Bean, Chorizo and Cheese Stuffed Gorditas
Cuisine: Mexican
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Servings: 4 Servings
Ingredients
For Masa
1 1/4 cups warm water
1/2 teaspoon salt
1 cup masa harina corn flour
You Will Also Need
9 oz Cacique® Pork Chorizo
2 cups black or pinto beans
6 oz Cacique® Ranchero Queso Fresco
1/2 cup Cacique® Crema Mexicana
1/2 cup Cacique® Medium Home-Style Salsa
2 cups lettuce shredded
Lime wedges
Instructions
Preheat one medium skillet at medium/low and one large griddle pan also on medium/low heat to start. Multi-tasking is the key to getting this tasty gordita meal ready in a timely manner. In a bowl, add the warm water and salt. Mix to dissolve the salt. Gradually mix in the masa harina until dough forms. Knead for 1 minutes. Divide masa into 4 equal balls, weighing 4 oz. each(more or less)Cover with plastic wrap and let it rest for 5 minutes. While masa is resting, transfer Cacique® Pork Chorizo to a medium skillet that has been preheating. Once it begins to sizzle, stir now and then for the next 6-7 minutes. To the pork chorizo, mix in the 1 1/2 cups of refried black or pinto beans. Stir well to combine and cook for another 5 minutes. Cover, reduce heat to lowest setting. Using a tortilla press lined with plastic or the palms of your hands, gently press and flatten masa balls to form a 3 1/2-4 inch disc for gordita. Place the gorditas on the comal. If you don't have room for all four, you could use an extra skillet on another burner. If possible, cover the gorditas while they cook for the first 4 minutes. The steam created will help it cook all the way through. After 4 minutes, flip the gorditas and cook for another 3 minutes. Transfer to a tortilla warmer or cover in a clean kitchen towel. Let sit for a minute before slicing. It’s much easier to slice them while they are warm. With a small sharp knife, slice open the gorditas on one side. Carefully stick the knife in further to create a pocket. Fill with bean and chorizo mix, Cacique® Ranchero Queso Fresco, Crema Mexicana, Medium Homestyle Salsa and lettuce. Top off with more cheese and a squeeze of fresh lime juice. Save the extra ingredients for more gorditas, tacos, enchiladas or nachos!
Source: La Pina en la Cocina
Cuisine: Mexican
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Servings: 4 Servings
Ingredients
For Masa
1 1/4 cups warm water
1/2 teaspoon salt
1 cup masa harina corn flour
You Will Also Need
9 oz Cacique® Pork Chorizo
2 cups black or pinto beans
6 oz Cacique® Ranchero Queso Fresco
1/2 cup Cacique® Crema Mexicana
1/2 cup Cacique® Medium Home-Style Salsa
2 cups lettuce shredded
Lime wedges
Instructions
Preheat one medium skillet at medium/low and one large griddle pan also on medium/low heat to start. Multi-tasking is the key to getting this tasty gordita meal ready in a timely manner. In a bowl, add the warm water and salt. Mix to dissolve the salt. Gradually mix in the masa harina until dough forms. Knead for 1 minutes. Divide masa into 4 equal balls, weighing 4 oz. each(more or less)Cover with plastic wrap and let it rest for 5 minutes. While masa is resting, transfer Cacique® Pork Chorizo to a medium skillet that has been preheating. Once it begins to sizzle, stir now and then for the next 6-7 minutes. To the pork chorizo, mix in the 1 1/2 cups of refried black or pinto beans. Stir well to combine and cook for another 5 minutes. Cover, reduce heat to lowest setting. Using a tortilla press lined with plastic or the palms of your hands, gently press and flatten masa balls to form a 3 1/2-4 inch disc for gordita. Place the gorditas on the comal. If you don't have room for all four, you could use an extra skillet on another burner. If possible, cover the gorditas while they cook for the first 4 minutes. The steam created will help it cook all the way through. After 4 minutes, flip the gorditas and cook for another 3 minutes. Transfer to a tortilla warmer or cover in a clean kitchen towel. Let sit for a minute before slicing. It’s much easier to slice them while they are warm. With a small sharp knife, slice open the gorditas on one side. Carefully stick the knife in further to create a pocket. Fill with bean and chorizo mix, Cacique® Ranchero Queso Fresco, Crema Mexicana, Medium Homestyle Salsa and lettuce. Top off with more cheese and a squeeze of fresh lime juice. Save the extra ingredients for more gorditas, tacos, enchiladas or nachos!
Source: La Pina en la Cocina
