Gorditas Stuffed Pockets Of Love Recipes

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

GORDITAS: STUFFED POCKETS OF LOVE RECIPE COURTESY AARON SANCHEZ

Steps:

• Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered. Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry. Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida. Salsa Liquida: 2 tomatoes 1 jalapeno, stemmed and seeded 1/2 tablespoon minced garlic 1 teaspoon dried Mexican oregano Salt and freshly ground black pepper Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper.