Yields 12 pieces
For the gorditas
2 cups of Masa-Harina
1 ½ cups of warm water
1 teaspoon salt
2 tablespoons of wheat flour - optional
2 tablespoons oil
For the suggested filling:
1 jar of squash blossom (315g), drained
½ onion cut in julienne strips
1 guajillo chile cut in slices
1 cup refried beans
2 tablespoons vegetable oil
½ clove garlic, chopped
To garnish:
½ cup cream
½ cup Oaxaca cheese grated
1 cup romaine lettuce cut in julienne strips
For the sauce:
3 tomatoes
1 tablespoon of oil
¼ clove garlic
½ onion
¼ cup water
For the sauce:
Cook the tomatoes, onion, garlic and chilies for 5 minutes. Mix and fry in a little oil. Cook for 3 minutes or until the mixture changes color.
For the filling:
Sauté onions and garlic, add guajillo chiles and squash blossoms. Season with salt and pepper and set aside.
For the gorditas:
Combine the corn flour, wheat flour and salt in a large bowl and gradually add the warm water, stirring constantly.
Now roll the dough into medium sized balls and flatten them a bit with your hands to make pancakes about 1 cm thick. Bake the pancakes or "gorditas" on a griddle with a little oil for about 2 minutes on each side or until golden brown.
Once cooked, cut them on the side and fill them with beans and squash blossom or a filling of your choice. Serve topped with lettuce, sour cream, cheese and salsa.
TIP: Gorditas can be filled with a variety of stews, such as nopales, carnitas, barbacoa, tinga de Jamaica, etc., or simply with ham and cheese or beans.... The sky's the limit!