Gorditas: Stuffed Pockets of Love
- 2 cups instant corn flour
- 4 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups water
- Corn oil, for frying
- 1 cup poached shredded chicken breast
- 1/2 cup thinly sliced red cabbage
- 1/4 cup crumbled cotija cheese
- Salsa Liquada, recipe follows
- Salsa Liquida:
- 2 tomatoes
- 1 jalapeno, stemmed and seeded
- 1/2 tablespoon minced garlic
- 1 teaspoon dried Mexican oregano
- Salt and freshly ground black pepper
Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered.
Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry.
Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida.Salsa Liquida:
Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper.
Recipe courtesy Aaron Sanchez