Southwestern Recipes

Gorditas with Fiery Jalapeño Salsa

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Yield: 18 gorditas; 1 cup salsa



  • 3 cups instant masa flour*
  • 1/4 cup all-purpose flour
  • Salt
  • 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 Jalapeño Salsa

  • 5 whole jalapeño chiles
  • 2 Roma (plum) tomatoes
  • 1 clove garlic
  • 1/2 cup water
  • Salt



  1. 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 sticky.
  2. 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.
  3. 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.
  4. Repeat steps until all dough has been used.
  5. Serve with Fiery Jalapeño Salsa.

Fiery Jalapeño Salsa

  1. Combine chiles, tomatoes, garlic and 1/2 cup water in a small saucepan. Bring to a boil and simmer for 10 minutes.
  2. Remove stems from chiles, discard and place whole chiles in blender with tomatoes, garlic and water. Blend at medium speed until puréed. Add about 1/2 teaspoon salt, or to taste.


* 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 ground.

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