Recipe courtesy of El Palote Panaderia
Gorditas
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- Level: Advanced
- Total: 9 hr 5 min (includes marinating time)
- Active: 1 hr 45 min
- Yield: 3 to 4 servings
- Level: Advanced
- Total: 9 hr 5 min (includes marinating time)
- Active: 1 hr 45 min
- Yield: 3 to 4 servings
Ingredients
Soy Meat:
Seasoning:
Masa:
Filling Suggestions:
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Directions
Special equipment:
a tortillera; a gallon-size plastic bag- For the soy meat: Boil 20 cups water. Add the dehydrated soy meat to a 5-gallon pot. Add the boiling water to the pot and let it sit and hydrate for 1 hour.
- Remove, rinse and squeeze the soy until it weighs 5 1/2 pounds.
- Heat the canola oil in a frying pan on high heat. Add the “meat” to stir and cook thoroughly. Cover the pan with a lid and bring it down to medium heat. Let cook, stirring every 15 minutes, for 1 1/2 hours total.
- For the seasoning: Blend the pineapple juice, orange juice, oregano, chipotle peppers, thyme, salt, cloves, guajillo peppers, garlic, ancho peppers, onion and pineapple little by little. Place the hydrated soy meat in a large bowl. Add the seasoning to the soy meat and mix thoroughly to incorporate all the flavors. Let marinate, covered and refrigerated, for 6 to 12 hours (or overnight).
- For the masa: Cut the edges of a gallon-size plastic bag to get two 10-inch squares of plastic. Mix the corn flour and water together in a bowl, then knead into a manageable masa. Form 6 uniform masa balls. Open a tortillera and place a piece of plastic on it. Top with a masa ball, then place the other piece of plastic on top of the masa ball. Close the tortillera lightly to form a gordita. Cook the gordita in a griddle on medium heat on each side for 1 minute, then cook for another 2 minutes on each side. Finally, cook the gordita on one side for 30 seconds. Repeat to make more gorditas.
- Make a 3-inch opening on the edge of a gordita. Spread beans inside the gordita, then add the al pastor “meat.” Add the gordita toppings. Enjoy.
