| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Prepared masa (masa preparida), the soft dough used for making tortillas |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | Egg |
INSTRUCTIONS
You might try a recipe my mother gave me from Arizona for homemade gorditas. They're something between a cornmeal pancake and a biscuit and very easy. The only hard part is finding the masa preparida. If you've got a tortilleria anywhere, they can sell you the stuff otherwise you'll probably have to find a good Hispanic grocery. Beat it all together, shape into patties no more than a 1/2" thick, and fry in oil until golden on both sides. Drain. Traditionally, you'd dip them in chile sauce and top with cheese and/or the usual taco accompaniments, but they're also good wtih sugar and about anything else you can think of. For a chile touch, you might chop your favorite chiles into the batter or dust them with chile powder (I plan to try ground chipoltes). Posted to CHILE-HEADS DIGEST V3 #309 by David Cook <[email protected]> on Apr 28, 1997
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