| Cuisine: Mexican | Type: Snack | Serves: |
|
Source:
|
The Mexican Gourmet |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
For Gorditas: 1 1/2 oz ancho chiles, toasted, with stems, seeds, and veins removed 8 oz prepared corn tortilla masa (dough for corn tortillas) 1 tbs. all-purpose flour 1/2 tsp. salt, or to taste For Sauce: 2 1/2 oz ancho chiles, toasted, with stems, seeds and veins removed 1 small onion, chopped 1 cup water 2 tsp. vegetable oil 1/2 tsp. salt, or to taste For Topping: 1 small onion, minced 1/2 cup queso panela (low fat white cheese), farmer cheese, or cacciotta, crumbled |
|
Instructions:
|
FOR GORDITAS: Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. Strain and grind the chiles in a molcajete or mortar to make a smooth paste. Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter. Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches. As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm. FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly. Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. Use hot. TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese. Put the gorditas on a platter and serve immediately. |
|
Related recipes:
|
None |
2012-07-28