Potato Gorditas
I love my gorditas with vegan cheese, but in this case we've filled them with potatoes in salsa verde. Gorditas are actually my go-to easy family dinner.
Servings 6 gorditas
Calories 152kcal
Ingredients
- 2 Russet potatoes, peeled, cut into small dice
- 1 cup masa harina (nixtamalized corn flour)
- ⅛ teaspoon salt
- ⅛ tsp baking powder
- ¾ to 1 cup warm water
- 1 tablespoon vegetable oil
- ½ onion thinly sliced (about 3/4 cup)
- 1 ½ cups salsa verde or your salsa of choice
- 1 cup greens (spinach, watercress or baby kale)
Instructions
- Place potatoes in a saucepot with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 10 min. Drain potatoes and set aside.
- Meanwhile, in a large bowl combine the masa harina, salt, and baking powder. Pour in 3/4 cups of warm water. Mix with your hand and knead for 5 minutes unitl the dough is soft playdough. If it is too dry add the remaining 1/4 cup of water, until you reach the desired consistency. Cover with a moist paper towel and let rest while you maje the filling.
- Heat oil in a large skillet over medium-low heat. Add onion and cook until it begins to brown, about 3 to 4 minutes. Add the potatoes and salsa verde and stir to coat the potatoes with the sauce. Bring to a simmer and add the greens, cook for 4 to 5 minutes until the greens are wilted.
- Uncover your dough and divide it into 2oz. balls. You will be able to make about 6 of them. Place the ball between your hands and flatten the ball into a pattie shape about 1/3 inch 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 potato filling. Serve with sliced avocado or guacamole.
Notes
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.
Nutrition
Calories: 152kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 346mg | Potassium: 446mg | Fiber: 3g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg