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Aug '11

Recipe: Gorditas

I’ve been waiting to try this one. This comes out of my Better Homes and GardensSpecial Edition “Mexican” edition I picked up when I was in the States last Christmas.  I love Mexican food – Mmmmmmm

I love gordits, they have a beautiful crispy outside and soft inside filled with Mexican goodness.


2 cups masa harina
1/4 cup all-purpose flour
1 tsp baking powder
1 teaspoon salt
1-1/2 hot water
1/2 cup finely shredded Cotja or Asiago cheese (finley shredded Parmesan is a good substitute)
Vegetable Oil
1 15-oz can of black beans, rinsed and drained
2 canned Chile pepper in Abodo sauce, seeded and finely chopped (leave seeds for more heat)
2 cloves garlic, minced
1 cup inely shredded cabbage


l. In a large bowl, combine masa harina, flour, baking powder, and salt. Gradually add the hot water, stirring until mixture forms a soft dough. Stir in cheese.

2. Divide masa mixture into 12 portions. On a lightly fkoured surface, use your hands to pat each portion into a 2-1/4 inch round. (As you work, krrp dough and formed gorditas covered with a damp paper towel or clean kitchen towels to prevent them form drying out.)

3. In a heavy medium saucepan, heat 1-1/2 inches of oil over mediuym heat to 350F; Fry gorditas, three or four at a time. in hot oil ffor about 2 inutes or until crisp and golden brown. Drain on paper towel. Usinga serrateed knife, split hot gorditas horizontaly to partly open.

4. In a medium heat, commbine blact beans, chilepe peper, and garlic; use a fork to slightly mash bean mixture, Spoon bean misture into gorditas; spoon in cabbage and salsa.

Per Appetizer: 264 cal, 16 g fat (2 g sat fat), 6 mg chol. 475 mg sodium, 27 g carbs, 4 g fibre

The finished product is a lovely appetizer with a beautiful masa shell.   Great for a snack or before tacos as an appetizer.

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