Peneques are tortillas stuffed with cheese, beans, or requesón, then battered, fried, and simmered in a tomato caldillo, turning soft on the inside and juicy on the outside. A humble, homemade classic full of Mexican flavor.
Peneques may not be as famous as quesadillas fritas, tlacoyos, or other street food favorites, but I’ve always loved them just as much!
When I was a kid visiting family in Mexico City and Puebla, we’d wander through mercados and tiny fondas, and there they were, part of that whole world of garnachas.
Humble, simple, but packed with flavor. It’s the kind of food that makes you feel at home the moment you take a bite.
Ingredients
- Tortillas: use soft corn tortillas so they fold easily without cracking.
- Cheese: queso fresco or farmer cheese works best because it stays creamy without melting out.
- Eggs: you’ll separate them to make the fluffy batter that gives peneques their classic coating.
- Flour: just a light dusting helps the egg batter stick to the tortillas.
- Oil: use enough for shallow frying so the peneques crisp and brown evenly.
- For the caldillo sauce: tomatoes, onion, garlic, chicken bouillon, toasted sesame seeds, dried epazote (optional), black peppercorns, and salt.
Peneques de Queso Recipe
Cut the tomatoes and onion into chunks and place them in a pot, covering them with water. Boil until tender.
This forms the base of your caldillo de jitomate, a staple in Mexican street food that brings all the flavors together.
Add the cooked tomatoes, onion, garlic, salt, pepper, and toasted sesame seeds to a blender.
Pour in water and blend until smooth, about 3–4 minutes. This creates a silky, flavorful tomato sauce ready for simmering.
Heat 2 tablespoons of oil in a medium pot. Strain the blended sauce into the pot, then season with chicken bouillon and a pinch of dried epazote if using.
Let the tomato sauce simmer gently for 10 minutes. Simmering allows the flavors to deepen and reduces the sauce slightly, making it perfect for soaking up your fried tortillas.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form (this is called punto de turrón in Mexico).
Gently fold in the yolks to create a light, airy batter. This fluffy coating is what gives the tortillas their golden, crispy texture.
Heat a generous amount of oil in a frying pan over medium heat. Take a corn tortilla, place a slice of queso fresco in the center, and fold it in half.
Lightly dust the filled tortilla with flour, then dip it into the egg batter, making sure it’s fully coated.
Gently slide the battered tortilla into the hot oil. Spoon a little hot oil over the top so the batter cooks evenly.
Flip once golden and cook the other side. Remove and place on paper towels to drain. Repeat with all tortillas.
Pro tip: don’t overcrowd the pan, give each tortilla enough space to make sure they stay crisp and golden.
Carefully add the fried tortillas to the simmering caldillo de jitomate. Let them soak for about 3 minutes, just enough to absorb the sauce without falling apart.
This is the secret to a tender, juicy filled peneque packed with tons of flavor!
Place the peneques on a plate, pour plenty of caldillo sauce over them, sprinkle with extra cheese, and drizzle with crema. Serve immediately while warm.
Recipe Tips & Notes
- Want to give them a spicy kick? Cook a few chiles and blend them along with the ingredients for the caldillo. Chile serrano, jalapeno, or chile de arbol works perfect for this recipe.
- Warm the tortillas a little before folding so they don’t crack while you fill them.
- Make sure the egg whites are beaten until really stiff; that’s what gives the batter its light, fluffy texture.
- Dust the tortillas lightly with flour before dipping in the egg mixture, but don’t overdo it or the batter can get clumpy.
- Let the caldillo simmer a bit longer if you want a thicker, richer sauce that clings nicely to the tortillas.
- Add the fried peneques to the sauce gently so they don’t tear and soak up all the flavors evenly.
- While queso fresco is a common filling, you’ll also find them stuffed with refried beans, picadillo, chicharrón, or even habas (fava beans).
- If you want to save them for later or store leftovers, allow them to cool down, then place them in an airtight container and store in the fridge for up to 3 days. When ready to enjoy, just reheat gently in a pan.
FAQ
When are usually eaten?
They’re quite versatile! People eat them as a snack, a side dish, or even a main. They’ve also been popular during Semana Santa (Lent), especially when filled with fava beans or cheese.
Do you always need to cook them in caldillo?
Not always. Caldillo de jitomate is very traditional. But depending on the recipe or region, some versions use mole or even salsa verde.
More Street Food Recipes to Try
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Peneques
Ingredients
- 8 medium corn tortillas
- 12 oz queso fresco (or farmer cheese)
- 3 medium eggs
- all-purpose flour (as needed)
- oil for frying
For caldillo sauce
- 1 lb tomatoes
- 1 small onion
- 2 cloves garlic
- 1 teaspoon chicken bouillon
- 1 teaspoon toasted sesame seeds
- 1 teaspoon dried epazote (optional)
- ½ teaspoon black peppercorns
- salt (to taste)
Instructions
- Cut the tomatoes and onion into chunks and place them in a pot with enough water to cover. Boil until tender.
- Blend the cooked tomatoes and onion with garlic, peppercorns, sesame seeds, and 3 cups of water for 3–4 minutes.
- Heat about 2 tablespoons of oil in a medium pot, then strain in the tomato sauce.
- Season with salt, chicken bouillon and epazote, and let it simmer for 10 minutes.
- Meanwhile, separate the eggs. Place the whites in a large bowl with a pinch of salt and beat until stiff peaks form. Add the yolks and gently fold to combine.
- Heat a generous amount of oil in a pan over medium heat.
- Take a tortilla, place a slice of cheese inside, and fold it in half.
- Dredge the filled tortilla in flour, then dip it into the egg mixture.
- Gently slide the battered tortilla into the hot oil and spoon a little oil over the top so it cooks evenly.
- Flip to fry the other side. Once golden, transfer to a plate lined with paper towels. Repeat with all tortillas.
- Carefully place the peneques into the pot of sauce and let them simmer for a few minutes.
- Serve with plenty of caldillo, a sprinkle of cheese, and a drizzle of crema.
Notes
- Warm the tortillas slightly before folding to prevent cracking.
- Don’t overfill the tortillas, too much cheese or beans can make them hard to handle.
- Make sure the egg whites are whipped to stiff peaks; this is key to a light, airy coating.
- Fry in batches with enough oil to keep the tortillas from sticking together.
- Simmering the fried tortillas in the sauce for a few minutes lets them absorb flavor while staying intact.
- You can try different fillings like refried beans, ground meat, or even fava beans for variation.
I love your blog because you always post those recipes that are not easy to find in english. Thank you so much for being so generous and sharing! Going to make peneques tonight, since i have all ingredients at home.