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Gorditas de Chile Colorado
Source: The Mexican Gourmet
Makes 16 Gorditas
Gorditas are "fat" little cakes made from masa that have been either baked or
fried. These little snacks are served with a variety of toppings including cheese
(con queso) or in this recipe, chile colorado.
Gorditas / Sopes Press
These little cakes are traditionally formed by hand but there is a
special tool to help the job go faster. The gorditas or sopes maker is a
cast aluminum device that looks like a tortilla press except it has a
about a 4" inset area that is about 1/4" high. Place a ball of masa in
the center and press gently to get a perfectly round 1/4 thick masa
cake! Please note: while we don't recommend cast
aluminum for tortilla presses it is perfectly adequate for pressing
gorditas or sopes because there is not a lot of pressure required to
form the masa cake.
sopes/gorditas press Gourmetsleuth.com
I
N G R E D I E N T S
For Gorditas:
1 1/2 oz ancho chiles, toasted, with
stems, seeds, and veins removed
8 oz prepared corn tortilla masa (dough for corn tortillas)
1 tablespoon all-purpose flour
1/2 teaspoon salt, or to taste
For Sauce:
2 1/2 oz ancho chiles,
toasted, with stems, seeds and veins removed
1 small onion, chopped
1 cup water
2 teaspoons vegetable oil
1/2 teaspoon salt, or to taste
For Topping:
1 small onion, minced
1/2 cup queso panela (low fat
white cheese), farmer cheese, or cacciotta, crumbled
I N S T
R U C T I O N S
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.
The 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 occasionally 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.
Comal; a thin griddle used traditionally over
an open fire to cook tortillas. Use a heavy cast iron griddle or skillet as a good
substitute.
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Glossary
Masa - Dough made from dried corn that has been soaked in lime water,
then ground.
Masa Harina - is an "instant" version of masa that you mix with
water to make dough for tortillas or tamales. It is made from fresh masa that is dried
then powdered. The flavor is not as good as fresh masa but this product is easy to find in
most grocery stores.
Ancho Chile
An ancho is a dried "poblano" chile. On a heat scale from 1 - 10 it is a
3. This is very commonly used chile in Mexican cooking. Available
at Gourmetsleuth.com
Dried ancho chile
Includes achiote, ancho chili powder, avocado
leaves, canella powder, chipotle powder, epazote and Mexican oregano.
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