Tetelas de Requesón
Crispy fried corn tortilla pockets filled with creamy fresh cheese, served with a bright salsa. A classic Mexican street food that's surprisingly simple and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 8 tortillas fresh corn tortillas (6-inch diameter)
- 1 cup requesón or ricotta cheese
- 2 tbsp fresh epazote or cilantro, chopped
- 2 cups vegetable oil for frying
- 1 cup salsa roja (red salsa)
- 1 to taste salt and pepper
Instructions
- 1
Mix requesón with epazote and a pinch of salt until combined.
- 2
Warm tortillas in a dry skillet over medium heat, 15 seconds per side, until pliable.
- 3
Spoon 2 tbsp cheese mixture onto the center of each tortilla.
- 4
Fold each tortilla in half and press the edges firmly to seal.
- 5
Heat oil in a deep skillet to 350°F (or until a piece of tortilla sizzles immediately).
- 6
Fry tetelas in batches 2–3 minutes per side until deep golden and crispy.
- 7
Transfer to a paper towel–lined plate and season with salt.
- 8
Serve warm with salsa roja on the side.
Tools you’ll need
- 12-inch skillet
- deep skillet or saucepan (3-quart minimum)
- instant-read thermometer
- slotted spoon
- paper towels
- small mixing bowl
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