinks menu was equally impressive, showcasing a curated selection of mezcals and other regional specialties.
El Carlos Elegante is more than just a restaurant; it’s an experience. It’s a celebration of Oaxacan culture, a place where food is elevated to an art form. The service was impeccable, the staff knowledgeable and passionate about the food they served. They were happy to share the stories behind the dishes, adding another layer of depth to the dining experience.
If you’re looking for an unforgettable culinary adventure in Dallas, El Carlos Elegante is a must-visit. It’s a place where you can truly savor the flavors of Oaxaca, one delicious bite at a time. I, for one, can’t wait to return and explore more of their culinary treasures.
From CDMX to Your Kitchen: A Humble Attempt at Chorizo Molotes
Inspired by the incredible Chorizo Molotes at El Carlos Elegante, I’ve attempted to recreate a simplified version at home. While it doesn’t quite capture the magic of their restaurant kitchen (and I’m sure their recipe is a closely guarded secret!), this recipe offers a delicious taste of Oaxaca in your own home. Consider this a starting point, and feel free to adjust the seasonings and fillings to your liking.
Table of Contents
Chef’s Notes: Chorizo Pockets
- Masa Consistency: Ensure your masa dough is evenly hydrated and rested properly for the best texture. If it’s too dry, add small amounts of warm water until pliable.
- Filling Adjustments: Feel free to experiment with additional ingredients like diced bell peppers, smoked paprika, or even a touch of cumin for a deeper flavor.
- Sealing Tips: Press the edges firmly to ensure a tight seal. If needed, lightly moisten the edges with water to prevent filling from spilling during frying.
- Crispiness Factor: Fry in small batches to maintain oil temperature and achieve a crisp, golden-brown exterior.
- Oil Temperature: Maintain an oil temperature of 350°F to prevent greasy or undercooked pockets.
- Alternative Cooking Method: If you prefer a healthier option, these can be air-fried at 375°F for about 10-12 minutes, flipping halfway through.
- Serving Suggestions: These pair wonderfully with a fresh pico de gallo, a tangy coleslaw, or a cooling cucumber salad.
- Storage & Reheating: Store leftovers in an airtight container and reheat in the oven or air fryer to retain crispness.
- Beverage Pairing: Enjoy with a chilled Mexican lager, hibiscus agua fresca, or a citrusy margarita for a well-balanced meal.
Chorizo Pockets
Experience an explosion of zesty, bold flavors with these Chorizo Pockets—a modern twist on a traditional Mexican favorite. Imagine a crisp, golden exterior encasing a savory blend of spiced chorizo, tender new potatoes, and aromatic shallots, all perfectly accented by a cool, creamy avocado drizzle. This dish is energizing and playful, ideal for impressing at dinner parties or game day gatherings. Get ready to elevate your appetizer game with a recipe that is as accessible as it is irresistible!
4
pockets20
minutes20
minutes320
kcal10
minutes50
minutesKeep the screen of your device on
Ingredients
- Creamy Avocado Drizzle
1 large ripe avocado peeled and pitted
1/2 jalapeno pepper finely chopped with seeds removed
1 clove garlic roughly diced
2 fresh limes juice squeezed
salt
freshly ground black pepper
1 tbsp sour cream optional
- Masa Base
1 cup masa harina
1 cup warm water
- Zesty Filling
1.5 tbsp vegetable oil
6 small new potatoes cut into fine dice
1 shallot minced to release its sweetness
2 cloves garlic minced
8 oz Mexican-style chorizo broken into crumbles
salt to taste
pepper to taste
additional oil for frying
- Optional Garnish
crumbled cotija cheese
fresh cilantro leaves
- Alternative Ingredients:
Avocado: Swap with blended green peas for a similar creamy texture if allergic.
Jalapeno: Substitute with serrano pepper for extra heat or a green bell pepper for a milder flavor.
Sour Cream: Replace with Greek yogurt to reduce fat content while keeping creaminess.
Masa Harina: Use finely ground cornmeal as an alternative though texture may vary.
Chorizo: Try turkey chorizo or a mildly spiced Italian sausage for a leaner option.
Cotija Cheese: Feta cheese can offer a comparable tangy saltiness.
Cilantro: Flat-leaf parsley works well as a substitute if preferred.
Directions
- Avocado Sauce Preparation – Combine the ripe avocado, chopped jalapeno, diced garlic, and lime juice in a food processor. Blend thoroughly until the mixture is smooth and velvety (approximately 3 minutes), then season with salt and pepper. Cover the bowl directly with plastic wrap and chill in the refrigerator for about 10 minutes to allow the flavors to meld.
- Masa Dough Assembly – In a mixing bowl, blend the masa harina with warm water, stirring until a uniform, soft dough forms (around 2 minutes). Cover the bowl with a damp cloth and let the mixture rest for 10 minutes so the dough can fully hydrate.
- Savory Filling Sauté – Heat 1½ tablespoons of vegetable oil in a cast iron skillet over medium heat for 1 minute. Add the finely diced new potatoes and sauté for about 5 minutes until they begin to brown and soften, seasoning them with salt and pepper. Next, mix in the minced shallot and garlic, allowing them to become fragrant and translucent over the next 4 minutes. Finally, stir in the crumbled chorizo and cook for an additional 5 minutes, breaking it apart until well integrated; adjust seasonings as needed. An optional splash of water can be added if the mixture seems dry.
- Molotes Shaping and Frying – Scoop approximately 2 tablespoons of the rested masa dough and roll into a golf-ball size. Place each ball between two pieces of plastic wrap in a tortilla press and gently flatten into a thin disc (roughly 2 minutes per disc). Spoon about 1½ tablespoons of the savory filling onto the center of each disc, then fold over and press the edges firmly to seal, forming a football-like pocket (about 3 minutes per pocket). Meanwhile, preheat a deep pot with 2–3 inches of oil to 350°F. Fry the pockets in small batches for 3–4 minutes until they turn a beautiful golden brown and are cooked through. Remove and drain on paper towels while lightly seasoning with salt and pepper.
- Plating and Serving – Neatly arrange the hot chorizo pockets on a serving platter. If desired, garnish with crumbled cotija cheese and peppery cilantro leaves (approximately 1 minute). Serve immediately alongside your chilled avocado drizzle for a mouthwatering experience.
Equipment
- Food Processor
- cast iron skillet
- Mixing Bowls
- measuring cups and spoons
- Chef’s Knife
Notes
- For best results, ensure your masa dough is evenly moisturized and rested well—it makes all the difference in texture. Using a tortilla press will give uniformly thin discs that fry beautifully; if you don’t have one, a rolling pin works in a pinch. Serve these crispy pockets with a refreshing side salad or a zesty pico de gallo to enhance the overall flavor. Feel free to experiment with adding diced bell peppers or extra spices to the filling for a personalized twist. Enjoy with a chilled beverage to elevate your dining experience!
Nutrition Facts
- Calories: 320kcal
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 464mg
- Potassium: 485mg
- Carbohydrates: 31g
- Fiber: 5g
- Sugar: 1g
- Protein: 10g
- Vitamin A: 261IU
- Vitamin C: 23mg
- Calcium: 48mg
- Iron: 3mg
FAQs: Chorizo Pockets
How can I make these ahead of time?
You can prepare the filling and masa dough up to a day in advance. Store the filling in an airtight container in the fridge, and keep the dough covered with a damp cloth to prevent it from drying out. Assemble and fry just before serving for the best texture.
Can I bake these instead of frying?
Yes! While frying gives the best crunch, you can bake them at 400°F for about 20-25 minutes, flipping halfway through. Lightly brush them with oil to help them crisp up in the oven.
Can I freeze these?
Absolutely! Freeze assembled, uncooked chorizo pockets on a baking sheet until solid, then transfer them to a freezer bag. Fry straight from frozen, adding an extra minute or two to the cook time.
What can I use instead of chorizo?
You can substitute chorizo with ground turkey, beef, or even a plant-based alternative. Just be sure to add extra seasoning like smoked paprika, cumin, and garlic to mimic the bold chorizo flavor.
My masa dough is cracking—how do I fix it?
If your dough is too dry, mix in a little more warm water, one tablespoon at a time, until it becomes soft and pliable. Keep it covered with a damp cloth while working to prevent drying.
Can I make these gluten-free?
This recipe is naturally gluten-free since it uses masa harina, which is made from corn. Just double-check that your chorizo and other ingredients are certified gluten-free.
What’s the best way to store leftovers?
Store leftover chorizo pockets in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness.
What can I serve with these?
These chorizo pockets pair well with fresh guacamole, a zesty slaw, or a simple side of black beans and rice. A drizzle of hot sauce or a dollop of sour cream can also enhance the flavors.
How do I make the avocado sauce smoother?
Blend the avocado sauce longer in the food processor, adding a small splash of water or extra lime juice if needed. This helps create a silkier texture.
