Corraza Recipe
Make Corraza Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparing the Dough
- 1
Mixing Dry Ingredients
In a large mixing bowl, combine the corn masa flour and salt. Stir well to ensure the salt is evenly distributed.
- 2
Adding Wet Ingredients
Gradually add the warm water and vegetable oil to the flour mixture. Mix with your hands or a spoon until the dough comes together and is smooth.
- 3
Kneading the Dough
Knead the dough for about 2-3 minutes until it is soft and pliable. If the dough is too dry, add a little more water, a tablespoon at a time.
Assembling the Corraza
- 4
Dividing the Dough
Divide the dough into equal pieces, about the size of a golf ball. Roll each piece into a ball and flatten it slightly.
- 5
Filling the Dough
Take one flattened dough ball and place a generous tablespoon of your chosen filling in the center. Be careful not to overfill.
- 6
Closing the Corraza
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch.
Cooking the Corraza
- 7
- 8
Cooking the Corraza
Place the sealed corraza on the hot skillet. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy.
Serving
- 9
Plating the Dish
Remove the corraza from the skillet and place them on a serving plate. Serve warm with optional toppings such as sour cream, salsa, and chopped cilantro.
