Gorditas

You know...I don't give this blog enough attention....I publish blog posts on Keith's Space and Escapades almost everyday...and only write this one maybe once a week.... I keep saying that I'm going to cut down on those two blogs too, but I haven't...

Okay...got that out of my system....I'm here with a new and exotic dish....What you say are Gorditas??  I didn't know either until yesterday when somebody on Twitter brought it to my attention..

Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken — an easy way to serve a variety of appetizers with little fuss. For a more luscious gordita, fry the dough in lard or butter instead of oil.

INGREDIENTS:

• 2 cup(s) masa harina, preferably Bob's Red Mill
• 1 1/4 cup(s) water
• 1/4 cup(s) vegetable oil, plus more for frying
• Shredded chicken, for serving
• Salsa, for serving
• Sour cream, for serving
• Cotija cheese, for serving

DIRECTIONS:

1. In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
2. Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream, and cheese and serve hot.

Serve with a nice red wine...or sangria!

Enjoy!  Eat Well My friends!