Masa de Maíz con Queso Fresco
Homemade corn masa with fresh cheese and cilantro, perfect for dipping or as a side with grilled meats. This Puerto Rican-inspired vegetarian recipe, ready in about 25 minutes, pairs corn masa flour, warm water, fresh queso fresco for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 g corn masa flour
- 150 ml warm water
- 150 g fresh queso fresco
- 1/4 cup finely chopped fresh cilantro
- 1/2 tsp sea salt
- 1 tbsp olive oil
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix masa flour and sea salt. Gradually add warm water while stirring until a soft, non-sticky dough forms (about 2 minutes).
- Step 2: Knead dough on a floured surface for 3 minutes until smooth and elastic.
- Step 3: Divide dough into 8 equal portions, then flatten each into 10-cm discs using a tortilla press or rolling pin.
- Step 4: Heat a dry skillet over medium heat. Cook each disc for 1-2 minutes per side until lightly golden with brown spots.
- Step 5: Crumble queso fresco into fine pieces and mix with cilantro. Spread over warm masa discs while still hot.
- Step 6: Serve immediately with a drizzle of olive oil for a simple, flavorful side.
