GORDITAS CON CAMARONES

Gorditas con Camarones image

This recipe for a gordita that is split open and filled is more common outside Mazatlán; but the shrimp filling reflects the amazing seafood abundant there.

Provided by Rick Martinez

Categories Bon Appétit Breakfast Brunch Lunch Dinner Seafood Shellfish Shrimp Hominy/Cornmeal/Masa Avocado Chile Pepper Cilantro Pescatarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free

Yield 4 Servings

Number Of Ingredients 13

Ingredients

1⅓ cups instant corn masa flour (such as Maseca)
5 Tbsp. lard, melted, or vegetable oil, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
4 guajillo or dried New Mexico chiles, stems and seeds removed
2 morita chiles, stems removed, or 2 canned chipotle chiles in adobo
1 tsp. ground coriander or cumin
1½ lb. medium shrimp, peeled, deveined
4 garlic cloves, thinly sliced
2 sprigs thyme
1 Tbsp. apple cider vinegar
1 tsp. agave syrup or honey
3 Tbsp. unsalted butter, cut into pieces
Sliced onion, sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.
Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.
Place rack in lowest position in oven; preheat to 500°F. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.
Bake gorditas until outer edges are lightly golden, 10-12 minutes. Turn over and bake until golden brown and crisp, 10-12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).
Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6-8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.
Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.