Gorditas

I actually didn’t like gorditas when I was growing up. These puf f y disks would often be too thick, with too little fi lling, and all you could taste was the masa. Now that I’m making them myself, I can control the thickness and fi ll them with whatever I want. Usually, it’s some leftover entrée—I especially love them with Guisado de Papa y Nopales (this page) or Hongos a la Diabla (this page). For this recipe, I fi ll the gorditas with beans. They’re kind of a blank canvas. I remember waking up to the slapping sounds of my grandma making these for breakfast. I channeled her energy for this recipe, and I learned to love them.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the masa: In a large mixing bowl, combine the masa fl our and salt. Slowly add the 1¼ cups water, mixing with clean hands, until completely combined. Add the avocado oil and mix until a moist dough the consistency of soft Play-Doh forms. (You should be able to form a bit of the dough into a ball that’s easily fl attened with no deep cracks; some small cracks are okay). If needed, add more water, 1 teaspoon at a time, to get the right consistency. Shape the dough into one large ball, place into a bowl, and cover with plastic wrap. Set aside in the refrigerator.

Step 2

To make the fi lling: Warm a saucepan over medium-low heat for 2 to 3 minutes. Add the avocado oil, onion, and garlic and cook, stirring often, just until the onion is translucent and lightly golden, 3 to 4 minutes. Add the beans and let simmer until almost dry, 3 to 4 minutes. Add the salt, remove from the heat, and mash the beans with a bean or potato masher or the back of a wooden spoon. Let cool to room temperature.

Step 3

Remove the masa from the refrigerator and tear of f a chunk about the size of a golf ball. Roll it into a ball and press it with your fi ngers, f l attening it and forming it into a small bowl—the beans will eventually go in the depression. Pinch all around the edges to thin and extend them. Spoon about 1½ tablespoons of the fi lling into the center and bring the edges together and seal them. Try to form a ball enclosing the beans in the center. If needed, use pinches of additional masa to fully close and seal, but it’s okay if a little fi lling leaks out.

Step 4

Gently turn and fl atten the ball between your palms, until the gordita is the size and shape of a hockey puck. Repeat with the remaining masa and fi lling; for six gorditas total.

Step 5

Warm a large cast-iron skillet over medium heat for 2 to 3 minutes, then add a light drizzle of avocado oil. Working in batches, place the gorditas in the skillet in a single layer and fry for 3 minutes on one side. Flip and fry for 2 minutes more.

Step 6

Transfer the gorditas to individual plates and serve hot, topped with fermented vegan crema and salsa.