← Nouns Cooking · Mexican

Ingredients

• 300 g Masa harina
• ½ tsp Baking powder
• ¾ tsp Salt
• 2 tbsp vegetable oil, plus a little for the pan
• 400 ml warm water, roughly
• 1 can pinto beans (400 g tin), drained
• 1 tbsp Vegetable oil
• ¼ white onion, finely chopped
• 150 g Oaxaca cheese or mozzarella, grated
• salsa verde or salsa roja, to serve

Method

1. Mix the masa harina, baking powder and salt, then work in the oil and enough warm water to make a soft, smooth dough that does not crack when pressed. Cover and rest for 10 min.
2. For the filling, fry the onion in the oil for 3 min, add the beans and a splash of water and mash into a thick purée over the heat, 4–5 min. Season with salt and keep warm.
3. Divide the dough into 8 balls and pat each into a disc about 10 cm wide and 1 cm thick.
4. Cook on a lightly oiled griddle or heavy pan over medium heat for 3–4 min per side, until golden spots appear and they puff slightly.
5. While hot, carefully slit each one along the side with a small knife to make a pocket (steam will escape). Spoon in beans and cheese so it melts, and add salsa.

Tips

• Lard instead of oil gives the most traditional flavour, but then the gorditas are no longer vegetarian.
• Other classic fillings: chicharrón in salsa, picadillo, or rajas con crema.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please ¡Hola! Jalapeño Maricruz Avalos