Open Faced Gorditas
This is my version of a stuffed gordita (masa cake) recipe that I tried with a filling of pinto beans and cheese. The traditional gordita is stuffed like a pita pocket. Though they were very tasty the first time I made them I thought they were much too heavy with more masa than filling. So the next time I tried them as an open-faced version.
Here’s the recipe:
Gorditas:
2 cups masa harina (not cornmeal)
3/4 tsp. salt
1/2 cup olive oil
1 cup water
Pinto or Black Beans, refried or not – use canned beans, leftover beans from your homemade bean pot, or make a fresh batch of beans seasoned with onions, cumin, hot peppers, garlic, cilantro, salt and pepper.
Shredded cheese, cheddar, Monterrey jack, pepper jack, or your choice
Salsa, your favorite version
Cilantro as a garnish
Mix the masa with the salt. Stir together the water and oil, pour into dry ingredients and mix until dough holds together. Divide dough into 16 parts and form into balls. Flatten each ball on parchment paper lined cookie sheet to about 1/4“ thick like a round cookie. Bake at 400 degrees for 15 minutes, flip over and bake another 15 minutes and remove from oven.
Baked Gorditas
Top each gordita with 2 Tbl. beans, 2 Tbl. shredded cheese and put back in the oven for 5 minutes or until the cheese is melted. Place gorditas on a serving plate, top with salsa and garnish with cilantro.
Cheese Melted Over Beans
These make a great potluck dish or entrée. Let us know how you like them, maybe you’ll have your own improvements!