Nicaraguan Cheese-Stuffed Corn Tortilla

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This iconic Nicaraguan street food from La Paz Centro features a thick, soft corn tortilla wrapped around melty white cheese, then topped with bright pickled red onions and a dollop of sour cream. The contrast of warm, buttery masa against tangy, salty cheese makes every bite irresistible. Best enjoyed fresh off the comal with an icy tamarind drink on the side.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 3 gSugar
• 12 gProtein
• 520 mgSodium
• 210 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the pickled onions

• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup warm water
• 1 tsp fine salt
• 1/2 tsp achiote (annatto) powder

For the masa dough

• 2 cups masa harina
• 1/2 tsp fine salt
• 1 1/2 cups warm water (approx.)
• 2 tbsp lard or vegetable oil

For the filling and serving

• 1 1/2 cups shredded soft white cheese (quesillo, mozzarella, or farmer cheese)
• 1/2 cup sour cream or thick cuajada
• Extra pickled onions and salt to serve

Directions

1. Make the pickled onions: combine the sliced red onion, vinegar, warm water, salt, and achiote in a small bowl. Stir and set aside to pickle at least 15 minutes while you prepare the dough.
2. Mix the masa: in a large bowl, whisk the masa harina with the salt. Gradually pour in the warm water, mixing with your hand until a soft, pliable dough forms that holds together without cracking (add a tablespoon more water if too dry, or more masa if sticky).
3. Knead in the lard until fully incorporated, then cover the bowl with a damp towel and let rest 10 minutes so the masa hydrates.
4. Divide the dough into 8 equal balls. On a sheet of plastic or parchment, flatten each ball into a thick disc about 4 inches wide and 1/4 inch thick, using the palm of your hand or a tortilla press lined with plastic.
5. Place about 3 tablespoons of shredded cheese in the center of 4 of the discs, spreading it slightly but leaving a 1/2-inch border. Top each with a second disc and press the edges firmly together to seal, then flatten gently to about 5 inches wide.
6. Heat a dry comal or large cast-iron skillet over medium heat for 2 minutes. Cook each stuffed tortilla 3 to 4 minutes per side, pressing lightly with a spatula, until golden-brown spots appear and the cheese inside is fully melted.
7. Serve immediately, topped with a generous spoonful of pickled onions, a dollop of sour cream, and a pinch of salt.

Cook’s Notes

• Authentic quesillo cheese from La Paz Centro is soft, slightly tangy, and milky; if unavailable, a mix of fresh mozzarella and a little farmer cheese gives the closest texture and flavor.
• Keep the masa covered with a damp towel while working so it does not dry out and crack when shaping.
• Cook on a moderately hot comal; if the heat is too high the outside will brown before the cheese melts inside.
• Add a teaspoon of sugar to the pickled onion brine for a sweeter, more traditional curtido-style topping.
• Serve with tamarind or hibiscus agua fresca for an authentic Nicaraguan street-food experience.

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