| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Appetizers |
24 |
Gorditas |
INGREDIENTS
| 2 |
|
Dried ancho chilies or if |
|
|
You can't find ancho chilies |
|
|
Substitute 1/2 tsp. crushed |
|
|
Red chilies |
| 8 |
oz |
Can red kidney beans |
| 1 |
c |
Water |
| 1 3/4 |
c |
Masa harina |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
|
|
Fat for frying |
| 1 1/2 |
c |
Guacamole |
|
|
Radish slices |
INSTRUCTIONS
Open the chili peppers, cut off the stems and discard, remove the seeds and
discard also. Finely chop the chilies. Cover with boiling water to
rehydrate. Allow the chilies to sit for about one hour, then drain off the
water. Put the chilies into a blender and add the undrained beans, water,
and a half teaspoon of the salt. Replace lid on blender and blend on high
speed, until well mixed and smooth. Mix the masa harina, 3/4 salt and the
baking powder. Add bean mixture and mix very well. Cover this mixture and
allow it to stand for 15 minutes. Divide dough into 24 peices. Pat all
peices separately, into 2 inch rounds. In a frying pan, heat about 1/8 inch
of fat. Fry the gorditas until they are crisp (about 2 mins. per side).
Drain them on paper towels, until no longer greasy. Put a teaspoonful of
guacamole on top of each gordita and garnish each with a radish slice.
Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican
Cookbook".
Posted to MM-Recipes Digest V4 #160 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Jun 8, 97
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