Recipe courtesy of Tacos Chiwas
Rajas Con Queso Gordita
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1170
- Total Fat
- 52
- Saturated Fat
- 14
- Carbohydrates
- 140
- Dietary Fiber
- 20
- Sugar
- 11
- Protein
- 39
- Cholesterol
- 54
- Sodium
- 1473
- Total: 1 day 1 hr 35 min (includes overnight chilling time)
- Active: 1 hr 15 min
Ingredients
6 poblano chiles
6 Anaheim chiles
1/4 cup canola oil
1 white onion, cut into julienne
3 jalapeno chiles, cut into julienne
3 serrano chiles, cut into julienne
6 ounces cream cheese
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground cumin
Gorditas, recipe follows
1 cup shredded cheese (queso asadero)
Refried Beans, recipe follows
Gorditas:
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons salt
2.2 ounces shortening
5 cups warm water
1 cup milk
Refried Beans:
3 cups dried pinto beans
2 tablespoons kosher salt
1/3 cup canola oil
1/4 cup warm water
Directions
- Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
- Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
- Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
Gorditas:
- For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
- Portion the dough out into 2.2-ounce balls and refrigerate overnight.
- Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
Refried Beans:
- In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
- In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.