Description

Ingredients

• For the Dough
• 🌾 300 g all-purpose flour (2 1/2 cups) gluten Original: 🌾 300 g all-purpose flour (2 1/2 cups)
• 🧂 1/2 tsp salt (3 g / 0.1 oz) Original: 🧂 1/2 tsp salt (3 g / 0.1 oz)
• 🧈 100 g lard or butter (3.5 oz) dairy Original: 🧈 100 g lard or butter (3.5 oz)
• 💧 120 ml warm water (1/2 cup) Original: 💧 120 ml warm water (1/2 cup)
• For the Filling
• 🌼 150 g pumpkin flowers, cleaned and chopped (5 oz) Original: 🌼 150 g pumpkin flowers, cleaned and chopped (5 oz)
• 🧅 1/2 onion, finely chopped Original: 🧅 1/2 onion, finely chopped
• 🧄 1 garlic clove, minced Original: 🧄 1 garlic clove, minced
• 🧀 100 g fresh cheese (queso fresco) (3.5 oz) dairy Original: 🧀 100 g fresh cheese (queso fresco) (3.5 oz)
• 🌿 1 tsp dried epazote or parsley (optional) Original: 🌿 1 tsp dried epazote or parsley (optional)
• 🫒 1 tbsp oil (15 ml / 0.5 fl oz) Original: 🫒 1 tbsp oil (15 ml / 0.5 fl oz)
• 🧂 Salt to taste Original: 🧂 Salt to taste

Preparation

• In a bowl, combine flour and salt. Add melted lard and warm water gradually. Knead until smooth. Let rest for 30 min.
• In a pan, sauté onion and garlic in oil. Add pumpkin flowers, herbs, salt, and cook for 5 min. Cool, then mix in crumbled cheese.
• Roll out dough and cut circles (about 12 cm / 5 in). Place 1 tbsp of filling in the center, fold, and seal edges with a fork.
• Fry in hot oil until golden, or bake at 180 °C (350 °F) for 20–25 min.
• Serve warm with salsa or cream.

Total Time

Nutritional Value

Advice

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