Chupaqueso Shells – Cheese Tortillas

Ingredients for 1 servings:

• 1 handful of grated cheese of your choice

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Sprinkle the grated cheese thinly into a nonstick or cast-iron skillet, just enough to cover the bottom. Don’t use too much cheese; add more if necessary. Slowly increase the heat until the cheese melts and browns. Medium heat is sufficient. Do not overcook. When the cheese on top takes on a leathery texture and the edges begin to brown, carefully flip the patty. If the patty sticks to the pan, remove the pan from the heat and let it cool briefly until it can be removed from the bottom. Then return it to the heat for another two to five minutes, or until the desired firmness is reached. Depending on the intended use, the firmness can be adjusted between “pancake” and “cracker.” Top the chupaqueso shell as a classic chupaqueso with more cheese and other fillings, if desired, fold or roll it while hot, and let the cheese melt. Alternatively, transfer it to a taco mold while hot and let it cool. The chupaqueso shell then retains its shape and can be filled like a taco. Alternative shapes, such as an edible bowl, are also possible.