I saw these on Girlichef's site, they looked fun and interesting. I love Mexican food, and challenging myself in making tamales a few weeks ago was new to me; so I wanted to try yet another facet of Mexican Cooking.
As I was making the Gorditas I was a little skeptical....I became more fearful when I was cutting the masa patties open....I could totally see them falling apart and making a mess while eating. I had an extensive spread of foods to stuff in the little Gorditas....'I can see this becoming a salad here cuz those Gorditas won't cut it'....I was feeling very pessimistic. "I don't know..."
We opened them....over stuffed their limits....an Oh Mah GAH! They HELD! The taste INCREDIBLE! The corn flavor with the salsa and smooth avocado cooling the spicy beef....I was shaking my head in praise for Girlichef! It worked! She rocks!
Here's what I did:
This was my food set up in the divided serving tray~
Taco Seasoned Shrimp-
Fried Queso Blanco-
BTW- if you have never tried this...YOU GOTTA. Here's my past post how to do it.
Leftover Grill Steak-
Here's how you make them:
found on Girlichef but from Mexico One Plate at a Time by Rick Bayless
1 3/4 c. powdered masa harina
1 c. plus 2 Tbsp. warm water
1/3 c. flour
Scant tsp. baking powder
3/4 tsp. salt
Begin by mixing up your masa ingredients in a large bowl...use your hands so that you can feel the consistency. It should be about the consistency of a soft cookie dough. Knead it a few times so that it is pliable. Grab a small ball of dough (~1 3/4"-2") in your hands and form it into a disk that is just larger than 1/4" thick.
Heat a comal (or large, heavy skillet or cast iron pan- I used a Electric Griddle) over low to medium-low heat. Once it is very hot, add the masa disks and let them toast up and get brown spots on one side. Flip and repeat. Remove them to a plate until they are all done.
Kneeling and bowing down to Girlichef~ MWAH!
Don't forget to enter my FIRST giveaway, just a quick comment gets you in the running! Last day to enter Sunday August 30...