Authentic Mexican Antojitos

Ingredients

• 2 cups (240g) masa harina 2 cups (240g) masa harina
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (120g) shredded cheese (such as queso fresco or Monterey Jack) 1 cup (120g) shredded cheese (such as queso fresco or Monterey Jack)
• 1 cup (150g) cooked and seasoned meat (such as shredded chicken or beef) 1 cup (150g) cooked and seasoned meat (such as shredded chicken or beef)
• ½ cup (75g) diced vegetables (such as bell peppers, onions, or tomatoes) ½ cup (75g) diced vegetables (such as bell peppers, onions, or tomatoes)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salsa, guacamole, and sour cream for serving Salsa, guacamole, and sour cream for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 42g (Sugars: 1g)
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
2. 2.
   Divide the dough into small portions and shape them into balls.
3. 3.
   Using a tortilla press or a rolling pin, flatten each ball into a thin round disc.
4. 4.
   In a skillet, heat the vegetable oil over medium heat.
5. 5.
   Place the flattened dough discs in the skillet and cook for 2-3 minutes on each side until golden brown.
6. 6.
   Remove the cooked discs from the skillet and set aside.
7. 7.
   To assemble the Antojitos, place a spoonful of shredded cheese, cooked meat, and diced vegetables on one half of each cooked dough disc.
8. 8.
   Fold the other half of the disc over the filling, creating a half-moon shape.
9. 9.
   Return the filled Antojitos to the skillet and cook for an additional 2-3 minutes on each side until the cheese is melted and the filling is heated through.
10. 10.
    Serve the Antojitos hot with salsa, guacamole, and sour cream.

Treat your ingredients with care...

• Masa harina — Ensure that the masa harina is fresh and of good quality for the best texture and flavor in the Antojitos.
• Shredded cheese — Experiment with different types of cheese to find your favorite combination. Queso fresco, Monterey Jack, or a blend of Mexican cheeses work well.
• Cooked meat — Season the meat with traditional Mexican spices like cumin, chili powder, and oregano for an authentic flavor.
• Diced vegetables — Feel free to customize the filling with your preferred vegetables, such as bell peppers, onions, or tomatoes.

Tips & Tricks

• For a crispier texture, brush the Antojitos with a little oil before cooking.
• Experiment with different fillings such as beans, corn, or even seafood for a variety of flavors.
• If you don't have a tortilla press, you can use a flat-bottomed heavy object to flatten the dough balls.
• To save time, you can prepare the dough and filling in advance and assemble the Antojitos just before cooking.
• Serve the Antojitos immediately after cooking to enjoy them at their best.

Serving advice

Serve the Antojitos as an appetizer or a main course. Arrange them on a platter and garnish with fresh cilantro leaves and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the Antojitos on a colorful plate, showcasing their golden brown exterior. Drizzle some salsa and sour cream over the top and sprinkle with chopped fresh herbs for an enticing presentation.