Gorditas Rellenas

requeson-15-oz
SERVINGS
14
PREP TIME
30 MINS.
COOK TIME
15 MINS.

Ingredients

For the dough (masa)

  • 17.6oz corn flour
  • 2 medium potatoes
  • 1 tsp salt
  • 4 cups warm water
  • 1 ½ cups canola or avocado oil

 

For the Salsa Verde

  • 6 tomatillos
  • 2 serrano peppers
  • 1 garlic clove
  • ¼ white onion
  • ¼ cup cilantro
  • ½ tsp salt

 

Filling

  • 32oz Tío Francisco Requesón
  • 1 tbsp cilantro, chopped
  • 1 jalapeño, seedless and chopped
  • ½ tsp salt

Instructions

For the dough (masa)

  1. Peel the potatoes and add to a pot with boiling water and a pinch of salt. Cook until tender.
  2. Drain and set aside and place in a large bowl, mash the potatoes and mix with the corn flour, salt and warm water.
  3. Divide into 14 portions and shape into gorditas pressing them with your hands or a tortilla press, they should look like a thicker tortilla.
  4. In a hot skillet over medium heat, cook each gordita on both sides until warm and slightly separate on the edge to open.
  5. Heat the frying oil in a hot pan and fry each gordita until golden brown.

 

For the Salsa Verde

Add all the ingredients to a blender and blend until smooth.

 

Filling

Mix the Tío Francisco Requesón with the cilantro, jalapeño and salt in a small bowl. Fill each gordita with about 2.3oz of the Tío Francisco Requesón mixture and top with salsa verde.

 

NOTES:

You may freeze the gorditas before frying and save time when making this recipe.

La calidad está en el nombre

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