Gorditas

These homemade gorditas are a delightful blend of traditional Mexican comfort food and vibrant flavor. Made with masa harina and a rich, smooth puree of rehydrated ancho chilies and red kidney beans, each bite offers a satisfying texture that is both tender and slightly crisp. The earthy depth of the chilies complements the creamy richness of the guacamole topping perfectly. Ideal for festive gatherings, casual weeknight dinners, or as an impressive vegan appetizer, these gorditas bring authentic home-style taste to your table. They are simple to prepare with pantry staples yet deliver complex flavors that will keep your guests asking for seconds.

Cooking Method: Boiling, Frying

Cuisine: Mexican

Courses: Appetisers

Difficulty: Advanced

Servings: 24

Calories: 105.0

Dietary: Gluten-free

Description

These homemade gorditas are a delightful blend of traditional Mexican comfort food and vibrant flavor. Made with masa harina and a rich, smooth puree of rehydrated ancho chilies and red kidney beans, each bite offers a satisfying texture that is both tender and slightly crisp. The earthy depth of the chilies complements the creamy richness of the guacamole topping perfectly. Ideal for festive gatherings, casual weeknight dinners, or as an impressive vegan appetizer, these gorditas bring authentic home-style taste to your table. They are simple to prepare with pantry staples yet deliver complex flavors that will keep your guests asking for seconds.

Ingredients

2 Dried Ancho chilies or if

Directions

1
Open the ancho chilies, cut off the stems, and remove the seeds.
2
Finely chop the prepared chilies.
3
Cover the chopped chilies with boiling water and let them rehydrate for about one hour.
4
Drain the rehydrated chilies, discarding the water.
5
Place the drained chilies into a blender along with undrained red kidney beans, water, and 1/2 teaspoon of salt.
6
Blend on high speed until the mixture is smooth and well combined.
7
In a large bowl, mix together the masa harina, remaining salt, and baking powder.
8
Pour the bean mixture into the masa mixture and mix very well until a dough forms.
9
Cover the dough and let it stand for 15 minutes to rest.
10
Divide the dough into 24 equal pieces.
11
Pat each piece separately into a 2-inch round.
12
Heat about 1/8 inch of fat in a frying pan over medium heat.
13
Fry the gorditas until they are crisp, approximately 2 minutes per side.
14
Transfer the fried gorditas to paper towels to drain excess grease.
15
Top each gordita with a teaspoon of guacamole and garnish with a radish slice.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 105.0kcal

% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.1g6%
Cholesterol 51.0mg17%
Sodium 1005.5mg42%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find ancho chilies, substitute with 1/2 teaspoon of crushed red chili peppers or other dried mild chilies for a different heat profile.

Ensure the bean mixture is blended until completely smooth to avoid lumps in the final dough.

For best results, maintain a consistent medium heat when frying to ensure the gorditas cook through without burning.

Serve immediately while warm and crispy for the best texture contrast with the cool guacamole.

Keywords: ancho chilies, appetizer, bean paste, crispy, deep fried, guacamole, gorditas, masa harina, mexican food, radish slices, savory, vegan, vegetarian

Read it online: https://www.chefs-mate.com/recipe/gorditas/