Gorditas de Frijoles con Queso (Bean and Cheese Gorditas)

Updated at: Thu, 17 Aug 2023 09:02:46 GMT

Step 1

add the chiles de árbol to a dry skillet. Turn the heat to medium, and flip the chilled around for 1 minute until they start to slightly blacken and release a spicy smoke. Add the blackened chiles to the water to rehydrate for about 10 minutes

Step 2

Once the chiles are tender, place them in the molcajete with salt and a splash of the water used to rehydrate the chiles. Break down the chiles until they become a paste, adding more of the water used to rehydrate the chiles as needed

Step 3

add the tomatillos to a hot skillet over medium heat. Once the tomatillos are charred and blackened on one side, use tongs to flip them over to char on the other side until fully blackened and blistered on all sides, about 10 to 15 minutes total. Add the charred and tender tomatillos to the molcajete one by one with the chile de árbol paste. Grind them each down until you reach a slightly chunky salsa consistency. Add salt to taste and serve in the molcajete

Step 4

To make the beans, preheat a medium pot over medium heat, and coat the bottom of the pot with the oil. Add the cooked pinto beans, crushed red pepper flakes, cumin, bay leaf, vegetable broth, salt and pepper. Allow the beans to simmer for 10 minutes. Remove the bay leaf and use a bean smasher or handheld emulsifier to smash the beans into a rough and slightly runny paste. Taste for seasoning.

Step 5

To make the gorditas, add the mass harina to a medium bowl. If the masa is too dry and cracks easily, can add 1 tablespoon of water or oil to massage and knead it. The masa should be moist, but not stick to your hands. It should be a similar consistency to play-doh.

Step 6

Preheat a comal or griddle over medium heat. Divide the masa into 1/4 cup (31 gram) balls. You should have 12 balls. Use your hands to press each masa ball into a thick 4-inch (10cm) round disk, using your fingers to gently press any cracked edges. These will be thicker than tortillas and will take slightly longer to cook. Place each gordita on a comal to cook for about 30 to 45 seconds on the first side. When the first side seats, and the edges start to slightly dry, flip each gordita over to the second side to create a seal and cook for an additional 1 to 2 minutes. Flip the gordita again and cook for an additional 1 to 2 minutes to see if it puffs up with steam. Once they are cool enough to handle, use a small knife to pierce the side edge of the gordita, creating a pocket. Use the knife to make the pocket as large as possible, being careful not to pierce through the top and bottom layer of the gordita. Add a thick slice of Quedo Fresco over the beans and top it with salsa.

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