Empanada De Queso

Ingredients

• 2.25 cups warm water
• 2 tsp fine salt
• 1 tsp sugar
• 2 cups precooked white corn flour (masarepa)
• 1 tbsp vegetable oil – for dough
• 12 ounces queso blanco – shredded
• 6 cups vegetable oil – for frying
• hot sauce – for serving
• lime – wedges (for serving)

Instructions

1. In a large bowl, whisk the warm water, fine salt, and sugar until dissolved, 30–60 seconds.
2. Gradually sprinkle in the masarepa while stirring, then add 1 tbsp vegetable oil (for dough). Mix and knead until a smooth, soft dough forms that doesn’t crack when pressed, 2–3 minutes. Cover and rest to hydrate, 10 minutes.
3. While the dough rests, shred the queso blanco on the large holes of a grater, about 3 minutes.
4. Divide the dough into 10 equal balls (about 60 g each). Working one at a time, place a ball between two pieces of plastic (cut from a zip-top bag) and press or roll into a 5.5–6 inch disc, about 1/8 inch thick, 8–10 minutes total for all discs.
5. Spoon about 2–3 tbsp shredded cheese onto one half of each disc, leaving a 1/2 inch border. Fold the dough over to form a half-moon, press to expel air, and seal the edge firmly; trim with the rim of a bowl or crimp with fingers for a tight seal, 3–5 minutes.
6. Heat 6 cups vegetable oil (for frying) in a deep, heavy pot to 350°F/175°C over medium heat, 8–10 minutes. The oil is ready when a pinch of dough sizzles immediately.
7. Fry empanadas in batches without crowding, turning once, until deep golden and crisp and the cheese is melted, 4–6 minutes per batch. Maintain 330–350°F/165–175°C.
8. Drain on paper towels until the surface looks dry and crisp, 2 minutes. Serve hot with hot sauce and lime wedges.