Gorditas de Requesón

Prepare the requesón filling: In a bowl, combine the requesón, chopped epazote, minced serrano chile, minced white onion, and 5 grams of salt. Mix well and set aside.

Prepare the masa dough: In a large bowl, combine the masa harina and 10 grams of salt. Gradually add the water, mixing with your hands until a soft, pliable dough forms. It should not be sticky but moist enough to hold its shape. Knead for about 5 minutes.

Form the gorditas: Divide the masa dough into 12 equal portions, about 70-80 grams each. Roll each portion into a ball.