| 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 <zebcook@pacbell.net> on Apr 28,
1997
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