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  • Yields: 12 appetizers
  • Prep: 30 mins
  • Cook: 2 mins per batch




  1. In a large bowl combine masa harina, flour, baking powder, and salt. Gradually add the hot water, stirring until mixture forms a soft dough. Stir in cheese.
  2. Divide masa mixture into 12 portions. On a lightly floured surface use your hands to pat each portion into a 2-1/2-inch round. As you work, keep dough and formed gorditas covered with clean kitchen towels or plastic wrap to keep them from drying out.
  3. Pour oil into a heavy medium saucepan to a depth of 1-1/2 inches. Heat oil over medium heat until its temperature reaches 350 degrees F. Fry gorditas, three or four at a time, in hot oil about 2 minutes each or until crisp and golden brown. Drain on paper towels. Using a serrated knife, split hot gorditas horizontally to partly open.
  4. In a medium bowl combine black beans, chile pepper, and garlic; use a fork to slightly mash bean mixture. Spoon bean mixture into gorditas; spoon in cabbage and salsa. Serve with lime wedges.

Nutrition Facts (Gorditas)

    Per serving:
  • 264 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 6 mg chol.,
  • 475 mg sodium,
  • 27 g carb.,
  • 4 g fiber,
  • 1 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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