Gorditas

By HeatherS

Ingredients

• 2 cups masa harina
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups hot water
• 1/2 cup finely shredded Cotija or Asiago cheese (1 ounce)
• Vegetable oil
• 1 15 ounce can black beans, rinsed and drained
• 1 canned chipotle chile pepper in adobo sauce, seeded and finely chopped
• 2 cloves garlic, minced
• 1 cup finely shredded cabbage
• Purchased salsa
• Lime wedges

Details

Servings 12
Preparation time 30mins
Cooking time 32mins
Adapted from bhg.com

Preparation

Step 1

In a large bowl combine masa harina, flour, baking powder, and salt. Gradually add the hot water, stirring until mixture forms a soft dough. Stir in cheese.

Divide masa mixture into 12 portions. On a lightly floured surface use your hands to pat each portion into a 2-1/2-inch round. As you work, keep dough and formed gorditas covered with clean kitchen towels or plastic wrap to keep them from drying out.

Pour oil into a heavy medium saucepan to a depth of 1-1/2 inches. Heat oil over medium heat until its temperature reaches 350 degrees F. Fry gorditas, three or four at a time, in hot oil about 2 minutes each or until crisp and golden brown. Drain on paper towels. Using a serrated knife, split hot gorditas horizontally to partly open.

In a medium bowl combine black beans, chile pepper, and garlic; use a fork to slightly mash bean mixture. Spoon bean mixture into gorditas; spoon in cabbage and salsa. Serve with lime wedges.