Gorditas
Serves 4
Recipe by: http://www.fiery-foods.com
1 cup vegetable shortening
2 cup masa harina (corn flour)
1 1/3 cup hot water
1 teaspoons salt
Oil for frying
Filling:
2 cupcooked -- mashed black beans
Chopped onions
Shredded cabbage
Chopped tomatoes
Habanero based hot sauce
Beat the shortening until fluffy and add the masa, salt, and water and
knead the dough into a ball. Or, if you have a food processor, blend the
ingredients for 1 minute using a steel blade until a dough is formed.
Cover the dough with plastic wrap and allow it to sit for 15 minutes.
Divide the dough into 6 portions and roll into balls. Roll out each ball
to a circle about 1/4-inch thick. Pour the oil to a depth of 1-inch in a
heavy skillet and heat to 375 degrees. Slide the gorditas into the hot
oil and spoon some of the hot oil over the top until they puff and
brown, about 1 to 2 minutes. Remove and drain on paper towels. When the
gorditas have cooled, make a slit in the side to form a pocket. Stuff
with the filling, top with some of the sauce and serve.
Yield: 6 gorditas
Heat Scale: Medium
Note: If the dough is too dry when you roll it out it will crack and
crumble; if too moist, it will stick to the paper.
Recipe Notes
Gorditas means "little fat ones" and are thick, fried, tortillas that
are stuffed with any number of fillings--beef, chicken, pork or
beans. Cabbage may seem like an odd garnish but it is very popular
topping in Mexico where it holds up better than lettuce in the heat.
The use of black beans reflects a Yucatacan influence, so I serve
them with a habanero-based sauce.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/