For the dough

• 400 g yellow pre-cooked cornmeal (3¼ cups)
• 650 ml warm water (2¾ cups)
• 8 g salt (1½ teaspoons)
• 15 ml vegetable oil (1 tablespoon)

For the filling

• 350 g costeño cheese, shredded or crumbled (about 3 cups)
• 20 g unsalted butter, softened (1½ tablespoons)

For frying and serving

• 1 l vegetable oil for frying
• 120 ml Colombian hot sauce (½ cup)
• 180 ml suero costeño or crème fraîche-style sauce (¾ cup)