These little cookies are fabulous. They are so much work though. Toward the end I got better at keeping the filling in, I made a double batch. To those of you making them for the first time, yes, the dough is sticky. Be sure to use plenty of flour on your surface and rolling pin. I filled them with strawberry guava jam (yum). As wonderful as they are, I don't know if I will be making them again too soon. Trying to clean the cookie sheet after the filling leaks out and then burns is not a lot of fun.

Reviewed On: Jun. 26, 2004

I used a different meat filling, with ancho chillies. The crust is really good. My family prefered them cooked on top of the stove, using a comal,instead of baked. The masa gets a really nice toasted corn flavor. The dough rolls out really well also. I will make them again. I have tried so many wonderful recipes on this website. I love it!

Reviewed On: Dec. 28, 2003

This recipe was awesome! I cooked it for about ten minutes less than the recipe called for. I used cream cheese in it. It was crazy good. It was very easy too. I just didn't know how to get the crunchy glaze out of the pan. I guess hot water would release it. I also wasn't sure whether to cover it or not, I didn't cover it. My husband took it to work to true Mexicans. I shouldn't have been nervous about it, they loved it. I will make it over and over again. Fabulous!!!!!!

Reviewed On: Mar. 4, 2003