| Servings |
tortillas
|
Ingredients
- 2 cups masa harina
- 1 tsp salt
- 8 oz queso fresco coarsely grated
- 4 Tbsp canola oil
Ingredients
|
|
Instructions
- Put the masa harina and salt into a wide bowl. Slowly add about 1 1/3 cups of hot water, mixing as you go. You should end up with a soft puttylike dough, as soft as you can make it without it being sticky. Put the ball in a plastic bag and set aside for 30 minutes or longer.
- Divide the dough into 10 smooth balls. Flatten the balls slightly to make small smooth patties. Keep them covered or in the plastic bag. Divide the grated cheese into 10 portions. Keep a bowl of lukewarm water nearby.
- Cup one palm slightly and dampen it with the lukewarm water. Take one piece of sough and put it in the dampened palm. Press down on it until you have a 3-inch round, which is slightly cupped because of your palm. If the edges break, fix them with dampened fingers. Now put about 2 to 3 Tbsp. cheese into the cup. Bring the edges of the cup together over the top of the cheese and form a ball again. Press down on the ball gently to make a patty. Make 9 others and keep covered on a sheet of wax paper.
- Press tortillas with a tortilla press, or something flat. They should be slightly thicker than a tortilla. Grease a frying pan with oil very lightly and fry till slightly browned. Serve with a fresh coleslaw.
Recipe Notes
Recipe adapted from World Vegetarian.