Gorditas Infladas Fried Puffy Black Bean Gorditas Recipes

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

GORDITAS INFLADAS (FRIED PUFFY BLACK BEAN GORDITAS)

Steps:

• Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty.
• Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree.
• Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable.
• Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter.
• Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f).
• Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm.
• Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough.
• Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.

GRANDMA'S GORDITAS

Steps:

• Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
• Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
• Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

GORDITAS

Steps:

• 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.

CHEESY BLACK BEAN GORDITAS

Steps:

• Mix masa, water and beans with hands until mixture forms dough; roll into 12 balls, each about 2 inches in diameter. Cover with damp towel until ready to use.
• Flatten each ball into 5-inch round. Spoon 2 Tbsp. cheese onto center of each round; gather dough at top to completely enclose filling, pressing edges together to seal. Flatten to 4-inch gorditas (patties).
• Heat large skillet or comal sprayed with cooking spray on medium-high heat. Add gorditas; cook 2 to 3 min. on each side or until slightly puffed. Serve topped with sour cream and salsa.