Bacon-Flavored Gorditas (Corn Masa Pockets) with Roasted Poblano Guacamole

By LaLaCooks

7.11 - cooked the Gorditas with something else: As usual I was terrified of making the bread and called Denis to the rescue. We used this recipe but…...the masa I bought was 1 pound so since that’s what the recipe called for I poured it in the bowl and mixed the water in. When I reread and it said 1 pound was 2 cups I knew something was off. Denis came in, we poured out all but 2 c. of the flour and added everything else in. They turned out absolutely fantastic.

Ingredients

• 6 thick slices (8ounces) smoky bacon
• 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
• These ingredients were used in Rick's other Gordita recipe but not called for in those one - since we loved the other Gorditas I want to include them here in case these don't puff up and make pockets.
• 1/3 cup all-purpose flour
• 1 scant teaspoon baking power
• 1 large fresh poblano chile
• 3 garlic cloves, unpeeled
• 2 large ripe avocados
• 1 to 2 tablespoons fresh lime juice, plus a sprinkling for the arugula
• Salt
• 2 cups young arugula leaves, stems removed (or fresh basil, mizuna or tender spinach leaves)
• 1/3 cup chopped white onion (about)
• 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmean
• Vegetable oil to a depth of 1/2-inch for frying

Details

Servings 8

Preparation

Step 1

1. Forming and griddle-baking the gorditas: In a medium skillet, cook the bacon in a single layer over medium to medium-low heat until thoroughly crispy. Drain on paper towels, then cool and finely chop.
Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in half of the bacon. Divide the dough into 8 portions and roll into balls; cover with plastic to keep from drying out.
Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it’ll be about ¼ inch thick). You’ve now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1½ minutes, then flip and bake for another 1½ minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner. Cover with plastic wrap.

2. Preparing the guacamole: Roast the poblano over an open flame or on a baking sheet 4-inches below a very hot broiler, turning until the skin is evenly blistered and blackened, about 5 minutes for an open flame, 10 minutes for the broiler. Cover with a kitchen towel and let stand for about 5 minutes. Rub off the blackened skin, then pull or cut out the stem and the seed pod that's right below. Tear the poblano open and quickly rinse to remove any stray seeds and bits of skin. roughly chop.
Roast the garlic cloves in an ungreased griddle or skillet over medium heat, turning frequently, until softened (they-ll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins.
Halve each avocado by cutting straight down into it, knife blade running the length of the avocado, until you hit the large pit. Continue cutting around the avocado - around the pit - until you wind up where you started. Remove the knife and twist the halves apart. Scoop out the pit Scrape the flesh from the skin into the bowl with pureed poblano.
Using an old-fashioned potato masher or the back of a spoon, coarsely mash the avocado and flavorings together. Taste and season with the lime juice and about 1/2 teaspoon salt. Cover with plastic wrap, pressing it directly against the surface; refrigerate.

3. Finishing the gorditas: When you are ready to serve, toss the arugula or its substitute with a sprinkling of lime juice and salt. Rinse the onion in a strainer under cold water, then shake to remove excess moisture. Have the guacamole, grated cheese and the remaining bacon at the ready.
In a deep heavy medium skillet or saucepan, heat ½-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they’ve been in the oil for about 15 seconds, until they’re nicely crisp but not hard, about 45 seconds total. When they’re ready, most will have puffed up a little, like pita bread. Drain on paper towels.
Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 2 heaping tablespoons of guacamole, then stuff in a little of the dressed arugula and sprinkle with cheese, onion and bacon.
Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guests to enjoy.

Working ahead: It's best to griddle-bake the gorditas shortly before they're served, then make the guacamole, fry the gorditas, fill them and serve. Not much working ahead here.