Repocheta — Print Recipe — The Culinary Codex

A thick corn tortilla stuffed with seasoned cheese and beans, folded and fried until golden and crispy on the outside, creamy inside.

Ingredients

1 Mix corn masa with salt and enough water to form a soft, pliable dough that does not crack at the edges.
2 Divide dough into balls. Flatten each into a thick tortilla using a press or hands.
3 Place a spoonful of mashed beans and crumbled cheese in the center of each tortilla.
4 Fold the tortilla over the filling and press edges to seal. Shape into a half-moon.
5 Fry in hot oil until golden and crispy on both sides, about 3 minutes per side.
6 Drain on paper towels. Serve hot with a dollop of sour cream on top.

Did You Know?

Repochetas are a favorite school snack in Nicaragua, sold by vendors outside school gates every morning.