Advertisement

Teresa Sanchez's Gorditas

Time 1 hour 30 minutes
Yields Makes 18 gorditas.
Teresa Sanchez’s Gorditas

Jalapeno salsa

1

Combine the jalapenos, tomatoes, garlic and water in a saucepan. Boil 10 minutes.

2

Remove the stems from the jalapenos, and place the jalapenos, tomatoes, garlic and water in a blender. Blend at medium speed until pureed. Add salt to taste.

Gorditas

1

Combine the masa and all-purpose flours, shortening, water and salt to taste in a mixing bowl. Mix with your hands until the dough can be formed into a ball. The dough will be slightly sticky.

2

Heat a skillet until very hot, then reduce the heat when ready to cook the gorditas. Take 1/4 cup of masa and pat it between your hands until it resembles a thick tortilla, about the size of a large cookie. Place the gordita in the skillet and cook it until the dough puffs slightly, 4 to 5 minutes on each side. Open the gordita as if you were making a pocket to fill. Add a small amount of meat, beans, cheese and a tomato slice, as if building a taco. Repeat the steps until all the dough has been used. Serve the gorditas with Jalapeno Salsa.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.