Gorditas
Mexican gorditas are the perfect vegetarian dinner entree. Top these homemade gorditas with cabbage and salsa for a meal that's reminiscent of a south-of-the-border pizza.
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Gorditas
Directions
- 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.
- 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.
- 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.
- 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 ,
- 16 g fat
- (2 g sat. fat ,
- 4 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 6 mg chol. ,
- 475 mg sodium ,
- 27 g carb. ,
- 4 g fiber ,
- 1 g sugar ,
- 6 g pro.