Favorite Recipes of Maverick Swaniel Harrienger

{December 17, 2016}   Cheese Telitas (Lorena Garcia’s New Taco Classics by Lorena Garcia, 2015, page 9)

Yields 12 1.5-ounce rounds.


  • 1 cup precooked corn flour/masa arepa flour
  • 1 teaspoon kosher salt
  • 1 cup water
  • 0.75 cup queso fresco cheese, grated
  • 1 tablespoon vegetable oil


  1. Whisk together the corn flour + salt.
  2. In a medium bowl, add the water, queso fresco, + oil.  Slowly add the flour mix stirring until well-combined.
  3. Start to knead the dough in the bowl; it’s ready to be shaped after 5 minutes of kneading.
  4. Divide the dough into twelve 1.5 ounce balls, + flatten each in a tortilla press or using the flat side of a plate to make 12 5″ tortillas.


  1. Preheat the fryer to 350°F.  Fry three to four telitas at a time, 2.5 minutes/side.
  2. Place the fried telitas in a plate lined with paper towels until ready to use.


  1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + brown two to three minutes more.
  2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.

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