Recipe courtesy of Margarita Mendez

Gorditas

  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 6 gorditas
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Ingredients

1 pound white corn dough

2 tablespoons vegetable oil

8 ounces chorizo

2 poblano peppers, roasted, peeled and sliced

1 clove garlic

1 tomato, halved and diced

1/2 onion, sliced

Store-bought refried beans

Shredded lettuce, for garnish

Sliced tomato, for garnish

Queso fresco, for garnish

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.

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