Ingredients:

  • 1 cup (120g) cornmeal (masa de maíz)
  • 1 cup (240ml) water
  • 1 teaspoon (5g) salt
  • 1 tablespoon (15g) sugar (optional, for sweetness)
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon (5g) baking powder
  • 1 cup (100g) shredded cheddar cheese or queso blanco
  • Vegetable oil (enough for deep frying, approximately 2 cups or 480ml)

Instructions:

  1. Boil water in a medium saucepan.
  2. Stir in cornmeal, salt, sugar, and baking powder until well combined.
  3. Remove from heat and add vegetable oil; mix until a smooth dough forms.
  4. Allow the dough to cool for about 10 minutes until its comfortable to handle.
  5. Take a small portion of dough (about 2 tablespoons) and flatten it in your palm.
  6. Place a small amount of cheese in the center, fold the dough around it, and roll it into a cylinder.
  7. Repeat for remaining dough and cheese.
  8. In a frying pan or deep fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).
  9. Carefully add sorullitos to the hot oil, a few at a time, being cautious not to overcrowd the pan.
  10. Fry until golden brown, about 3-4 minutes per side.
  11. Use a slotted spoon to remove and drain on paper towels.
  12. Enjoy warm, and serve with your favorite dipping sauce.