Cheese and Sugar Empanadas (Tabasco)

Name: Cheese and Sugar Empanadas (Tabasco)
Ingredients: 7 oz corn masa (about 200 grams); 2 1/2 oz firm white cheese, such as queso fresco or farmer cheese (about 70 grams); 2 tablespoons sugar; 2 cups vegetable oil (about 500 ml)

Quique Borrayo Sampayo @quiqueborrayo21

NOTES: Chiapas cheese has a fairly strong flavor, so it should be well balanced with sugar to make this dish pleasant to the palate. It's also important to seal the empanadas properly so the cheese doesn't melt out in the oil, leaving an empty empanada.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

7 ozcorn masa (about 200 grams)
2 1/2 ozfirm white cheese, such as queso fresco or farmer cheese (about 70 grams)
2 tablespoonssugar
2 cupsvegetable oil (about 500 ml)

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Steps

1

Crumble the cheese and set aside.
2

Soften the masa with a little water and knead until it has the texture for making tortillas. Divide into small balls and flatten with a tortilla press.
3

Fill each empanada with cheese and enough sugar, fold to close, and set aside.
4

Heat the oil to 350°F (180°C) and fry the empanadas. Drain on paper towels and serve with extra cheese on top.