Mexican cuisine · Dough, Pasta & Rice

Empanadas de Queso Oaxaqueñas

Large half-moon masa pockets filled with pulled quesillo and epazote, baked crisp on the comal.

Ingredients · for 4 servings

• 400 g masa harina
• 500 ml warm water
• 300 g cheese (Oaxaca-style, or young Gouda + mozzarella)
• 2 sprigs epazote (or oregano)
• 400 g tomatoes
• 2 serrano chiles
• 1 onion
• 3 tbsp oil
• 2 freezer bags (for the tortilla press)
• Salt

Instructions

1. Mix the masa harina with 1 tsp salt and knead in the warm water little by little, until a soft dough forms that presses together without cracking; let it rest covered for 15 min.
2. For the salsa, toast the tomatoes, serrano chiles and half the onion in a dry pan for 8 min., until the skins blister dark, and purée roughly with salt.
3. Pull the cheese into fine strands and strip the epazote leaves from the stems.
4. Shape the dough into eight balls and press each one between two freezer bags in the tortilla press into a thin disc about 16 cm across.
5. Place cheese strands and a few epazote leaves on one half of each disc, fold over into a half-moon, press the edges firmly shut and cook the pockets on the dry pan over medium heat for 3–4 min. per side, until brown spots appear.
6. Brush the empanadas with the oil, cook 1 min. more per side until crisp, and serve hot with the salsa and the remaining onion in rings.