CHEESY BLACK BEAN GORDITAS
Topped with sour cream and green salsa, this Cheesy Black Bean Gorditas dish is a Healthy Living recipe with delicious south-of-the-border flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Mix masa, water and beans with hands until mixture forms dough; roll into 12 balls, each about 2 inches in diameter. Cover with damp towel until ready to use.
- Flatten each ball into 5-inch round. Spoon 2 Tbsp. cheese onto center of each round; gather dough at top to completely enclose filling, pressing edges together to seal. Flatten to 4-inch gorditas (patties).
- Heat large skillet or comal sprayed with cooking spray on medium-high heat. Add gorditas; cook 2 to 3 min. on each side or until slightly puffed. Serve topped with sour cream and salsa.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
GORDITAS INFLADAS (FRIED PUFFY BLACK BEAN GORDITAS)
Even though some would consider gorditas a snack food,these are very rich,especially if served with salsa negra,and make a very satisfying meal.These are good topped with a fried egg,tooThis is a recipe that's best made with friends-someone else can press out the disks while you fry them saving a lot of trouble.It's a little trickier ,but you can still make these if you are cooking alone(I did).The gorditas and salsa negra are Rick Bayless recipes,the additional garnishes my own touch.
Provided by strangelittlebeast
Categories Black Beans
Time 50m
Yield 24 gorditas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty.
- Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree.
- Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable.
- Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter.
- Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f).
- Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm.
- Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough.
- Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.
Nutrition Facts : Calories 61.9, Fat 0.3, SaturatedFat 0.1, Sodium 520, Carbohydrate 12.3, Fiber 4, Sugar 2.7, Protein 3.9
GORDITAS
Steps:
- Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.
- In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.
GORDITAS
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Provided by Diana CakeLady Rangel
Categories Bread
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
- Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
- Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
- Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g
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