- 12
- 30 mins
- 32 mins
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
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.