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Gorditas de Chile Colorado

 
Gorditas de Chile Colorado
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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.

Recipe By: The Mexican Gourmet
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 16 Gorditas
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Ingredients

    • 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 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 Topping:
    • 1 small onion, minced
    • 1/2 cup queso panela (low fat white cheese), farmer cheese, or cacciotta, crumbled

Instructions

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.

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