Empanadas de Queso (Cheese Empanadas)

Updated at: Thu, 17 Aug 2023 08:03:26 GMT

Step 1

Mix 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.

Step 2

To make the filling for the empanadas, combine the queso fresco with the sugar in a medium bowl.

Step 3

To form the empanadas, place a ball of masa harina between two plastic sheets cut from a freezer bag in a tortilla press. Press down on the tortilla press to form a circle, then remove the top plastic sheet. Place 2 tablespoons (15 g) of the cheese and sugar mixture in the center of the circle. With the help of the bottom plastic sheet, fold the circle in half and seal the edges well. (It is important to seal the edges well because if the filling leaks out when frying, it can cause the oil to splatter.) Repeat this process with the remaining dough balls and filling, while frying the formed empanadas.

Step 4

Lower an empanada into the hot oil and cook until the bottom is golden brown, then turn it over to cook the other side, about 2 minutes per side (you can fry more than one at a time; just don’t overcrowd the pan).Remove from the pan and place on a paper towel–lined plate to drain the excess oil. Continue frying the rest of the empanadas.

Step 5

Right before serving, mix the shredded cabbage with the lime juice in a bowl. Serve the empanadas topped with the cabbage, the sliced onion and tomato, a drizzle of salsa, and a sprinkle of cheese.

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