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POTATO GORDITAS

4 Russet potatoes peeled 2 cups Maseca* corn masa flour ¼ tsp. Salt kosher ¼ tsp. Baking powder 2 ¼ cups Warm water 1 cup Salsa Verde 1 cup Salsa Roja  1 tbsp. Vegetable oil Optional

1

STEP 1

Place potatoes in a pan with cold salted water, cook potatoes until fork tender, about 15 min. 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.

2

STEP 2

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. Divide your dough into 2 oz balls. Flatten the balls with your hands to make a round patty about 1/3 in.

3

STEP 3

Set a large cast-iron pan with oil. 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. 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.

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