Best Gorditas Infladas Fried Puffy Black Bean Gorditas Recipes

GORDITAS INFLADAS (FRIED PUFFY BLACK BEAN GORDITAS)

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.

GORDITAS

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.