Some food memories are so vivid they transport you right back to the moment. For me, it’s a warm evening in Mexico City, margarita in hand, at a beautiful little restaurant. Just as we were wishing for a little something to nibble on, the waiter appeared with a plate of fresh, hot *tortitas*. The rest of the meal is a blur, but those little masa pastries? Unforgettable. They were like tiny, thick corn tortillas with a raised edge, creating the perfect cup for a savory filling. I never learned the exact cheese they used, but I’ve spent years perfecting this recipe to recapture that magical, slightly tangy flavor. By combining simple farmer cheese with salty feta, I found the perfect match. Now, you can bring that little piece of Mexico City magic into your own kitchen.
Ingredients
• Makes 14 to 15 tortitas
• 2 cups / 240g dry masa harina
• 1 cup / 240ml warm water, plus more if needed
• ½ teaspoon salt
• 2 tablespoons / 30ml vegetable oil
• ¼ to ⅓ cup / 60-80ml medium-hot green chili sauce or salsa verde
• 4 oz / 113g farmer cheese, crumbled
• 2 oz / 56g feta cheese, crumbled
Instructions
1. Preheat your oven to 450°F / 230°C. In a medium bowl, combine the masa harina and salt. Gradually pour in the warm water, mixing with your hands until a soft, pliable dough forms. If it feels crumbly, add more water one teaspoon at a time.
2. Divide the dough into 14 or 15 equal-sized balls, about the size of a large walnut. Working one at a time, flatten each ball into a round disk about 3-4 inches (8-10 cm) across. Pinch the edges to create a ¼-inch (½ cm) rim, forming a small, shallow cup.
3. Arrange the masa shells on a baking sheet and lightly brush the inside of each one with vegetable oil.
4. Bake for 20 to 25 minutes, or until the edges are golden brown and the shells are firm and almost crisp.
5. Let the tortita shells cool on the baking sheet for a few minutes until they are cool enough to handle.
6. Spread a scant teaspoon of green chili sauce evenly inside each baked shell. In a small bowl, combine the crumbled farmer cheese and feta cheese, mixing them together thoroughly.
7. Sprinkle the cheese mixture evenly over the chili sauce in each tortita. Serve immediately as a fantastic appetizer with tequila cocktails or cold beer.
Nutritional Information
• (per tortita)
• Calories: 105 kcal
• Protein: 4g
• Fat: 5g
• Carbohydrates: 11g
• Sodium: 180mg
Pro Tips
• If your masa dough cracks when you shape it, it’s too dry. Add water, one teaspoon at a time, until it’s smooth and pliable like play-doh.
• For a more traditional flavor, try substituting the cheese blend with crumbled cotija or queso fresco.
• You can bake the tortita shells up to a day in advance. Store them in an airtight container at room temperature and fill just before serving to keep them crisp.
• Control the heat by choosing your green chili sauce wisely. Use a mild salsa verde for less spice, or add a pinch of cayenne to the cheese for an extra kick.
