Mini Gorditas Stuffed With Chorizo and Cheese

By garciamoss

Ingredients

• For Pico de Gallo:
• 2 cups masa harina (such as Maseca)
• 1 1/2 to 1 3/4 cups warm chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup cooked Mexican chorizo (about 1 10-ounce link)
• 1 cup shredded Monterey jack or sharp cheese
• 1/4 cup green onions, finely chopped
• 1/4 cup cilantro, finely chopped
• Canola oil for frying
• 4 to 5 Roma tomatoes, diced
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 serrano or jalapeño pepper, minced
• 1/4 cup cilantro, finely chopped
• Juice of 1 lime
• Salt to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Combine all of the ingredients for the pico de gallo, adding 1 teaspoon of salt. Stir well to combine; taste for salt. Cover and chill until ready to serve. Cook the Mexican chorizo, and transfer to a plate lined with paper towels, set aside.

2. In a medium bowl, combine the masa harina and all of the dried spices, stir to combine. Gradually add in the warm broth and working with your hand, form a soft dough. If it's too dry, add a bit more broth. When the masa stops sticking to your hand, then it is ready. Roll 18 masa balls, transfer to a plate and cover with plastic wrap.

3. In a medium bowl, combine the cooled chorizo with the shredded cheese, cilantro, and green onions, stir well to combine. In a heavy medium pan, preheat 2½ cups of canola oil to medium heat for 7 to 8 minutes. Prepare a cookie sheet lined with paper towels, set aside.

4. While oil is heating, take 1 dough ball and flatten it out using your hands (about 2 inches across), pressing gently into the center. Take about 2 tablespoons of the chorizo filling and place it in the center of masa. Gently fold the masa over, towards the center to cover the filling. Using both hands, form the mini sope and flatten slightly. Repeat until all are done.

5. When oil is hot, gently drop in 3 to 4 mini sopes at a time. Cook for 2 to 3 minutes, turning once. Drain onto lined cookie sheet. You can keep them warm in a low temperature oven once done, just make sure you remove the paper towels. Yields up to 9 servings for an appetizer.

Note: These can me made a few days ahead of time. To reheat, spray a cookie sheet with Pam, lay the sopes in a single layer then spray the tops of the sopes with more Pam. Warm in a preheated 350-degree oven for 20 to 25 minutes.