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
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