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I have a confession to make. This is kind of embarrassing, but I’m going to tell you anyway. I have a huge culinary crush on Rick Bayless. Why am I telling you this? Well, because to make these potato gorditas I didn’t make my own salsas.
I bought the Gourmet Mexican Salsa, Medium, Tomatillo 2 Pack (1 Lb Ea)
and Frontera Double Roasted Tomato Salsa. The Frontera brand is named after Rick Bayless’s restaurant in Chicago. When I graduated school I applied for a job at his restaurants, but there were no positions available. Then a couple of years later, Thomas and I went to the James Beard Awards in NY and he was there!
Oh my gosh I can’t believe I’m going to tell you the next part, but here it goes. I wanted to go up to him and just introduce myself and say thank you for everything he’s done for Mexican cuisine in this country, but I didn’t want to be lame. The people at the James Beard Awards are mostly all restaurant professionals, it’s not the kind of party where you ask people for autographs. So instead I just kind of followed him around for a little bit, at a distance of course, while I gathered enough courage to do the grown-up thing and casually introduce myself. I couldn’t do it. Maybe next time, Rick Bayless, maybe next time.
Anyway, the salsas are really good and he also has some other products as well. Back to the recipe. Sheesh! These gorditas are the real deal. They’re easy to make and they’re gluten-free. I love my gorditas with cheese, but in this case we’ve filled them with potatoes in salsa verde and salsa roja. Gorditas are actually my go-to easy family dinner. Whatever you do, do not go to Taco Bell and try their gorditas, just don’t. Serve these with more salsa and guacamole. Enjoy!
- 4 ea. Russet potatoes, peeled, cut into small dice
- 2 cups Maseca* corn masa flour.
- ¼ tsp. Salt, kosher
- ¼ tsp. Baking powder
- 2 ¼ cups Warm water
- 1 cup Salsa Verde (or your salsa of choice)
- 1 cup Salsa Roja (or your salsa of choice)
- 1 tbsp Vegetable oil (Optional)
- Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
- Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
- Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
- Uncover your dough and divide it into 2oz. balls. You will be able to make about 12ea. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 in. thick. Continue this process with the rest of the balls.
- Set a large cast-iron pan, comal or griddle to medium-high heat. Add 1 tbsp. of oil (optional). Once the oil is hot add the masa rounds and let cook for 3 min. and then flip. Let cook for 3 -4 min more until brown spots appear on the gordita and it is hard to the touch.
- Repeat with the rest of the rounds. Then, using a sharp serrated knife cut a slit in the edge about half-way around its circumference, making a sort of pocket. Fill each gordita with the desired potato mixture. Serve with sliced avocado or guacamole.
- These gorditas can also be fried in a shallow pan with oil at 350F. Fry 2-3 minutes on each side until golden brown, then cut, and fill.
You guys I’ve been nominated for a Catholic bloggers award! Can you believe it? The awards are hosted by Bonnie from a Knotted Life.
It’s the irresistible aroma of chocolate and cinnamon that I first think of when I’m offered hot chocolate. Mexican hot chocolate is not your ordinary cacao powder and milk, oh no, and somebody needs to say this, but adding cinnamon to your hot chocolate does not make it Mexican. It is one of my culinary pet peeves, that and the word tamale. The singular of tamales is tamal!!
Here are the most popular recipes of 2014 at Dora´s Table. Can you believe it? Another year has flown by. My goals for this year are to grow this little blog some more and possibly make some money; to stop worrying and start enjoying life, every minute of every day; and to love, love my husband more, my children more, love my friends more, and hopefully that love will turn into actions and my actions will be able to help, heal and bring others closer to God. I wish a happy and fruitful 2015 to all of you!
This recipe for Noche Buena salad or Christmas Eve salad is a classic in every Mexican household. Ok, maybe not in every Mexican household but it´s a pretty popular Christmas recipe. It brings a little bit of healthy into an otherwise indulgent season. Think of it as a palate cleanser, with the earthiness of the roasted beets, the sweetness of the apple, and the acidity of the orange and pomegranate your body will be thankful for some light fare.