Recipes from Mexico :: Mexican Salsas and Condiments
Makes 18 gorditas.
3 c. instant masa flour (see note)
1/4 c. flour
Salt
1 c. vegetable shortening
3 c. water, room temperature
Canola (or other vegetable) oil
2 c. shredded cooked beef, chicken,
carnitas (braised pork) or other meat
2 c. refried beans
2 c. (8 oz.) shredded cheese, such
as jack, anejo, cotija or ranchero
3 tomatoes, thinly sliced (18 slices)
Combine masa, flour and about 1 tsp. salt in a large mixing bowl. Cut in the shortening to distribute it. Add 3 c. room-temperature water. Mix with hands until dough can be formed into a ball. Dough will be slightly sticky. Heat a lightly greased or nonstick skillet until very hot, then reduce heat to med. Take 1/4 c. of dough and pat it between your hands until it resembles a thick tortilla about the size of a large cookie. Place the gordita on the skillet and cook it until the dough puffs slightly, 4 to 5 mins. on each side. As soon as it is cool enough to handle, open it like a pocket. Add a small amount of cooked meat along with beans, cheese and a tomato slice, as if building a taco. Repeat steps until all dough has been used.
Serve with Fiery Jalapeno Salsa.
NOTE: Instant masa flour is used to make corn tortillas and is available at some supermarkets and specialty stores. It is fresh corn masa that has been dried and ground.
Fiery Jalapeno Salsa
5 whole jalapeno chiles
2 Roma (plum) tomatoes
1 clove garlic
1/2 c. water
Salt
Combine chiles, tomatoes, garlic and 1/2 c. water in a small saucepan. Let it come to a boil and simmer for 10 mins. Remove stems from chiles, discard and place whole chiles in blender with tomatoes, garlic and water. Blend at med. speed until pureed. Add about 1/2 tsp. salt, or to taste.
Makes about 1 c..
