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Empanadas de Queso (Cheese Empanadas)
"These simplest of empanadas are made using a recipe from the state of Tabasco, on Mexico’sGulf Coast. They are a perfect meatless treat for parties or large dinners. One thing about this recipe that some people might find peculiar is the addition of sugar to the cheese filling. It may sound weird at first, but the balance between the sweetness of the sugar and the saltiness of the cheese and corn dough makes for a delicious bite." — Mely Martínez
Reprinted with permission. "The Mexican Home Kitchen." Rock Point (September 2020)
12
Empanadas
Tip
Make sure that the queso fresco for the filling is cold. This will keep it from melting too easily and oozing out of the empanadas when frying them. You may need to add a couple more tablespoons (30 ml) of water as you knead the dough for it to have a nice, soft texture. The amount needed will depend on whether you live in a humid or dry environment. Empanadas can be refrigerated for up to 3 days and frozen for up to 6 weeks. To reheat, completely defrost and heat on a comal or in a skillet, turning once, until warmed, about 10 minutes. They can also be reheated in an oven at 350°F (175°C)for 15 minutes.
20 minutes
20 minutes active
Ingredients
-
1½
cups (185 g) masa harina
-
1¼
cups (300 ml) warm water, plus more if needed
Directions
-
01Mix together the masa harina, warm water, and salt in a large bowl. Knead well until the dough is smooth and soft. Divide the dough into 12 equal-size balls and cover them with a damp cloth towel. Heat the oil in a large skillet over medium-high heat.
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Could NOT keep the empanadas from breaking up even as I was filling them. All instructions followed twice, but still....