Pinched Gorditas with Molcajete Salsa

Discover a traditional Mexican delight with these Pinched Gorditas topped with a vibrant Molcajete salsa. The combination of soft corn masa dough, creamy potato, tangy Cotija cheese, and spicy roasted chiles creates an irresistible appetizer that can brighten any meal, be it breakfast, lunch, or a light dinner.

Ingredients

For the Masa (Dough):
🌽 1 cup corn masa flour (Brand: Maseca)
🧂 ¼ teaspoon salt
💧 ²/₃ to ¾ cup hot water (Use Pyrex measuring cup for accuracy)
🥔 150g cooked potato (peeled and mashed)
🌶️ 2 jalapeño chiles (roasted, deseeded, cut into pieces)
🧀 ¼ cup cotija cheese (grated)
📏 ¾ teaspoon baking powder (Brand: Royal)
🌊 3 to 4 tablespoons additional water (if needed)

For the Salsa (Sauce):
🍅 3 Roma tomatoes
🌶️ 3 jalapeño chiles
🧄 2 garlic cloves (unpeeled)
🧂 ½ teaspoon salt

For Serving/Toppings:
🍛 Refried beans
🧀 Fresh cheese (queso fresco)
🥛 Mexican cream
🧅 Diced white onion
🥬 Shredded lettuce
🌿 Chopped cilantro
🛢️ Vegetable oil (for frying)

Instructions

1- Prepare the Masa Base:

• In a large terracotta mixing bowl, combine Maseca corn masa flour and salt.
• Gradually add hot water, mixing by hand until a smooth dough forms. Cover with plastic wrap and let it rest for at least 30 minutes.

2- Roast the Chiles:

• Roast jalapeño chiles on a comal over medium heat, turning frequently until the skins are charred.
• Remove the chiles, deseed them, and lightly crush them in a molcajete. Set aside.

3- Prepare the Potato Mixture:

• Peel and mash the cooked potato with a fork in a ceramic bowl.
• Mix in the roasted jalapeño chiles, grated Cotija cheese, and Royal baking powder.

4- Combine Masa and Potato Mixture:

• Add the potato mixture to the masa and knead until even and pliable. Adjust dough with extra water if it's too dry.

5- Make the Salsa:

• Roast tomatoes, chiles, and unpeeled garlic cloves on the comal. Peel the garlic after roasting.
• Use the molcajete to grind the garlic with salt. Add chiles and tomatoes, grinding to the desired consistency.

6- Form and Cook Gorditas:

• Divide the masa into 10 portions and shape it into discs.
• Cook on the comal for 2-3 minutes per side until browned.

7- Pinch and Fry Gorditas:

• While warm, pinch gordita edges to form a 'cup' shape.
• Heat oil in a frying pan and fry the gorditas until golden brown.

8- Assemble and Serve:

• Top each gordita with refried beans, salsa, onion, cheese, cream, lettuce, and cilantro. Serve immediately.

Prep Time: 30-45 minutes
Cook Time: 30-45 minutes
Total Time: 1.5 - 2 hours
Servings: 10 gorditas
Equipment: Mixing bowls, molcajete, comal, frying pan, measuring tools, spatula, tongs

Cooking Tips

• Rest masa for better hydration.
• Use a damp cloth to handle hot gorditas.
• Quickly roast for smoky flavors.

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#gorditas #mexicancuisine #molcajete #traditional #antojitos #easyrecipes

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Pinched Gorditas with Molcajete Salsa