Prep 20 mins
Cook 30 mins
Even though some would consider gorditas a snack food,these are very rich,especially if served with salsa negra,and make a very satisfying meal.These are good topped with a fried egg,tooThis is a recipe that's best made with friends-someone else can press out the disks while you fry them saving a lot of trouble.It's a little trickier ,but you can still make these if you are cooking alone(I did).The gorditas and salsa negra are Rick Bayless recipes,the additional garnishes my own touch.
- 236.59 ml cooked black beans
- 2 avocado leaves
- 473.18 ml fresh corn masa for tortillas or 314.66 ml masa harina mixed with 1 cup hot water
- salt, to taste
- oil, for frying
- 473.18 ml salsa, negra (or salsa of your choice)
- 236.59 ml queso anejo, cheeese (queso cotija,parmesan ,or queso fresco if you prefer)
- 6 radishes, thinly sliced
- 236.59 ml pickled red onions
- Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty.
- Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree.
- Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable.
- Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter.
- Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f).
- Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm.
- Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough.
- Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.