Gorditas with Fiery Jalapeno Salsa
- 3 cups instant masa flour (see note)
- 1/4 cup all-purpose flour
- 1 cup vegetable shortening
- 3 cups water, room temperature
- Vegetable oil
- 2 cups shredded cooked beef, chicken, carnitas (braised pork) or other meat
- 2 cups refried beans
- 2 cups (8 ounces) shredded cheese, such as jack, anejo, cotija or ranchero
- 3 tomatoes, thinly sliced (18 slices)
Fiery Jalapeno Salsa
- 5 whole jalapeno chiles
- 2 Roma (plum) tomatoes
- 1 clove garlic
- 1/2 cup water
- Gorditas: Combine masa, all-purpose flour and about 1 teaspoon salt in a
large mixing bowl. Cut in the shortening to distribute it. Add 3 cups room-temperature
water. Mix with hands until dough can be formed into a ball. Dough will be slightly
- Heat a lightly greased or nonstick skillet until very hot, then reduce heat
to medium. Take 1/4 cup of dough and pat it between your hands until it resembles
a thick tortilla about the size of a large cookie.
- Place the gordita on the skillet and cook it until the dough puffs slightly,
4 to 5 minutes on each side. As soon as it is cool enough to handle, open it
like a pocket. Add a small amount of cooked meat along with beans, cheese and
a tomato slice, as if building a taco.
- Repeat steps until all dough has been used.
- Serve with Fiery Jalapeno Salsa.
- Fiery Jalapeno Salsa: Combine chiles, tomatoes, garlic and 1/2 cup water
in a small saucepan. Bring to a boil and simmer for 10 minutes.
- Remove stems from chiles, discard and place whole chiles in blender with
tomatoes, garlic and water. Blend at medium speed until pureed. Add about 1/2
teaspoon salt, or to taste.
Yield: 18 gorditas; 1 cup salsa
Instant masa flour is used to make corn tortillas and is available at some
supermarkets and specialty stores. It is fresh corn masa that has been dried and
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Southwestern Sandwich Recipes