Cheese Empanadas with Requeón Filling

Steps

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1. 1
   Prepare the salsa: wash and finely chop half an onion, place in a bowl.
   ▶ ≈0:19
2. 2
   Finely chop two serrano chiles (remove stems), add to the onion bowl.
   ▶ ≈0:44
3. 3
   Wash and finely chop cilantro, add to the salsa bowl.
   ▶ ≈1:06
4. 4
   Finely chop two tomatoes and add to the salsa.
   ▶ ≈1:38
5. 5
   Sprinkle salt over the tomatoes and squeeze the juice from one lime. Mix to finish the salsa.
   ▶ ≈1:58
6. 6
   Finely chop the remaining cilantro and one serrano chile for the filling.
   ▶ ≈2:40
7. 7
   Heat oil in a pot. Add half a kilogram of requeón and cook until slightly browned.
   ▶ ≈3:04
8. 8
   Add the chopped serrano chile and cilantro to the requeón, season with salt, and cook until well combined.
   ▶ ≈3:16
9. 9
   Take a portion of corn dough and place in a tortilla press to flatten into a disc.
   ▶ ≈3:46
10. 10
    Place the requeón filling on the dough and press the edges firmly to seal, ensuring the filling doesn't escape.
    ▶ ≈4:32
11. 11
    Heat oil in a pot and carefully place the stuffed empanada into the hot oil to fry.
    ▶ ≈4:52
12. 12
    When one side is golden brown, flip the empanada and fry the other side until golden and crispy.
    ▶ ≈5:26
13. 13
    Repeat steps 9 through 12 to make additional empanadas.
    ▶ ≈6:26
14. 14
    Plate the fried empanadas, drizzle with sour cream, and serve alongside the salsa and lettuce.
    ▶ ≈6:56