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Gorditas de Chile Colorado

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Source: The Mexican Gourmet

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Reviews: 2 See Reviews

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Makes 16 Gorditas

In Saltillo, in the north of Mexico, where ancho chiles are called chile colorados, chile-spiced masa is used to make tortillas that are dipped in the ancho chile sauce, rolled up, and topped with chopped onion and crumbled fresh cheese. Here it is used to make gorditas, or thick tortilla cakes. They can be eaten either for a late breakfast or as a snack before lunch.

RECIPE INGREDIENTS

For Gorditas:

1 1/2 oz ancho chiles, toasted, with stems, seeds, and veins removed

8 oz prepared corn tortilla masa (dough for corn tortillas)

1 tablespoon all-purpose flour

1/2 teaspoon salt, or to taste

For Sauce:

2 1/2 oz ancho chiles, toasted, with stems, seeds and veins removed

1 small onion, chopped

1 cup water

2 teaspoons vegetable oil

1/2 teaspoon salt, or to taste

For Topping:

1 small onion, minced

1/2 cup queso panela (low fat white cheese), farmer cheese, or cacciotta, crumbled

Gorditas de Chile Colorado Recipe at Cooking.com

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DIRECTIONS

FOR GORDITAS: Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. Strain and grind the chiles in a molcajete or mortar to make a smooth paste.

Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.

Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.

As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm.

FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly.

Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. Use hot.

TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.

Put the gorditas on a platter and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Mexican-Style Breakfast

Nutrition Facts per Serving
Yield: Yield: Makes 16 Gorditas

Calories:

Fat. Total:

Fiber:

Carbohydrates, Total:

12g

Sodium:

180mg

% Cal. from Fat:

26%

Cholesterol:

2mg

Protein:

Spotlight Recipe Review

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Rating:

by: Jill

Reviewed: 03/12/2012

Traditional Gorditas

As a native New Mexican, I've seen a lot of gorditas! This is not one of them. A traditional gordita is a masa pie that has been stuffed with filling sort of like a heartier pita. The filling is not mixed with the dough and is not a sauce on top. While this recipe may taste great, please call it by an appropriate name, not gordita which is inaccurate.

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Gorditas de Chile Colorado

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