Dobladas Oaxaqueñas con Flor de Calabaza y Quesillo

In a large bowl, combine the masa de maíz nixtamalizada with the agua tibia and 5 grams of sal. Knead thoroughly for about 5-7 minutes until the masa is smooth, pliable, and no longer sticky. Cover with a damp cloth and let rest for 15 minutes.

For the filling, heat a small amount of the aceite vegetal in a skillet over medium heat. Add the cebolla blanca, ajo, and chile serrano, sautéing until fragrant and softened, about 3-4 minutes.

Add the flor de calabaza and epazote to the skillet. Cook for another 2-3 minutes until the flor de calabaza is tender and slightly wilted. Remove from heat and stir in the shredded quesillo until it just begins to melt and combine with the vegetables. Set aside.