Breads & doughs
Griddle Oaxaca Cheese Empanadas
Corn masa turnovers filled with quesillo and epazote.
VegetarianGluten-free
Ingredients
- 300 g nixtamalized corn masa
- 180 ml warm water
- 200 g shredded Oaxaca cheese
- 2 sprigs epazote, chopped
- Green salsa to taste
- Salt to taste
Step-by-step
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- Mix the masa with the warm water and salt until you get a smooth, workable dough.
- Shape tortillas, place cheese and epazote on one half and fold to form the turnover.
- Seal the edges by pressing with your fingers.
- Cook on a griddle 3 min per side until golden and the cheese melts.
- Serve with green salsa.
Tips
- Don't overfill so the cheese doesn't leak out while cooking.
- Epazote gives these Oaxacan turnovers their classic aroma.
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