Recipe courtesy of Margarita Mendez
Recipe courtesy of Margarita Mendez
Watch how to make this recipe.
Gorditas
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- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 6 gorditas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 33 mg
- Sodium
- 933 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 6 gorditas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 33 mg
- Sodium
- 933 mg
Ingredients
Directions
- Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.
