Loroco and quesillo empanadas are a Honduran culinary tradition. The mixture of crumbled quesillo and crushed loroco wrapped in corn dough, slow-cooked 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, bringing everyone together 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 : The preparation begins by mixing corn flour with water in a bowl until achieving a moldable dough, which is then set aside.
Step 2 : Next, crumble the quesillo with your hands, crush the loroco, and mix everything until forming a dough, which is also set aside.
Step 3 : Then, make tortillas with the dough and add in the center the quesillo mixed with loroco.
Step 4 : Proceed to flatten the tortillas to give them a round shape, ensuring they are not too thick or too thin.
Step 5 : Afterward, cook the empanadas on a griddle or pan over medium-high heat for about 3 minutes on each side.
Step 6 : Finally, serve the empanadas accompanied by salad and pickles.
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