Prep Time
10 minutes
Cook Time
15 minutes
Serves
10
Ingredients
- 2 1/4 cups pre-cooked white cornmeal (masarepa)
- 1 tsp salt
- 4 oz shredded queso fresco
- 1 cup milk
- 1 1/2 cups water
- 1 tbsp butter or margarine
- 4 oz shredded mozzarella cheese
Steps
1
Add cornmeal, salt, and shredded queso fresco in a medium/large bowl. Whisk together to combine. Add water, milk, and butter to a sauce pan and heat until steaming, but not boiling. Turn off heat. Add hot milk/water mixture to cornmeal mix. Stir with a wooden spoon until combined and then let sit for 5 minutes.
2
Preheat griddle to medium-low (about 350 degrees). Grab a handful of dough (about 1/3 of a cup) and form into a 5- inch patty. Add a pinch of shredded mozzarella into the center and fold the patty edges over the center to envelope the cheese into the dough, forming into a ball. Repeat with the rest of the dough. You should have 10 balls.
3
Flatten each ball into a 4-5 inch patty, smoothing the edges if they start to crack. Place onto preheated griddle. Repeat with rest of the dough balls. Cook until both sides get dark spots from cooking and get firm on the outside. This should take about 4 minutes per side.
4
Let cool for about 3 minutes and then serve, hot.