Empanadas de Quesillo

First, prepare the salsa roja. On a comal or heavy skillet, roast the tomate rojo, chile serrano, cebolla blanca, and ajo until softened and slightly charred on all sides. This will take about 10-15 minutes.

Transfer the roasted tomate rojo, chile serrano, cebolla blanca, and ajo to a blender. Add the fresh cilantro and 2 grams of sal. Blend until a smooth or slightly chunky salsa is formed. Set aside.

Next, prepare the masa for the empanadas. In a large bowl, combine the masa de maíz with the remaining 3 grams of sal. Gradually add the water, kneading with your hands until the masa is smooth, pliable, and no longer sticky. It should have the consistency of play-dough.