Loroco and Requesón empanadas, traditional from Guatemala and highly appreciated in the beautiful area of Chiquimula, are a culinary delight with simple and quick preparation.
The combination of tasty cheese with fragrant loroco leaves gives this appetizer a unique and special flavor.
They originate from the Chiquimula area, where they have become a culinary tradition appreciated for their exquisite taste.
Loroco and Requesón Empanadas
Ingredients
6 cups of All-purpose flour
1 teaspoon of Salt
400 grams of Butter
1 cup of Water
2 Eggs
1 pound of Loroco
1 pound of Requesón
1 pinch of Salt
Preparation
Step 1 : First, prepare the dough by mixing the flour and salt in a food processor or manually in a bowl.
Step 2 : Then, gradually add the butter, eggs, and a little water, making sure to mix well.
Step 3 : If necessary, more water can be added if the dough is too dry.
Step 4 : Form a ball with the dough and let it rest.
Step 5 : Next, create small dough balls that are flattened into disks.
Step 6 : Finally, roll out the dough with a rolling pin until thin.
Step 7 : For the filling, chop the loroco and mash the requesón with a fork, then mix both ingredients adding salt to taste.
Step 8 : Then, place a spoonful of the requesón and loroco mixture on each dough disk.
Step 9 : Fold the dough over the edges to form the empanadas.
Step 10 : In a skillet with hot oil over medium heat, fry the empanadas until golden on both sides.
Step 11 : Once ready, let them dry on a napkin to remove excess grease.
Step 12 : Loroco and requesón empanadas can be served with a side of cabbage salad, red sauce, onion, and parsley.
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