Recipe by VegSocialWorker
From cooking.com, recipe attributed to Weldon Russell. I have not tried this, but looks really good. Prep and cook times are estimates as I have not made this yet.
- 1 1⁄2 ounces ancho chilies, toasted, with stems, seeds, and veins removed
- 8 ounces prepared corn tortilla masa harina flour (dough for corn tortillas)
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon salt
- 2 1⁄2 ounces ancho chilies, toasted, with stems, seeds and veins removed
- 1 small onion, chopped
- 1 cup water
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon salt
- 1 small onion, minced
- 1⁄2 cup queso panela farmer cheese (low fat white cheese)
Directions See How It's Made
- FOR GORDITAS:
- Cook the chiles in boiling water to cover until very soft, approximately 5 minutes.
- Strain and grind the chiles in a molcajete or mortar to make a smooth paste.
- Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.
- Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.
- As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm.
- FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly.
- Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. Use hot.
- TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.
- Put the gorditas on a platter and serve immediately.