Loroco and quesillo empanadas are a culinary tradition of Honduras. The mixture of shredded quesillo cheese and mashed loroco flower wrapped in corn dough, cooked slowly on a griddle, results in a tasty and comforting bite.
The flavor of loroco and quesillo empanadas is a delight that combines the smoothness of cheese with the special touch of this edible flower.
It is a dish enjoyed with family, gathering everyone around the table to share flavors and unique moments.
Loroco and Quesillo Empanadas
Ingredients
2 pounds of Corn flour
Water
1 pound of Quesillo
½ pound of Loroco
Cabbage salad
Pickles
Preparation
Step 1 : Begin by mixing the corn flour with water in a bowl until a malleable dough is formed, then set aside.
Step 2 : Next, break apart the quesillo with your hands, mash the loroco, and mix everything until a dough forms, which is also set aside.
Step 3 : Then, make tortillas with the dough and add the mashed quesillo and mashed loroco in the center.
Step 4 : Proceed to flatten the tortillas to give them a round shape, ensuring they are neither too thick nor too thin.
Step 5 : Cook the empanadas on a griddle or comal over medium-high heat for about 3 minutes on each side.
Step 6 : Finally, serve the empanadas with cabbage salad and pickles.
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